10 MINUTE BERRY TIRAMISU
Rich & fruity - my Berry Tiramisu recipe comes together in ten minutes for a perfect summer dessert.
Provided by Gemma Stafford
Categories Dessert
Time 10m
Number Of Ingredients 13
Steps:
- First, make a simple syrup by combining the water and sugar in a medium saucepan. Once the sugar had dissolved turn off the heat and add in all of the berries. Stir the berries with the syrup to form a berry infused simple syrup.
- Strain the berries from the syrup and set aside. Now it's a good time to add in the cassis to the berry syrup.
- In a large bowl using a hand mixer or large whisk, beat the whipping cream, sugar, and vanilla until soft peaks form.
- Add in the mascarpone cheese and continue to whip to stiff peaks.
- Dip ladyfingers in the berry simple syrup liquid and place in an 8×8 pan to make the first layer - you can fit about 7 cookies in each layer. Don't let them soak as they will fall apart, just a quick dunk in the syrup is enough.
- Spread half of the whipped cream mixture on top of the first layer of ladyfingers then top with a layer of the soaked berries. Repeat process with the second layer of ladyfingers, cream mixture, and berries.
- Dust the top of tiramisu with powdered sugar and sprinkle over some toasted slivered almonds.
- Refrigerate for about 2-4 hours (it gets even better in the fridge and is a perfect make-ahead dessert).
- Cover and store in the fridge for up to 1 day.
MIXED-BERRY TIRAMISù WITH LIME CURD
This luxurious treat is somewhere between a trifle, a tiramisù, and a summer pudding. The lime gives it a wonderful brightness.
Provided by Lori Longbotham
Categories Mixer Dessert Fourth of July Graduation Blackberry Raspberry Lime Summer Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 17
Steps:
- For berries:
- Combine blueberries, raspberries, blackberries, powdered sugar, and 1/2 cup water in large saucepan. Bring to simmer, stirring until sugar dissolves. Reduce heat to medium and simmer until berries are soft but still intact, stirring occasionally, about 8 minutes. Transfer mixture to large bowl; stir in lime juice. Cool to room temperature. Stir strawberries into berry mixture. Chill until cold, about 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
- For syrup and ladyfinger layer:
- Combine 1/3 cup water, 1/3 cup sugar, and lime peel strips in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Pour syrup into bowl. Cool to room temperature; discard lime peel.
- Using pastry brush, brush ladyfingers on both sides with syrup. Arrange in single layer in 13x9x2-inch glass baking dish, cutting to fit and covering bottom of dish completely. Pour chilled berry mixture over.
- For mascarpone topping:
- Combine mascarpone and cream in large bowl. Using electric mixer, beat until smooth and slightly thickened (do not overbeat or mixture may curdle). Add Lime Curd; beat just until blended. Drop mascarpone topping by large spoonfuls over berry mixture. Spread evenly, covering berries completely. Cover and chill at least 8 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- Spoon tiramisù into bowls and serve.
- Available at some supermarkets and at specialty foods stores and Italian markets.
- ** An Italian cream cheese; sold at many supermarkets and at Italian markets.
ALMOND BERRY SMOOTHIE
Almond milk and almond butter are the star ingredients in this berry smoothie for a nutritious, on-the-go meal that is vegan and paleo-friendly.
Provided by Alli Shircliff
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Combine blueberries, banana, almond milk, and almond butter in a blender; blend until smooth, adding water for a thinner smoothie.
Nutrition Facts : Calories 320.9 calories, Carbohydrate 55.6 g, Fat 11.7 g, Fiber 7.7 g, Protein 5.3 g, SaturatedFat 1.1 g, Sodium 161.7 mg, Sugar 33.4 g
MIXED BERRY TIRAMISU
Because I love tiramisu, I came up with this deliciously refreshing twist on the traditional coffee-flavored Italian dessert. Fresh softened berries star with crisp ladyfinger cookies and mascarpone cheese. Serve it from a glass bowl or in clear dishes to show off the luscious layers. -Najmussahar Ahmed, Ypsilanti, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place berries in a large bowl. Mix 1/3 cup sugar, orange zest and orange juice; toss gently with berries. Refrigerate, covered, 45 minutes., Beat cream until soft peaks form. In another bowl, mix mascarpone cheese, vanilla and remaining sugar. Fold in whipped cream, a third at a time., Drain berries over a shallow bowl, reserving juices. Dip ladyfingers in reserved juices, allowing excess to drip off; arrange in a single layer on bottom of a 13x9-in. dish. Layer with half the berries and half the mascarpone mixture; repeat layers, starting with ladyfingers., Refrigerate, covered, overnight. If desired, top with additional berries before serving.
Nutrition Facts : Calories 501 calories, Fat 26g fat (14g saturated fat), Cholesterol 105mg cholesterol, Sodium 77mg sodium, Carbohydrate 63g carbohydrate (45g sugars, Fiber 5g fiber), Protein 8g protein.
BERRY ALMOND BARS
Delicious bar cookie that uses white or vanilla chips in the batter. You can use any flavor of berry jam you'd like.
Provided by CONNIE
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h10m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x9 inch square baking pan. In a saucepan over medium heat, melt butter. Remove from heat and add 1 cup vanilla chips, but do not stir.
- In a large bowl, beat eggs until foamy. Gradually mix in the sugar. Stir together the softened chips and butter, and blend into the egg mixture along with the almond extract. Combine the flour and salt; stir into the batter until just mixed. Spread half of the batter into the prepared pan.
- Bake for 15 to 20 minutes in the preheated oven, or until golden brown. In a small saucepan, over low heat, warm the jam to make it more liquid. Spread the jam over the warm crust. Stir the remaining cup of vanilla chips into the batter, then drop the rest of the batter by teaspoonfuls over the jam. Sprinkle with almonds.
- Bake for an additional 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool in pan on a wire rack before cutting into bars.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 38.7 g, Cholesterol 38.5 mg, Fat 16.1 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 10.3 g, Sodium 189.4 mg, Sugar 11.2 g
BERRY TIRAMISU
Provided by Rick Rodgers
Categories Milk/Cream Berry Dessert Kid-Friendly Back to School Blueberry Lemon Fall Spring Birthday Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- 1. At least 8 hours before serving the tiramisù, combine the blueberries, granulated sugar, and lemon juice in a heavy-bottomed, nonreactive medium saucepan. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar. Reduce the heat to medium and simmer, uncovered, until the berries give off their juices, about 5 minutes. Add the raspberries and cook until they are heated through but still hold their shape, about 2 minutes. Remove from the heat.
- 2. Arrange half of the ladyfingers in a 9 x 13-inch baking dish, trimming them as necessary to fit. Spoon half of the hot berry sauce evenly over the ladyfingers. Top with the remaining ladyfingers, then the remaining sauce. Let stand until cooled, about 30 minutes.
- 3. Combine the mascarpone and confectioner's sugar in a medium bowl. Using an electric mixer on low speed, gradually beat in the heavy cream. Spread the mascarpone mixture over the ladyfingers. Cover loosely with plastic wrap and refrigerate until chilled, at least 4 hours. (The tiramisù can be made and refrigerated up to 1 day ahead.) Serve chilled.
BERRY AND ALMOND TIRAMISU
A lovely rich berry dessert. One of my husbands favourites, he does not like regular tiramisu as he doesn't like coffee. I made this at Christmas time and have recently been asked to take it to a Baptism. Please note that the Almonds are Flaked, also in Australia we call Jello, Jelly..
Provided by Ozemum
Categories Dessert
Time 6h35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine jelly crystals and boiling water in a heatproof bowl. Stir until jelly has dissolved. Stir in cold water and Frangelico. Refrigerate for 20 minutes.
- Using a non stick skillet or fry pan toast almonds over a medium heat tossing often, until they are a light brown colour.
- Using an electric mixer, beat egg yolks and sugar until pale. Gently fold in mascarpone and cream.
- In a separate bowl, beat egg whites to stiff peaks. Gently fold into cream mixture.
- Using half the biscuits, dip, 1 at a time, into jelly mixture. Arrange over the base of a serving dish. Cover biscuits with 1/3 of the cream mixture. Top with berries and sprinkle on half of the nuts.
- Sprfead another 1/3 of the cream mixture over the nuts. Dip remaining biscuits, 1 at a time into jelly mixture. Place over cream mixture. Cover with remaining cream mixture, sprinkle with remaining nuts. Cover with plastic wrap and refrigerate for 6 hours or overnight if time permits.
- NOTE: Frangelico is a hazelnut liqueur, you can substitute with orange juice if you prefer.
Nutrition Facts : Calories 449.7, Fat 33.7, SaturatedFat 13.4, Cholesterol 175.2, Sodium 201.6, Carbohydrate 30.1, Fiber 2.8, Sugar 24.7, Protein 10.5
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