Generally speaking, I love going the market. It sparks creativity in me. But it’s during Spring when I enjoy it most. The produce section mimics the changes of the outdoors. Neatly stacked packs of fresh raspberries look like rows of fuschia colored tulips.Strawberries carefully turned upside down to reveal their beautiful flesh also reveal how rose-like in shape they are. Even fruits that are available year-round like oranges and apples take on a different glow in the spring and summer months.
During a recent market trip, I hadn’t yet settled on what I was serving for desert to friends that were visiting that night. I’d decided on making a tiramisu. It’s one of those desserts that only takes a few minutes to make, and yet some people think you’d spent half the day making it. But, after seeing fresh blueberries, strawberries and raspberries, I knew that the traditional coffee and cocoa rendition just wouldn’t do.
I made this version with both raspberry and peach liquor. Although if I only had to choose one, I’d stick with the raspberry liquor.
Triple Berry Tiramisu
- 6 egg yolks
- ¼ cup sugar
- ¼ cup raspberry liquor, divided
- ¼ cup peach liquor, divided
- 16 ounces mascarpone cheese
- 1½ cups skim milk
- 8-12 ounces fresh raspberries, about 2 packages
- 8-12 ounces fresh blueberries, about 2 packages
- 8-12 ounces fresh strawberries, about 1 package, sliced
- 30 -40 Savoiardi, Italian ladyfinger cookies
Using a hand mixer beat together the egg yolks and sugar in a medium mixing bowl until the mixture is thick and pale yellow, about 3-5 minutes. Then, add the mascarpone and 2 tablespoons of both the raspberry and peach liquors. Continue to beat the mixture until smooth. Set the mixture aside.
In a shallow, wide-bottomed bowl stir together the milk and remaining raspberry and peach liquors. Dip each savoiardi into the milk mixture just long enough for them to absorb some of the liquid without being drenched. Line the savoiardi in the bottome of a 9x12x2”, breaking off and soaking savoiardi if necessary to fill in gaps. Then, pour half of the egg mixture onto the savoiardi. Then, strew about half the berries over the top of the cream mixture. Add another layer of dipped savoiardi onto the cream and berries, followed by the remaining egg mixture, then the rest of the berries. Cover the pan with plastic wrap and refrigerate for at least hours before serving. Serve chilled.
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