Blackberry Tiramisu Twist (Printable Version)
Smooth mascarpone cream layered with blackberry-soaked ladyfingers makes a refreshing, fruity dessert.
# Everything You’ll Need:
→ Fruits and Syrups
01 -
1 cup blackberry curd, divided
02 -
1/2 cup blackberry syrup
03 -
1 tablespoon Chambord or other blackberry liqueur (optional)
→ Dairy
04 -
8 ounces mascarpone cheese, room temperature
05 -
3/4 cup heavy cream
→ Flavorings
06 -
1 teaspoon vanilla extract
07 -
A pinch of salt
→ Base
08 -
Ladyfingers (Savoiardi), quantity depends on pan size
# Steps to Cook:
01 -
Gather all components, ensuring blackberry curd and syrup are prepared and cooled if homemade.
02 -
In a large bowl, beat heavy cream with vanilla extract to stiff peaks, taking care not to overwhip.
03 -
In a separate bowl, gently whisk mascarpone cheese with half the blackberry curd and a pinch of salt until smooth without overmixing.
04 -
Fold the whipped cream into the mascarpone mixture until evenly incorporated, then set aside.
05 -
Dip each ladyfinger briefly in blackberry syrup mixed with liqueur if using, turning to coat without oversaturating; arrange a layer in the serving dish.
06 -
Spread half of the blackberry mascarpone cream over the ladyfingers evenly.
07 -
Dip and layer another set of ladyfingers atop the cream layer, following the same soaking process.
08 -
Evenly spread the remaining cream over the second ladyfinger layer, smoothing the surface carefully.
09 -
Cover the surface directly with plastic wrap to prevent skin formation; refrigerate for at least 4 hours or preferably overnight. Before serving, garnish with the remaining blackberry curd and fresh berries if desired.
# Extra Suggestions:
01 -
Room temperature mascarpone blends more smoothly, avoid overmixing to maintain texture. Applying plastic wrap directly on the surface prevents skin on the cream.