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Mixed-Berry Tiramisù with Lime Curd

By

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • Berries:
  • 3 cups fresh blueberries (17 ounces)
  • 1 cup fresh raspberries (41/2 to 5 ounces)
  • 1 cup fresh blackberries (5 to 6 ounces)
  • 1 cup powdered sugar
  • 1/2 cup water
  • 3 tablespoons fresh lime juice
  • 1 cup thinly sliced fresh strawberries
  • Syrup and ladyfinger layer:
  • 1/3 cup water
  • 1/3 cup sugar
  • 3 1 1/2-inch-long strips lime peel (green part only; shaved with vegetable peeler)
  • 1 7-ounce package crisp ladyfingers (savoiardi, Boudoirs, or Champagne biscuits; do not use soft ladyfingers)*
  • Mascarpone topping:
  • 2 1/2 8-ounce containers mascarpone cheese**
  • 1/2 cup chilled heavy whipping cream
  • Lime Curd

Details

Servings 4

Preparation

Step 1

For berries:
Combine blueberries, raspberries, blackberries, powdered sugar, and 1/2 cup water in large saucepan. Bring to simmer, stirring until sugar dissolves. Reduce heat to medium and simmer until berries are soft but still intact, stirring occasionally, about 8 minutes. Transfer mixture to large bowl; stir in lime juice. Cool to room temperature. Stir strawberries into berry mixture. Chill until cold, about 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.

For syrup and ladyfinger layer:
Combine 1/3 cup water, 1/3 cup sugar, and lime peel strips in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Pour syrup into bowl. Cool to room temperature; discard lime peel.

Using pastry brush, brush ladyfingers on both sides with syrup. Arrange in single layer in 13x9x2-inch glass baking dish, cutting to fit and covering bottom of dish completely. Pour chilled berry mixture over.

For mascarpone topping:
Combine mascarpone and cream in large bowl. Using electric mixer, beat until smooth and slightly thickened (do not overbeat or mixture may curdle). Add Lime Curd; beat just until blended. Drop mascarpone topping by large spoonfuls over berry mixture. Spread evenly, covering berries completely. Cover and chill at least 8 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.

Spoon tiramisù into bowls and serve.

* Available at some supermarkets and at specialty foods stores and Italian markets.

** An Italian cream cheese; sold at many supermarkets and at Italian markets.



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