Triple Berry Summer Tiramisu
For many of us, the road to happiness this time of year is paved with freshly picked berries. So we’ve done a riff on indulgent Italian tiramisu, simplifying it to three super-easy steps with no cooking or mixer needed. Rumsoaked coconut cookies take the place of the traditional bland lady fingers. Fortunately, it’s best to make the base ahead, then heap on a mountain of juicy berries just before heading out the screen door.
- 1 box (250 g) Dare Breaktime coconut cookies or 1 container (350 g) mini coconut macaroons
- 1/2 to 3/4 cup (125 to 175 mL) rum, preferably dark or amber
- 1 container (475 g) mascarpone cheese
- 1/2 cup (125 mL) whipping cream
- 1/2 cup (125 mL) granulated sugar
- 2 tsp (10 mL) vanilla
- 4 cups (1 L) thickly sliced strawberries, about 1 lb (500 g)
- 3 cups (750 mL) blueberries
- 2 cups (500 mL) raspberries
- 2 tbsp (30 mL) granulated sugar
- Fresh mint leaves for garnish
1 Choose a shallow-sided dessert dish such as a 7 x 11-inch (1.6 L) dish or a 10-inch (25 cm) pie plate. Dip 1 cookie in the rum. (If using macaroons, slice the tops off, leaving a ½-inch/1-cm bottom. Use both pieces.) Don’t let the cookie sit in the rum or it will become soggy.
2 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 cookies lining the bottom and gently press down to ensure cookies cover the entire bottom, then remove the waxed paper.
3 Place mascarpone in a food processor along with whipping cream, ½ cup (125 mL) sugar and vanilla. Whirl until sugar is dissolved and mixture thickens to the texture of whipped butter. Spoon over cookie layer. Spread to the sides of the 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.
4 About 15 minutes before serving, combine berries in a bowl. Stir in 2 tbsp (30 mL) sugar until evenly coated. Let sit at room temperature about 15 minutes. Then spoon half the berries overtop mascarpone mixture and gently press down. Add the remaining berries. Pour any berry juices over top. Garnish with fresh mint.