Triple Berry Tiramisu Recipe

Name: Triple Berry Tiramisu
Prep time: 50 min
Cook time: 14 min
Total time: 64 min
Yield: 9
Cuisine: Korean
Ingredients: Berry sauce; 120g Frozen strawberry; 100g Blueberry; 60g Frozen raspberry; 40g Sugar; 15g Rum; Cream; 50g Egg yolk; 65g Sugar; 20g Water; 340g Mascarpone cheese; 280g Whipping cream; 20 Ladyfinger cookies; Cocoa powder

by Cooking Tree 2023-08-31

written by Cooking Tree Published: 2023-08-31Last Updated on 2023-08-30

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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!

I made a refreshing tiramisu with strawberries, blueberries, and raspberries.
I boiled some berries I had in the freezer and used them instead of coffee syrup.

The berries should be lightly simmered, not pureed, so that the ladyfingers are well moistened.
By boiling the berries without adding coffee, it was more refreshing than the usual tiramisu.

You can use a variety of fruits that you have frozen in the freezer.
The mascarpone cheese should be used cold and whipped only a little as it may separate if you touch it a lot.

Enjoy the video~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Triple Berry Tiramisu
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Rating: 5.0/5
( 59 voted )

Serves: 9 Prep Time: 50 Minutes Cooking Time: 14 Minutes 14 Minutes Nutrition facts: 400 calories 25 grams fat

Ingredients

Berry sauce

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

Cream

50g Egg yolk
65g Sugar
20g Water
340g Mascarpone cheese
280g Whipping cream

20 Ladyfinger cookies
Cocoa powder

Instructions

Make the berry syrup

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

Make the pâté à bombe

Whisk the egg yolks with the sugar and water and place over a saucepan of simmering water.
Stirring constantly, bring to a temperature of about 70-75 degrees (pasteurized).
lower the bowl, whip until light and stiff peaks form, and let cool (about 25 degrees).

Make the mascarpone cream

Lightly mix the mascarpone cheese to loosen it, then fold in a little of the fresh cream (briefly).
Add all the remaining fresh cream and whip on low speed to combine.
Add the cooled pât a bombe and fold in evenly.
Place the ladyfingers in the mold and drizzle with half of the berry syrup.
Add half the cream, level, and top with the ladyfingers.
Drizzle with the rest of the berry syrup and top with the cream to level out.
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)