Patriotic Berry Tiramisu
Because tomorrow is the nation’s biggest holiday of the year, this is a throwback (#tbt) to a dessert I made a year ago. I meant to post the recipe last year, but never really got to it. This is a strawberry and blueberry tiramisu with a patriotic twist! My mom and I made this one together for a 4th of July BBQ last year and we were proud to see that it vanished in seconds. Even the adults (who usually don’t eat sweets) loved it!
Making this tiramisu is easier than it looks – it only has 3 parts to it: fruit, cream, and ladyfingers. However, eating it can get complex and may require some thought. Personally, I am picky about the ratio of the 3 parts for each and every bite. There can’t be too much of one ingredient otherwise it will overpower the others. I like being able to taste all the flavors at once so the 3 simple parts become 1 delicious entity, otherwise known as tiramisu.
Happy birthday America!
PATRIOTIC BERRY TIRAMISU
1 cup strawberry jam
6 tablespoons rum
1 pound mascarpone cheese, room temperature
1 cup whipping cream
1/4 cup sugar
1 tablespoon vanilla extract
28 hard ladyfingers
3 cups strawberries, chopped
Mix jam and 4 tablespoons of rum until combined.
Blend mascarpone and remaining 2 tablespoons rum in a large bowl.
Use an electric mixer to beat cream, sugar, and vanilla in another bowl until soft peaks form.
Use a rubber spatula to fold half of whipped cream into the mascarpone and then fold in other half.
One by one, dip ladyfingers into jam mixture and line the bottom of a 9 x 13 glass baking dish with them. Spread half the mascarpone mixture over the ladyfingers.
Use half of the strawberries to cover the mascarpone and fill in any cracks.
Repeat layering with the remaining ladyfingers, jam mixture, mascarpone, and strawberries.
Cover and refrigerate to set.