Berry Tiramisu

Total Time: 2 hrs 10 mins Preparation Time: 2 hrs Cook Time: 10 mins

Ingredients

• Servings: 8
• 1 1/2 cups raspberries, rinsed and patted dry
• 1 cup blueberries, rinsed and patted dry
• 3 cups strawberries, rinsed, patted dry, hulled and quartered
• 2 tablespoons granulated sugar
• 11 tablespoons chambord raspberry liquor or 11 tablespoons other raspberry liqueur or 11 tablespoons ruby port
• 2 cups heavy cream
• 1/2 cup confectioners' sugar
• 1 lb mascarpone cheese
• 1 lb cake, sliced into 8 1/2 inch thick slices
• fresh mint sprig, for garnish
• 2 cups raspberries, rinsed
• 3/4 cup simple syrup (recipe on recipezaar)
• 1 1/2 tablespoons fresh lemon juice
• 1/2 tablespoon cornstarch

Recipe

• 1 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.
• 2 whip the heavy cream in a large bowl with an electric mixer on high speed until it thickens and almost doubles in volume.
• 3 add 1/4 cup of the confectioners' sugar and 1 tablespoon of the chambord and whip until stiff peaks form.
• 4 in a medium bowl, whip the mascarpone with the remaining 1/4 cup confectioners' sugar with electric mixer on low speed until smooth.
• 5 fold in half of the whipped cream.
• 6 spread half the pound cake slices in the bottom of a 9x13-inch glass dish.
• 7 drizzle the remaining 1/4 cup chambord over the cake and cover with half of the berry mixture.
• 8 cover the berries with half of mascarpone cream, gently spreading it into a smooth layer.
• 9 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.
• 10 cover tightly with plastic wrap.
• 11 refrigerate for at least 2 hours and up to 1 and 1/2 days.
• 12 to serve, spoon into bowls and garnish with remaining whipped cream and mint sprigs.
• 13 serve with remaining raspberry coulis spooned over each serving or passed on the side.
• 14 for raspberry coulis: bring the raspberries, syrup and lemon juice to a simmer in a medium saucepan over low heat.
• 15 simmer, stirring occasionally, until the berries are very soft, about 10 minutes.
• 16 sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve.
• 17 pour into the simmering raspberry mixture.
• 18 cook, stirring occasionally, until the sauce thickens, about 3 minutes.
• 19 strain through a fine-mesh wire sieve into a medium bowl; discard the seeds.
• 20 cool completely, then cover and refrigerate until ready to use.
• 21 (freeze any leftover coulis in a plastic container for up to one month).