Blackberry Tiramisu
Coffee-soaked ladyfingers layered between blackberry mascarpone filling.
- Prep time
- 30 min
- Cook time
- 31 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Cup Espresso, or coffee, hot ((240ml))
- 3 Tablespoons Sugar ((36g))
- 24-36 Ladyfingers
- 5 Large Egg yolks
- 1/2 Cup Sugar ((100g))
- 2 Cups Mascarpone cheese ((225g))
- 1 Cup Heavy cream, cold ((240ml))
- 1 Cup Blackberry curd
- 1/2 Cup Chopped chocolate ((85g))
- 1 Cup Fresh blackberry, cut into two or three ((120g))
- Cocoa powder for dusting the desert
Instructions
- 1
Add the first amount of sugar to the hot coffee, stir until the sugar dissolves, then place the coffee in the refrigerator to chill while you make the filling.
- 2
In a large bowl, whip the egg yolks and sugar until pale yellow.If you are nervous about consuming raw eggs, whip them over a double boiler, or use pasteurized eggs.
- 3
Add the mascarpone cheese and mix just until incorporated and smooth.
- 4
Pour in the heavy cream and mix until the cream has been incorporated and the mixture is slightly thick and smooth.
- 5
Fold in the Blackberry curd.
- 6
Dip the bottom of each ladyfinger cookie into the coffee and arrange the cookies in a single layer over an eight-inch (or nine-inch) springform pan.
- 7
Dollop half of the mascarpone filling and use an offset spatula to spread it evenly.
- 8
Sprinkle the chopped chocolate over the filling, then do the same with the sliced blackberries.
- 9
Repeat with the remaining ladyfingers and the mascarpone filling.
- 10
Refrigerate for four hours, or preferably overnight.
- 11
Right before serving, dust the top of the tiramisu with unsweetened cocoa powder and serve.