Mixed Berry Tiramisu With Lime Curd Food

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:

• Cook frozen mixed berries and 6 tablespoons sugar in heavy medium saucepan over medium
• heat until mixture resembles jam and is reduced to about 1 cup.
• Strain syrup from frozen raspberries through a sieve set over a bowl, pressing gently on solids.
• Discard solids.
• Add raspberry liquour to bowl.
• Using a springform pan, trim ladyfingers to fit, if needed, against sides.
• Dip ladyfingers quickly in syrup and place rounded side up against side of springform pan.
• Repeat with as many ladyfingers as needed to cover the bottom of pan.
• In bowl, whisk mascarpone with 6 tablespoons
• sugar and vanilla to blend; set aside.
• Thinly slice enough strawberries to measure 1/2 cup.
• Gently spread half of jam mixture over bottom layer of ladyfingers.
• Spoon half of mascarpone mixture over; smooth top.
• Sprinkle with sliced strawberries, 1/2 cup
• raspberries, and 1/2 cup blueberries.
• Dip more ladyfingers in syrup, arrange over fruit in pan.
• Gently spread remaining jam mixture over ladyfingers.
• Spoon remaining mascarpone mixture over the jam mixture, smooth top.
• Cover and chill at least 6 hours or overnight.
• Release pan sides.
• Transfer cake to platter.
• Arrange remaining fresh berries decoratively on top and serve.

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.

MIXED BERRY TIRAMISU

Steps:

• Cook frozen mixed berries and 6 tablespoons sugar in heavy medium saucepan over medium heat until mixture resembles jam and is reduced to 1 cup, stirring frequently, about 15 minutes. Cool jam mixture.
• Strain syrup from thawed raspberries through sieve set over bowl, pressing gently on solids. Discard solids. Add raspberry liqueur to raspberry syrup in bowl. Using sharp knife, trim 1 biscuit to 3-inch (about) length. Quickly dip biscuit into syrup, turning to coat lightly. Place rounded end up and sugared side against side of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Repeat with as many biscuits as necessary to cover sides of pan. Dip more biscuits in syrup and arrange on bottom of pan, covering completely and trimming to fit.
• In bowl, whisk mascarpone with 6 tablespoons sugar and vanilla to blend. Set aside. Thinly slice enough strawberries to measure 1/2 cup. Gently spread half of jam mixture over biscuits in bottom of pan. Spoon half of mascarpone mixture over; smooth top. Sprinkle with sliced strawberries, 1/2 cup fresh raspberries and 1/2 cup blueberries. Dip more biscuits into syrup; arrange over fruit in pan, covering completely and trimming to fit. Gently spread remaining jam mixture over biscuits. Spoon remaining mascarpone mixture over; smooth top. Cover; chill at least 4 hours or overnight.
• Release pan sides. Transfer cake to platter. Arrange remaining fresh berries decoratively atop cake and serve.