Berry Tiramisu Cake Recipes

10 MINUTE BERRY TIRAMISU

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.

TIRAMISU CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (9-inch) round cake pans with shortening; line pans with cooking parchment paper. Make cake mix as directed on box, using water, oil and eggs. Pour batter into pans.
• Bake 25 to 29 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• In small bowl, mix coffee syrup ingredients. Set aside to cool.
• Meanwhile, in large bowl, beat mascarpone cheese, 1 1/2 cups powdered sugar, 2 tablespoons cognac and the vanilla with electric mixer on medium speed until smooth. In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Gently fold whipped cream into mascarpone mixture until combined.
• To assemble, cut each cake horizontally to make 2 layers. Place 1 cake layer on plate; moisten generously with coffee syrup, then spread with about 1 cup of the filling. Repeat with remaining 3 cake layers. Spread remaining filling over top and side of cake.
• Sprinkle cocoa over cake. Arrange coffee beans around top edge of cake. Sprinkle chopped chocolate around bottom edge of cake. Refrigerate at least 3 hours before serving.

BERRY TIRAMISù

Steps:

• Prepare the berries: Trim berries and cut any large ones into 1/2-inch/1 centimeter pieces. Place berries in a ceramic bowl and add 3 to 4 tablespoons of sugar (depending on the sweetness of the fruit), the lemon juice and the dessert wine. Let them soak for as long as possible, at least 2 hours, so they release their juice, which you will need to moisten the lady fingers.
• Make the custard: Whisk together egg yolks and sugar in a metal bowl and set over a saucepan of barely simmering water. Continue whisking (by hand or with an electric mixer) until very warm to the touch but not quite boiling, about 5 minutes. The mixture should reach 160 degrees. Add dessert wine and whisk thoroughly for another minute. Remove bowl from heat, place in an ice bath and let cool completely. Whisk in mascarpone until smooth.
• Whip the cream in a separate bowl until it holds stiff peaks. Fold it gently into the mascarpone mixture.
• To assemble: Line the bottom of a deep 9-inch-square serving dish with half of the ladyfingers, making compact rows. Spread half the berries on top with about half of their juices. Make sure to drizzle the juice evenly over the ladyfingers so they will be soft but not soggy. Cover with half the mascarpone custard. Repeat process once more, for a two-layer tiramisù, then refrigerate at least 2 hours and up to 1 day.
• Sprinkle with brown sugar and decorate with edible flowers before serving. Cut into squares first, or use a spoon.

EASY LEMON BERRY TIRAMISU

Steps:

• In 2-quart saucepan, heat, granulated sugar, water, lemon peel and lemon juice to boiling. Boil until sugar is dissolved. Remove from heat; cool lemon syrup completely.
• In large bowl, beat mascarpone, cream, powdered sugar and vanilla with electric mixer until stiff peaks form.
• Line bottom of ungreased 8-inch square (2-quart) glass baking dish with half of the ladyfingers. Generously brush about one-fourth of lemon syrup over ladyfingers. Spread half of mascarpone mixture evenly over ladyfinger layer. Top with half of the berries; brush with lemon syrup. Repeat layers until all ingredients are used.
• Refrigerate at least 2 hours or overnight before serving. Cut into 4 rows by 2 rows.

MIXED BERRY TIRAMISU

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.

BERRY TIRAMISU

Steps:

• Gently stir the raspberries, blueberries and strawberries in a bowl with the granulated sugar, 2 tablespoons of the Chambord, and 1/2 cup of the raspberry coulis.
• Whip the heavy cream in a large bowl with an electric mixer on high speed until it thickens and almost doubles in volume.
• Add 1/4 cup of the confectioners' sugar and 1 tablespoon of the Chambord and whip until stiff peaks form.
• In a medium bowl, whip the mascarpone with the remaining 1/4 cup confectioners' sugar with electric mixer on low speed until smooth.
• Fold in half of the whipped cream.
• Spread half the pound cake slices in the bottom of a 9x13-inch glass dish.
• Drizzle the remaining 1/4 cup Chambord over the cake and cover with half of the berry mixture.
• Cover the berries with half of mascarpone cream, gently spreading it into a smooth layer.
• Now spread the other half of the pound cake slices on top of that layer and repeat adding the other 1/4 cup of Chambord, the other half of the berry mixture, and the other half of the mascarpone cream.
• Cover tightly with plastic wrap.
• Refrigerate for at least 2 hours and up to 1 and 1/2 days.
• To serve, spoon into bowls and garnish with remaining whipped cream and mint sprigs.
• Serve with remaining raspberry coulis spooned over each serving or passed on the side.
• For Raspberry Coulis: Bring the raspberries, syrup and lemon juice to a simmer in a medium saucepan over low heat.
• Simmer, stirring occasionally, until the berries are very soft, about 10 minutes.
• Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve.
• Pour into the simmering raspberry mixture.
• Cook, stirring occasionally, until the sauce thickens, about 3 minutes.
• Strain through a fine-mesh wire sieve into a medium bowl; discard the seeds.
• Cool completely, then cover and refrigerate until ready to use.
• (Freeze any leftover coulis in a plastic container for up to one month).

MIXED BERRY TIRAMISU

Steps:

• Cook frozen mixed berries and 6 tablespoons sugar in heavy medium saucepan over medium heat until mixture resembles jam and is reduced to 1 cup, stirring frequently, about 15 minutes. Cool jam mixture.
• Strain syrup from thawed raspberries through sieve set over bowl, pressing gently on solids. Discard solids. Add raspberry liqueur to raspberry syrup in bowl. Using sharp knife, trim 1 biscuit to 3-inch (about) length. Quickly dip biscuit into syrup, turning to coat lightly. Place rounded end up and sugared side against side of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Repeat with as many biscuits as necessary to cover sides of pan. Dip more biscuits in syrup and arrange on bottom of pan, covering completely and trimming to fit.
• In bowl, whisk mascarpone with 6 tablespoons sugar and vanilla to blend. Set aside. Thinly slice enough strawberries to measure 1/2 cup. Gently spread half of jam mixture over biscuits in bottom of pan. Spoon half of mascarpone mixture over; smooth top. Sprinkle with sliced strawberries, 1/2 cup fresh raspberries and 1/2 cup blueberries. Dip more biscuits into syrup; arrange over fruit in pan, covering completely and trimming to fit. Gently spread remaining jam mixture over biscuits. Spoon remaining mascarpone mixture over; smooth top. Cover; chill at least 4 hours or overnight.
• Release pan sides. Transfer cake to platter. Arrange remaining fresh berries decoratively atop cake and serve.

SUMMER BERRY TIRAMISU

Steps:

• NOTE: Sponge cake base - I normally make a sponge in the springform tin. I then cut it in half height wise (depending on how high it rises) and use half for this recipe (and freeze the other half).
• Grease springform pan lightly and place sponge in the bottom.
• Lightly soak with half to two-thirds of the Kahlua (I use a brush).
• Beat together mascarpone, icing sugar, cream & the remaining Kahlua. Smooth over the top of the sponge.
• Cover and chill until set (approx 4-8 hours).
• Top evenly with the berries & put back in the fridge so everything is kept cool.
• Dissolve gelatin in water as per pack instructions, then set aside.
• In a pot slowly warm the fruit puree and add the gelatin. Stir until totally dissolved, then leave to cool (you can speed this up by putting it in the fridge, but be careful - you don't want it to set).
• Top the sponge cake/cheese mixture with the puree mixture and refrigerate again until set and stable (approx 2 hours).
• Remove from fridge 15 minutes before serving, then gently remove the springform pan outer (you may need to gently run a knife around the edges).
• Serve with garnish & accompaniment of your choice.