Triple Berry Tiramisu Recipe

Instructions

Make the berry syrup

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 pâté à bombe

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

Make the mascarpone cream

6. Lightly mix the mascarpone cheese to loosen it, then fold in a little of the fresh cream (briefly).
7. Add all the remaining fresh cream and whip on low speed to combine.
8. Add the cooled pât a bombe and fold in evenly.
9. Place the ladyfingers in the mold and drizzle with half of the berry syrup.
10. Add half the cream, level, and top with the ladyfingers.
11. Drizzle with the rest of the berry syrup and top with the cream to level out.
12. 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)