Blackberry Tiramisu
4 h 30 min · Medium
#dessert#italian#romantic
A summer twist on the Italian classic: velvety mascarpone cream layered with coffee-soaked ladyfingers and a jammy blackberry compote. Make it the night before a dinner party and let the fridge do the work — every slice reveals deep purple ribbons through the cream.
Ingredientsfor 4 portions
- 250 g Mascarpone Cheese
- 150 g Savoiardi Ladyfingers by Delallo
- 300 g Blackberries
- 60 g Egg Yolk, about 3 yolks
- 80 g Sugar
- 300 ml Instant Coffee, brewed and cooled
- 10 g Cocoa Powder, for dusting
- 30 g Lemon, juiced
Steps
- Whisk the egg yolks and sugar together in a heatproof bowl until pale and thick, about 2-3 minutes.
- Set the bowl over a pan of gently simmering water, without letting the bowl touch the water, and whisk continuously for 5-6 minutes until the mixture thickens into a light custard. Remove from the heat and let cool slightly.
- Fold the mascarpone into the cooled egg mixture until smooth and glossy.
- In a small bowl, mash half the blackberries with the lemon juice to make a loose compote. Leave the rest whole for garnish.
- Brew the coffee and let it cool to room temperature in a shallow dish.
- Dip each ladyfinger briefly into the coffee — just long enough to soak through without turning soggy — and arrange a layer in the base of a serving dish.
- Spoon over a third of the mascarpone cream and dot with some of the blackberry compote, then repeat the layers of soaked ladyfingers, cream and compote, finishing with a cream layer on top.
- Cover and chill for at least 4 hours, ideally overnight, to let the layers set.
- Just before serving, dust generously with cocoa powder and scatter over the whole blackberries.
