Oreo Mixed Berry Tiramisu Food

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.

OREO MIXED BERRY TIRAMISU

Steps:

• Remove pie crusts from tins and press into 9" springform pans.
• Brush crusts lightly with egg whites and bake @ 350 for five minutes.
• When crusts cool, line side of each pan with 14 oreo cookie halves, set aside.
• In small saucepan, simmer strawberry preserves until reduced by 1/4, remove and cool.
• In mixer, blend mascarpone and cream cheese, sugar and vanilla until smooth, set aside.
• Cover each pie crust with 3/4 c of preserves and top with 2 c of cheese mix, smoothing the top.
• For each pie, distribute 1 c of fresh rasberries/strawberries over cheese mix.
• Lay remaining oreo cookies on top of fruit and press lightly.
• Repeat layers of preserves and cheese and top with fresh berries.
• Cover and refrigerate for 6 hours.
• Serve with whipped cream and berries.

SUMMER BERRY TIRAMISU

Steps:

• NOTE: Sponge cake base - I normally make a sponge in the springform tin. I then cut it in half height wise (depending on how high it rises) and use half for this recipe (and freeze the other half).
• Grease springform pan lightly and place sponge in the bottom.
• Lightly soak with half to two-thirds of the Kahlua (I use a brush).
• Beat together mascarpone, icing sugar, cream & the remaining Kahlua. Smooth over the top of the sponge.
• Cover and chill until set (approx 4-8 hours).
• Top evenly with the berries & put back in the fridge so everything is kept cool.
• Dissolve gelatin in water as per pack instructions, then set aside.
• In a pot slowly warm the fruit puree and add the gelatin. Stir until totally dissolved, then leave to cool (you can speed this up by putting it in the fridge, but be careful - you don't want it to set).
• Top the sponge cake/cheese mixture with the puree mixture and refrigerate again until set and stable (approx 2 hours).
• Remove from fridge 15 minutes before serving, then gently remove the springform pan outer (you may need to gently run a knife around the edges).
• Serve with garnish & accompaniment of your choice.

NON-TRADITIONAL TIRAMISU

Steps:

• Beat the cream cheese, sugar, vanilla, and 1/4 cup of the coffee in a medium sized bowl with an electric mixer on medium speed, until mixture is creamy.
• Stir in the whipped topping, reserving 1/2 cup of topping for a garnish if desired (if not, add it all to the cream cheese).
• Place 24 vanilla wafers on the bottom of a 9-inch springform pan, cutting some wafers to cover the bottom of the pan as much as possible.
• Brush or drizzle the wafers with some of the remaining 1/4 cup of coffee.
• Spread half of the cream cheese mixture over the wafers and repeat layers, brushing wafers with coffee and ending with cream cheese mixture.
• Cover and refrigerate for 4 hours or overnight. Garnish with cocoa powder and optional reserved whipped topping.

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.

BERRY TIRAMISU

Steps:

• Gently stir the raspberries, blueberries and strawberries in a bowl with the granulated sugar, 2 tablespoons of the Chambord, and 1/2 cup of the raspberry coulis.
• Whip the heavy cream in a large bowl with an electric mixer on high speed until it thickens and almost doubles in volume.
• Add 1/4 cup of the confectioners' sugar and 1 tablespoon of the Chambord and whip until stiff peaks form.
• In a medium bowl, whip the mascarpone with the remaining 1/4 cup confectioners' sugar with electric mixer on low speed until smooth.
• Fold in half of the whipped cream.
• Spread half the pound cake slices in the bottom of a 9x13-inch glass dish.
• Drizzle the remaining 1/4 cup Chambord over the cake and cover with half of the berry mixture.
• Cover the berries with half of mascarpone cream, gently spreading it into a smooth layer.
• Now spread the other half of the pound cake slices on top of that layer and repeat adding the other 1/4 cup of Chambord, the other half of the berry mixture, and the other half of the mascarpone cream.
• Cover tightly with plastic wrap.
• Refrigerate for at least 2 hours and up to 1 and 1/2 days.
• To serve, spoon into bowls and garnish with remaining whipped cream and mint sprigs.
• Serve with remaining raspberry coulis spooned over each serving or passed on the side.
• For Raspberry Coulis: Bring the raspberries, syrup and lemon juice to a simmer in a medium saucepan over low heat.
• Simmer, stirring occasionally, until the berries are very soft, about 10 minutes.
• Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve.
• Pour into the simmering raspberry mixture.
• Cook, stirring occasionally, until the sauce thickens, about 3 minutes.
• Strain through a fine-mesh wire sieve into a medium bowl; discard the seeds.
• Cool completely, then cover and refrigerate until ready to use.
• (Freeze any leftover coulis in a plastic container for up to one month).

SOPHIA LOREN'S TIRAMISU

Steps:

• Combine egg yolks and sugar in a medium-sized bowl and beat well.
• In a separate bowl, beat the egg whites to stiff peaks.
• In a third, larger bowl, combine the egg yolk mixture with the mascarpone, then fold in the egg whites to produce a creamy mixture.
• Arrange a tight layer of ladyfingers in a 9-by-12-inch serving dish.
• Using a spoon, drizzle about half the liqueur and half the espresso over the ladyfingers.
• Cover the ladyfingers with the mascarpone mixture and the grated chocolate, and dust it with a little more than half the cocoa.
• Cover the filling with a second layer of ladyfingers and drizzle with the remaining liqueur and espresso.
• Place the dish in the refrigerator for at least 12 hours (the Tiramisu can be made 24 hours in advance).
• Top with the remaining cocoa before serving.