Mixed Berry Tiramisù With Lime Curd Food

MIXED-BERRY TIRAMISù WITH LIME CURD

Steps:

• For berries:
• Combine blueberries, raspberries, blackberries, powdered sugar, and 1/2 cup water in large saucepan. Bring to simmer, stirring until sugar dissolves. Reduce heat to medium and simmer until berries are soft but still intact, stirring occasionally, about 8 minutes. Transfer mixture to large bowl; stir in lime juice. Cool to room temperature. Stir strawberries into berry mixture. Chill until cold, about 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
• For syrup and ladyfinger layer:
• Combine 1/3 cup water, 1/3 cup sugar, and lime peel strips in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Pour syrup into bowl. Cool to room temperature; discard lime peel.
• Using pastry brush, brush ladyfingers on both sides with syrup. Arrange in single layer in 13x9x2-inch glass baking dish, cutting to fit and covering bottom of dish completely. Pour chilled berry mixture over.
• For mascarpone topping:
• Combine mascarpone and cream in large bowl. Using electric mixer, beat until smooth and slightly thickened (do not overbeat or mixture may curdle). Add Lime Curd; beat just until blended. Drop mascarpone topping by large spoonfuls over berry mixture. Spread evenly, covering berries completely. Cover and chill at least 8 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Spoon tiramisù into bowls and serve.
• Available at some supermarkets and at specialty foods stores and Italian markets.
• ** An Italian cream cheese; sold at many supermarkets and at Italian markets.

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 WITH LIME CURD

Steps:

• Berries: Combine blueberries, raspberries, blackberries powdered sugar, and 1/2 cup water in large saucepan. Bring to simmer, stirring until sugar dissolves. Reduce heat to medium and simmer until berries are soft but still intact, stirring occasionally, about 8 minutes. Transfer mixture to large bowl; stir in lime juice. Cool to room temperature. Stir strawberries into berry mixture. Chill until cold, about 4 hours. Can be made 1 day ahead. Cover and keep chilled.
• Syrup and Ladyfinger Layer: Combine 1/3 cup water, 1/3 cup sugar, and lime peels in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Pour syrup into bowl. Cool to room temperature; discard lime peel.
• Using pastry brush, brush ladyfingers on both sides with syrup. Arrange in single layer in 13x9x2" glass baking dish, cutting to fit and covering bottom of dish completely. Pour chilled berry mixture over.
• Mascarpone Topping: Combine mascarpone and cream in large bowl. Using electric mixer, beat until smooth and slightly thickened (do not overbeat or mixture may curdle). Add Lime Curd; beat just until blended. Drop mascarpone topping by large spoonfuls over berry mixture. Spread evenly, covering berries completely. Cover and chill at leaast 8 hours. Can be made one day ahead. Keep chilled.
• Lime Curd (MUST CHILL OVERNIGHT, SO PREPARE ONE DAY AHEAD): Place fine strainer over medium glass bowl. Melt butter in heavy medium saucepan over medium-low heat. Remove from heat. Add sugar, lime juice, lime peel, and salt; whisk to blend. Add yolks and whisk until smooth. Return saucepan to medium heat and whisk constantly until curd thickens slightly and leaves path on back of spoon when finger is drawn across and instant-read thermometer inserted into curd registers 165 degrees (do not boil), 10-12 minutes (mixture will not be as thick as traditional curd but will resemble slightly thickened sauce). Pour curd into prepared strainer; discard solids in strainer. Place plastic wrap directly onto surface of curd and chill overnight. Can be made one week ahead, Cover and keep chilled.