This is a great dessert for a large crowd! It is easily one of my family's favorite summertime dessert since it is so light, and has such good flavor.
Berry Tiramisu
Serves 10
24 oz fresh blueberries (can be frozen)
18 oz fresh raspberries (can be frozen)
1/3 cup sugar
Juice of 1 lemon
1/4 cup rum (or other liqueur)
About 40 Lady Finger (dry, not soft)
1 16-17.5 oz container Mascarpone cheese, at room temperature
1/2 cup confectioner's sugar
1 1/2 cup heavy cream (cold)
6 oz fresh blueberries
6 oz fresh raspberries
Instructions:
In a medium saucepan, bring the blueberries, sugar and lemon juice to a boil, on medium heat. Reduce the heat to low and simmer for about 10 minutes, stirring occasionally.
Add the raspberries and cook for another 2 minutes, until they are heated through.
Remove from the heat and let cool a little.
Add the rum. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat the cream until stiff peaks form.
In another bowl, mix together the Mascarpone and the confectioner's sugar until smooth.
Combine the whipped cream with the sweetened Mascarpone delicately adding the cream to the cheese little by little.
Line the bottom of a dish with the Lady Fingers. Ladle about 1/3 of the fruit mixture on the Lady Fingers. Spread the cream/Mascarpone mixture on the fruits.
Repeat two more times, ending with the cream.
Refrigerate for at least 8 hours. Before serving, top with the fresh berries.
Can be prepared one day ahead.
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