Mixed Berry Tiramisu

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 1 (12 ounce) package frozen unsweetened mixed berries (or you can make up your own mixture from frozen strawberries, blueberries, and raspberries)
• 12 tablespoons sugar
• 2 (10 ounce) packages frozen raspberries in light syrup, thawed
• 1/4 cup raspberry liqueur (chambord)
• 3 (12 ounce) packages ladyfingers (unfilled) or 3 (6 1/4 ounce) packages champagne biscuits
• 3 (8 ounce) containers mascarpone cheese
• 2 teaspoons vanilla extract
• 1 pint fresh strawberries, hulled
• 2 1/2 pints fresh raspberries
• 1 pint fresh blueberries

Recipe

• 1 cook frozen mixed berries and 6 tablespoons sugar in heavy medium saucepan over medium
• 2 heat until mixture resembles jam and is reduced to about 1 cup.
• 3 strain syrup from frozen raspberries through a sieve set over a bowl, pressing gently on solids.
• 4 discard solids.
• 5 add raspberry liquour to bowl.
• 6 using a springform pan, trim ladyfingers to fit, if needed, against sides.
• 7 dip ladyfingers quickly in syrup and place rounded side up against side of springform pan.
• 8 repeat with as many ladyfingers as needed to cover the bottom of pan.
• 9 in bowl, whisk mascarpone with 6 tablespoons
• 10 sugar and vanilla to blend; set aside.
• 11 thinly slice enough strawberries to measure 1/2 cup.
• 12 gently spread half of jam mixture over bottom layer of ladyfingers.
• 13 spoon half of mascarpone mixture over; smooth top.
• 14 sprinkle with sliced strawberries, 1/2 cup
• 15 raspberries, and 1/2 cup blueberries.
• 16 dip more ladyfingers in syrup, arrange over fruit in pan.
• 17 gently spread remaining jam mixture over ladyfingers.
• 18 spoon remaining mascarpone mixture over the jam mixture, smooth top.
• 19 cover and chill at least 6 hours or overnight.
• 20 release pan sides.
• 21 transfer cake to platter.
• 22 arrange remaining fresh berries decoratively on top and serve.