Blackberry Tiramisu (But Strawberries Would Work Too) Recipe

  1. Rod Grant had asked for a trifle recipe, while this is not trifle it is fairly close, very good and can be made a day ahead.
  2. It is from the
  3. Defrost the berries in a sieve, reserving the liquid.
  4. In a double boiler combine sugar and egg yolks, and beat over warm water till thick and lemon coloured, about 5 minutes.
  5. Combine with marscapone.
  6. Whip 1/2 c. of the whipping cream and fold into the marscapone.
  7. Add in brandy, vanilla and lemon juice.
  8. Place a layer of biscuits in the bottom of a glass bowl and brush with some of the berry liquid.
  9. Sprinkle with about 1/3 of the berries, top with 1/3 of the marscapone and sieve over about 1 tsp of cocoa.
  10. Repeat two more times.
  11. Whip remaining cream with icing sugar and spread on top, allowing some of the marscapone to show around the edges.
  12. Sieve over more cocoa, and garnish with fresh berries and choco bits.
  13. Notes : I find the marscapone too rich so I have used half of a 450g container of ricotta and 250 g of Philly cream cheese (light works just as well) I also do not add in the brandy, since I prefer my liquor and my food in separate receptacles.
  14. I do not think it suffers from the omission.
  15. And, rather than brushing the ladyfingers/biscuits I just briefly dunk them in the berry juice and then put them in a bowl.
  16. This can be made the day before, probably is better for the resting time, but I don't put the whipped cream on top till the day I am going to serve it.
  17. I must confess which I am typing this from memory, but I do not think I have missed anything.

ladyfingers, egg yolks, sugar, whipping cream, brandy, vanilla, lemon juice, cocoa, icing sugar

Taken from cookeatshare.com/recipes/blackberry-tiramisu-but-strawberries-would-work-too-86742 (may not work)

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