Berry Tiramisu Pudding

Desserts | January 4, 2017 | By

This is a spectacular dessert! Sweet luscious berries are laced with Chambord, layered with soft ladyfingers and topped with a Mascarpone cream! Pure unadulterated bliss! You must plan a little ahead, this dessert is chilled overnight, even better!

Ingredients
Serves  – 10

  • 2 cups of mascarpone cheese, room temperature
  • 1 cup of heavy cream
  • 1/2 cup of powdered sugar
  • 10 cups of frozen mixed berries: strawberries, raspberries, blackberries and blueberries
  • 1/2 cup of sugar
  • 1/4 cup of orange liqueur (Chambord)
  • 2 ( 3oz) packages of soft ladyfingers, found in the bakery section of the grocery store
  • fresh berries for garnish

Directions:

Start by making the topping: In a small bowl, combine the mascarpone cheese and the heavy cream, stir until the mixture is smooth and thick. Stir in the confectioners’ sugar, if the mixture is too thick, add in a little more cream, it should be thick, but still spreadable. Cover with plastic wrap and refrigerate until serving timeThen, stir together the berries and the sugar in a large saucepan and cook over medium heat for 8 – 10 minutes.Remove from the heat, pour into a colander and drain, place the berries back in the saucepan, stir in the orange liqueur.
Line a 2 qt souffle dish with plastic wrap and spoon in 1 cup of the berries, spread to the edges.Place some of the ladyfingers in a single layer over the berries, trim to fit snuggly and repeat the layers twice. Cover with plastic wrap and place a plate on top and weight it down with a heavy object to place pressure on the berries, chill overnight.When ready to serve, place a serving plate over the top of the souffle dish and invert. It comes out easily because of the plastic wrap.Now, just spoon on the Mascarpone mixture, spread it around and garnish with fresh berries of your choice, slice and serve!

Note to cooks:  The topping can be made up to 3 days ahead of time. The Chambord can be replaced with either a blackberry or raspberry liqueur.

 

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