Light and creamy tiramisu is given a summer twist! Strawberries and blueberries replace the traditional flavors making it the perfect dessert for warm weather festivities. (And there’s no baking involved!)
Happy Monday! I hope you all had a great weekend and are able to enjoy the warmer days. I took a quick drive to the Jersey shore yesterday where I’ll stay until Friday while my house is being painted…yet again. Apparently, my husband and I are terrible at picking paint colors so this time we hired a pro to come in and give us advice. Fingers crossed that the new, fresh colors will be as hip and modern as we are trying to be. 🙂 They look great on those little swatches but we shall see….I’m rather anxious for Friday to arrive since I won’t be home to see the transition. And whatever is on the walls when I return is what I will have to live with for the next few years.
In the meantime, I’ll make colorful food. Like this Red White and Blue Berry Tiramisu. So festive and filled with summer flavors, it’s the perfect dessert to celebrate the 4th of July this year. If you haven’t had Tiramisu, you’re really missing out. The traditional recipe is made with a whipped mascarpone cream and layered with light, airy lady fingers soaked in coffee, coffee liquor and chocolate. It’s absolutely heavenly and the name itself “Tiramisu” means “pick me up”. Which speaks for itself…this dessert will definitely perk you up…and I don’t know if that’s the caffeine or the fact that it’s so heavenly tasting. I could eat like 50 pounds of tiramisu in one sitting and never tire of it.
Years ago, I started tinkering with a berry tiramisu that I found on the Food Network. The original recipe I discovered was for a raspberry tiramisu by miss Giada DeLaurentis. She probably described her version as a “pillow on my tongue” or a “light little bite of cloud” or whatever. Her descriptions sometimes….hmmm, yeah. I’ll leave it at that. Anyway…I switched up her recipe a bit and used strawberries because I like them better than raspberries and raspberries have such a short shelf life they would bleed all over the mascarpone cream. It was a scene. The strawberries seemed to hold up a lot better and so….that’s how this recipe started.
Then I decided to make my strawberry tiramisu a little patriotic…so, naturally, I added blueberries. So easy. And just like that Red White and Blue Tiramisu was born. This dessert is incredibly easy to make and is great for entertaining a crowd. It’s easily doubled or tripled to help feed an army, if necessary. Oh…and I forgot to mention the best part…there’s no baking involved whatsoever! Just assemble, chill and serve. And if you have some leftover mascarpone, strawberries and cream you can use them to make these easy Roasted Balsamic Strawberry Crostini or the insanely simple Chilled Strawberry Soup.
Red White and Blue Berry Tiramisu
Recipe adapted from http://www.foodnetwork.com/recipes/giada-de-laurentiis/raspberry-tiramisu-recipe.html
- 1 cup seedless strawberry preserves
- 4 tablespoons orange liqueur
- 1 pound mascarpone cheese, at room temperature
- 1 1/4 cup whipping cream
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 30 ladyfingers
- 3 cups sliced strawberries
- 1 cup blueberries
- Confectioners' sugar, optional
- Stir the jam and orange liqueur in a small bowl to combine. Set aside.
- In a medium bowl, beat the mascarpone, cream, sugar and vanilla together until light and fluffy. Do not overheat. Set aside.
- Line the bottom of a13 by 9 by 2-inch glass baking dish or other serving dish with half of the ladyfingers with the cut side facing up. Spread half of the jam mixture evenly over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh strawberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and strawberries making the top layer a combination of blueberries and strawberries. Cover and refrigerate at least 3 hours or overnight.
- Dust with the confectioners' sugar and serve.