Given how enjoyable tiramisu is on its own, I wondered if the berries were even necessary, but I quickly realized the fresh berries add a tartness and texture that makes this dessert doubly refreshing. In particular, I hoarded the blackberry bites, as their seeds add a wonderful crunch that goes swimmingly well with mascarpone cream.
Beware: This dessert is quick to make, but it'll be consumed even faster. If you don't have sambuca, try a coffee-flavored liqueur like Kahlua, or even an orange one such as Triple Sec for an equally nice flavor. Want the recipe? Then keep reading.
1-1/2 cups brewed coffee
2 tablespoons sambuca
1 tablespoon granulated sugar
One 1-pound container mascarpone cheese
1/4 cup heavy cream
2 tablespoons confectioners' sugar
1 package ladyfinger cookies
2 cups mixed berries
- In a shallow bowl, whisk together 1 1/2 cups brewed coffee, 2 tablespoons sambuca and 1 tablespoon granulated sugar until the sugar is dissolved.
- In a separate bowl, whisk together one 1-pound container mascarpone cheese, 1/4 cup heavy cream and 2 tablespoons confectioners’ sugar.
- Using enough ladyfinger cookies to cover the bottom of an 8-inch square baking dish, dip the ladyfingers in the coffee mixture and arrange in an even layer at the bottom of the pan. Spread half of the mascarpone mixture on top. Repeat the two layers. Sprinkle with cocoa powder and 2 cups mixed berries.
- Refrigerate the tiramisu for at least 2 hours and up to 2 days.
- Other, Desserts