Triple Berry Summer Tiramisu

By á-2421

Ingredients

• 1 box (250 g) Dare Breaktime coconut cookies or 1 container (350 g) mini coconut macaroons
• 1/2 to 3/4 cup amber or dark rum
• 1 container (475 g) mascarpone cheese
• 1/2 cup whipping cream
• 1/2 cup white sugar
• 2 tsp vanilla
• 4 cups thickly sliced strawberries, about 1 lb. (500 g)
• 3 cups (750 ml) blueberries
• 2 cups (500 ml) raspberries
• 2 Tbsp white sugar
• Fresh mint leaves for garnish

Preparation

Step 1

Choose a shallow-sided dessert dish such as a 7 x 11 inch or a 10 inch pie plate. Dip 1 cookie in the rum. (If using macaroons, slice the tops off, leaving a 1/2 inch bottom. Use both pieces.) Don't let the cookie sit in the rum or it will become soggy.

Place cookie, flat side down, on the bottom of the dessert dish. Repeat with remaining cookies, placing as close together as possible. When the bottom is covered, use any remaining cookies to line the sides of the dish. If there are only a few cookies, space them at regular intervals. Place a piece of waxed paper over the cookies lining the bottom and gently press down to ensure cookies cover the entire bottom, then remove the waxed paper.

Place mascarpone in a food processor along with the whipping cream, 1/2 cup sugar and vanilla. Whirl until sugar is dissolved and mixture thickens to a texture of whipped butter. Spoon over cookie layer. Spread to sides of dish to form an even layer. It doesn't have to be smooth. Cover with clear wrap and refrigerate at least until cold or up to 2 days.

About 15 minutes before serving, combine berries in a bowl. Stir in 2 Tbsp sugar until evenly coated. Let sit at room temperature about 15 minutes. Then spoon half of the berries over top of the mascarpone mixture and gently press down. Add the remaining berries. Pour any berry juices over top. Garnish with fresh mint.l