wild berry & black cherry tiramisu

Thu, 20 Dec 2012 at 15:04

A little indulgence goes a long way...

Inspired by the abundance of summer berries & the celebrations of the season this is a dessert to please one & all.



4 shots of good quality espresso { if you don't have an espresso machine, 2 strong cups of stove top or 2 plunger or chemex cups will suffice, or simply grab it from your local cafe }

1/2 cup marsala { I usually add an extra slug, you can use any liqueur of your choice or juice if it needs to be kid friendly }

1 large packet Italian sponge fingers { savoiardi }

3 eggs . separated

1/3 cup caster sugar

250g mascarpone

200ml thickened cream . lightly whipped

100ml plain natural yoghurt

800g or so of beautiful mixed berries

1 tablespoon of good quality black cherry jam

Good quality cocoa for dusting or dark chocolate to grate { optional }


Find a flat dish with a good lip at the edges, pour in the coffee & marsala.

In a flat saucepan add half of your berries, a sprinkle of extra caster sugar & the cherry jam. Simmer until the juices of the berries start to ooze & the berries go a little soft, scoop out berry flesh with a slotted spoon & mix through remaining fresh berry mix, leave to cool. Continue to simmer & reduce the berry juices until you have a beautiful glossy coulis, then set aside, this will swirl on top of your finished tiramisu.

Hand whisk thickened cream & yoghut together to combine. You can use all cream if you prefer, I just like to offset the rich creaminess with a good quality yoghurt, it adds a nice little kick.

Combine egg yolks & sugar & beat until pale, thick & creamy. Gently incorporate mascarpone to the cream & yoghurt mixture until just combined.

Beat egg whites, you know the rule, until you can hold the bowl over your head, they should be white & silky with tall peaks. Gently fold the egg whites through the cream mixture. 

Have a beautiful serving bowl at the ready, preferably glass or crystal, round is fine if you don't have anything square, or even indivdual glasses if you prefer.

Start with a fine scattered layer of berries, then quickly soak the underside of some sponge fingers into your coffee & marsala, the savoiardi will drink it up fast, so bare this in mind if you prefer a wetter or a firmer end result, I like to go somewhere in the middle with mine. Add a layer of the soaked savoiardi then a layer of the cream mix.

Continue the above steps, layering berries then quickly soaked savoiardi then the cream. If you're using cocoa or grated chocolate dust this on top of the cream layer. Keep on going until you've filled your dish with beautiful layers, the last layer should be the cream mix, I then scatter with a few extra berries & swirl the coulis over the top, you can also dust some extra cocoa or chocolate shards.

Refrigerate covered & it will be perfect the following day.

Miam, enjoy!



wild berry & black cherry tiramisu
I choose to forego the neat block & instead make it more moorish by serving with generous spoon, ensuring you scoop through each layer
wild berry & black cherry tiramisu
a cottage christmas celebration
wild berry & black cherry tiramisu
just before the fridge, apologies for the average shot, 2am'er
wild berry & black cherry tiramisu
on the menu as a special at the store, delish


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