Ingredients
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- 1 cup sliced strawberries
- 1 cup sugar
- Juice of one lemon
- 2 pints heavy cream
- 8 ounces Mascarpone cheese
- 1/2 cup powdered sugar
- 1 prepared sponge cake, (9 by 9 by 2-inch), sliced into 3 layers
- 1 cup Chambord liqueur
- 1/2 cup raspberry coulis
- Fresh mint sprigs
- Powdered sugar in shaker
Directions
In a mixing bowl, combine all the berries with the sugar and lemon juice. With a fork, lightly mash 1/4 of the berries against the side of the bowl. Allow the berries to sit for 1 hour. Using an electric mixer, whip the cream until stiff peaks form. In a mixing bowl, fold half of the whipped cream into the Mascarpone cheese, along with the powdered sugar. Blend until the cream is fully incorporated. To assemble, lay one layer of the sponge cake on the bottom of the pan. Brush the layer with the Chambord. Spread 1/3 of the cheese mixture over the sponge cake. Spread a 1/3 of the berry mixture over the cheese. Repeat the procedure until all of the cake, berry and cheese mixture are used. Spread the reserved whipped cream over the top of the cake. Allow the cake to set, about 1 hour. Place a slice of the tiramisu on the plate. Garnish with raspberry coulis, fresh mint and powdered sugar.
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By Calif Cooking
Tustin, CA
on June 20, 2011
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Thank you, Emeril! This is my "go to" recipe when I need a dessert for a summer party. I typically skip the Chamboard and use the reserve sugar/lemon juices from the berry marinade and brush it on the cake. The sugar/lemon juices act as a tangy simple syrup and adds a bit of a kick. I would reduce the heavy cream by 1/2. The recipe, as written, produces too much extra whip cream. This cake is always gobbled up so quickly -- it is a must!
By jamesbthunder_7...
Jasper, AR
on November 23, 2009
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I made this recipe for a birthday party of 100 people. It went like wildfire. Everyone loved it. Didn't have time to make sponge cake, so someone else made pound cakes and we substituted them. It was incredible. I was begged to make it again for this Thanksgiving!!!
It was easy to make and well worth the effort.
By bscelza_10211429
Columbus, NJ
on April 14, 2008
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I made this recipe for a party and I went to the dessert table to see if anyone had tried it and it was gone. I heard that everyone enjoyed it and my mother-in-law even had people over the next day mentioning how good it was. It will be a tradition to have at all my celebrations.
Read all 12 reviews