Triple Berry Tiramisu Recipe

Triple Berry Tiramisu is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

– 120g Frozen strawberry – 100g Blueberry – 60g Frozen raspberry – 40g Sugar – 15g Rum

INGREDIENTS

Berry sauce

– 50g Egg yolk – 65g Sugar – 20g Water – 340g Mascarpone cheese – 280g Whipping cream – 20 Ladyfinger cookie – Cocoa powder

INGREDIENTS

Cream

1. Place the strawberries, blueberries, and raspberries in a saucepan and add the sugar and rum. 2. Bring to a boil, then reduce to a simmer for about 5 minutes, then allow to cool completely.

Make the berry syrup

INSTRUCTIONS

1. Whisk the egg yolks with the sugar and water and place over a saucepan of simmering water.

Make the pâté à bombe

INSTRUCTIONS

2. Stirring constantly, bring to a temperature of about 70-75 degrees (pasteurized).

Make the pâté à bombe

INSTRUCTIONS

3. lower the bowl, whip until light and stiff peaks form, and let cool (about 25 degrees).

INSTRUCTIONS

Make the pâté à bombe

1. Lightly mix the mascarpone cheese to loosen it, then fold in a little of the fresh cream (briefly). 2. Add all the remaining fresh cream and whip on low speed to combine.

INSTRUCTIONS

Make the mascarpone cream

3. Add the cooled pât a bombe and fold in evenly. 4. Place the ladyfingers in the mold and drizzle with half of the berry syrup.

INSTRUCTIONS

Make the mascarpone cream

5. Add half the cream, level, and top with the ladyfingers. 6. Drizzle with the rest of the berry syrup and top with the cream to level out.

INSTRUCTIONS

Make the mascarpone cream

7. I let it set in the fridge for about 2-3 hours, then dusted it evenly with cocoa powder and garnished with berries. (You can also age it in the fridge overnight for a softer texture)

INSTRUCTIONS

Make the mascarpone cream