Berry And Almond Tiramisu Food

10 MINUTE BERRY TIRAMISU

Steps:

• First, make a simple syrup by combining the water and sugar in a medium saucepan. Once the sugar had dissolved turn off the heat and add in all of the berries. Stir the berries with the syrup to form a berry infused simple syrup.
• Strain the berries from the syrup and set aside. Now it's a good time to add in the cassis to the berry syrup.
• In a large bowl using a hand mixer or large whisk, beat the whipping cream, sugar, and vanilla until soft peaks form.
• Add in the mascarpone cheese and continue to whip to stiff peaks.
• Dip ladyfingers in the berry simple syrup liquid and place in an 8×8 pan to make the first layer - you can fit about 7 cookies in each layer. Don't let them soak as they will fall apart, just a quick dunk in the syrup is enough.
• Spread half of the whipped cream mixture on top of the first layer of ladyfingers then top with a layer of the soaked berries. Repeat process with the second layer of ladyfingers, cream mixture, and berries.
• Dust the top of tiramisu with powdered sugar and sprinkle over some toasted slivered almonds.
• Refrigerate for about 2-4 hours (it gets even better in the fridge and is a perfect make-ahead dessert).
• Cover and store in the fridge for up to 1 day.

BERRY TIRAMISù

Steps:

• Prepare the berries: Trim berries and cut any large ones into 1/2-inch/1 centimeter pieces. Place berries in a ceramic bowl and add 3 to 4 tablespoons of sugar (depending on the sweetness of the fruit), the lemon juice and the dessert wine. Let them soak for as long as possible, at least 2 hours, so they release their juice, which you will need to moisten the lady fingers.
• Make the custard: Whisk together egg yolks and sugar in a metal bowl and set over a saucepan of barely simmering water. Continue whisking (by hand or with an electric mixer) until very warm to the touch but not quite boiling, about 5 minutes. The mixture should reach 160 degrees. Add dessert wine and whisk thoroughly for another minute. Remove bowl from heat, place in an ice bath and let cool completely. Whisk in mascarpone until smooth.
• Whip the cream in a separate bowl until it holds stiff peaks. Fold it gently into the mascarpone mixture.
• To assemble: Line the bottom of a deep 9-inch-square serving dish with half of the ladyfingers, making compact rows. Spread half the berries on top with about half of their juices. Make sure to drizzle the juice evenly over the ladyfingers so they will be soft but not soggy. Cover with half the mascarpone custard. Repeat process once more, for a two-layer tiramisù, then refrigerate at least 2 hours and up to 1 day.
• Sprinkle with brown sugar and decorate with edible flowers before serving. Cut into squares first, or use a spoon.

MIXED BERRY TIRAMISU

Steps:

• Place berries in a large bowl. Mix 1/3 cup sugar, orange zest and orange juice; toss gently with berries. Refrigerate, covered, 45 minutes., Beat cream until soft peaks form. In another bowl, mix mascarpone cheese, vanilla and remaining sugar. Fold in whipped cream, a third at a time., Drain berries over a shallow bowl, reserving juices. Dip ladyfingers in reserved juices, allowing excess to drip off; arrange in a single layer on bottom of a 13x9-in. dish. Layer with half the berries and half the mascarpone mixture; repeat layers, starting with ladyfingers., Refrigerate, covered, overnight. If desired, top with additional berries before serving.

STRAWBERRY TIRAMISU

Steps:

• Using an electric beater, beat together egg yolks and sugar until pale and thick.
• Beat in mascarpone.
• Whisk egg whites to soft peaks.
• Fold cream then egg whites into mascarpone mixture.
• Fold in strawberries.
• Combine coffee and rum or brandy.
• Dip half the sponge fingers briefly in the mixture to moisten the outside.
• (Do not soak fingers in mixture, they will fall apart) Line the base of a serving bowl with the sponge fingers.
• Spoon half the mascarpone mixture into the bowl.
• Cover with remaining sponge fingers that have been dipped in the coffee mixture.
• Spoon over remaining mascarpone mixture.
• Cover and refrigerate for at least 4 hours.
• Just before serving, sift a little cocoa over the tiramisu.
• Garnish with strawberry halves.

QUICK & EASY TIRAMISU

Steps:

• Separate 5 eggs.
• -Whip egg whites until they form hard peaks, set aside.
• -Whip egg yolks and sugar until mixture reaches a pale yellow color.
• Blend in cream cheese and marscapone into egg yolk and sugar mixture for 5 minutes.
• Add instant coffee crystals and continue to blend with mixture until crystals dissolve.
• Add egg whites into creamed mix.
• Line bottom of 8X8 or 9X9 pan with wafer cookies.
• OPTIONAL STEP - you may brush tops of cookies with coffee for added flavor. I tried and found it took some of crunch out of cookies.
• Spread layer of creamed mixture on top of cookies.
• Repeat layering until creamed mix is gone.
• Top of dessert should be cream layer.
• Use chocolate to make shavings or dust onto top of completed dessert.
• You may refridgerate or freeze depending on preference.

TOASTED ALMOND TIRAMISU (LOWER IN FAT NOT IN FLAVOR!)

Steps:

• Combine first 5 ingredients in a blender and blend till mixed.
• Gently fold in whipped topping.
• Chill.
• Combine water, and Amaretto. Split ladyfingers in half lengthwise.
• Arrange 1/3 of the ladyfinger halves, flat sides down, in a trifle bowl or large glass bowl. Drizzle with 1/3 of Amaretto/water mixture. Spread one-third of pudding mixture evenly over ladyfingers; sprinkle with 1/3 toasted almonds. Repeat layers, ending with toasted almonds. Cover and chill for 8 hours.
• Enjoy!

RASPBERRY TIRAMISU

Steps:

• Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
• Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend.
• Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form.
• Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten.
• Fold the remaining whipped cream into the mascarpone mixture.
• Line the bottom of a 13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers.
• Spread half of the jam mixture over the ladyfingers.
• Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries.
• Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries.
• Cover and refrigerate at least 3 hours or overnight.
• Dust with the confectioners' sugar just prior to serving.

BERRY ALMOND BARS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x9 inch square baking pan. In a saucepan over medium heat, melt butter. Remove from heat and add 1 cup vanilla chips, but do not stir.
• In a large bowl, beat eggs until foamy. Gradually mix in the sugar. Stir together the softened chips and butter, and blend into the egg mixture along with the almond extract. Combine the flour and salt; stir into the batter until just mixed. Spread half of the batter into the prepared pan.
• Bake for 15 to 20 minutes in the preheated oven, or until golden brown. In a small saucepan, over low heat, warm the jam to make it more liquid. Spread the jam over the warm crust. Stir the remaining cup of vanilla chips into the batter, then drop the rest of the batter by teaspoonfuls over the jam. Sprinkle with almonds.
• Bake for an additional 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool in pan on a wire rack before cutting into bars.

BERRY AND ALMOND TIRAMISU

Steps:

• Combine jelly crystals and boiling water in a heatproof bowl. Stir until jelly has dissolved. Stir in cold water and Frangelico. Refrigerate for 20 minutes.
• Using a non stick skillet or fry pan toast almonds over a medium heat tossing often, until they are a light brown colour.
• Using an electric mixer, beat egg yolks and sugar until pale. Gently fold in mascarpone and cream.
• In a separate bowl, beat egg whites to stiff peaks. Gently fold into cream mixture.
• Using half the biscuits, dip, 1 at a time, into jelly mixture. Arrange over the base of a serving dish. Cover biscuits with 1/3 of the cream mixture. Top with berries and sprinkle on half of the nuts.
• Sprfead another 1/3 of the cream mixture over the nuts. Dip remaining biscuits, 1 at a time into jelly mixture. Place over cream mixture. Cover with remaining cream mixture, sprinkle with remaining nuts. Cover with plastic wrap and refrigerate for 6 hours or overnight if time permits.
• NOTE: Frangelico is a hazelnut liqueur, you can substitute with orange juice if you prefer.