Oreo Mixed Berry Tiramisu Recipes

BERRY TIRAMISU

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.

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.

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.

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 about 1 cup.
• Strain syrup from frozen raspberries through a sieve set over a bowl, pressing gently on solids.
• Discard solids.
• Add raspberry liquour to bowl.
• Using a springform pan, trim ladyfingers to fit, if needed, against sides.
• Dip ladyfingers quickly in syrup and place rounded side up against side of springform pan.
• Repeat with as many ladyfingers as needed to cover the bottom of pan.
• 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 bottom layer of ladyfingers.
• Spoon half of mascarpone mixture over; smooth top.
• Sprinkle with sliced strawberries, 1/2 cup
• raspberries, and 1/2 cup blueberries.
• Dip more ladyfingers in syrup, arrange over fruit in pan.
• Gently spread remaining jam mixture over ladyfingers.
• Spoon remaining mascarpone mixture over the jam mixture, smooth top.
• Cover and chill at least 6 hours or overnight.
• Release pan sides.
• Transfer cake to platter.
• Arrange remaining fresh berries decoratively on top and serve.