A simple summer berry recipe for tiramisu.
- Prep Time: 45m
- Cook Time: 15m
- Serves: 10
- 2 cups mixed berries
- 1/4 cup sugar
- 1 teaspoon balsamic vinegar
- 1 tablespoon blackberry or black currant liqueur
Berry Nilla Wafer Tiramisu
- 2 cups boiling water
- 3 tablespoons instant espresso powder
- 1 tablespoon granulated sugar
- 2 tablespoons blackberry or black currant liqueur
- 66 Nilla Wafers, about (1) 11 ounce package
- 8 ounces cherries, pitted, stemmed, and halved
- 1/4 cup mixed berries, optional garnish
- 4 egg yolks
- 1/2 cup granulated sugar
- 1/2 cup Marsala wine
- 1 tablespoon plus 1 teaspoon blackberry or black currant liqueur
- 16 ounces mascarpone, room temperature
- pinch of salt
- 1 cup chilled heavy cream
- 1/4 teaspoon vanilla extract
- For the berry compote, stir together the berries and sugar in a small saucepan over medium heat. WHen the mixture starts sizzling and comes to a boil, reduce heat to low and continue cooking until the berries have broken apart and disintegrated slightly and the mixture has thickened, about 15 to 20 minutes. Add the balsamic and cook for another 2 to 3 minutes, then remove from heat, stir in 1 tablespoon of the blackberry liqueur, and allow to cool to room temperature.
- For the berry nilla wafer tiramisu, stir together the boiling water, espresso powder, and sugar in a large heat-safe bowl until the sugar has dissolved. Allow to cool, then stir in 2 tablespoons of the blackberry liqueur and set aside.
- For the mascarpone cream, ribbon together the egg yolks and the sugar. Transfer the mixture to the top of a double boiler and whisk in the Marsala. Continue whisking until the mixture is thick, silky, and roughly doubled in volume, about 6 minutes, whisking as quickly as you can.
- Remove from heat and stir in the mascarpone and salt until the mascarpone completely melts into the the mixture and is smooth. Set aside to cool slightly.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream, vanilla extract, and remaining teaspoon berry liqueur until the whipped cream holds stiff peaks, about 3 to 6 minutes, keeping a close eye so that you don’t over-beat it.
- Fold the mascarpone mixture into the whipped cream until smooth.
- To assemble, dip a nilla wafer into the espresso mixture and place it on the bottom of pie dish about 10 inches wide and 2 1/2 inches deep. Repeat, arranging the wafers to create a single even layer of dipped wafers. Place 1/3 of the pitted cherries in any empty spaces left between the wafers.
- To assemble the tiramisu, spread one third of the mascarpone mixture over the cookies, then dollop on third of the berry compote over the mascarpone mixture and spread it out a bit with a spatula. Repeat this process twice more so that you have three layers of dipped nilla wafers, cherries, berry compote and mascarpone. Cover the tiramisu and refrigerate it for at least 4 hours to allow it to set.
- Remove the tiramisu from the refrigerator and top with fresh berries before serving. Serve chilled and refrigerate any leftovers.