Berry Tiramisu

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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!

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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.

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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.

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I used already made pound cake and didnt use the liquor instead used raspberry jam on the cake..it was great and easy

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I didn't have the time to make a sponge cake, so I found a pre-made angel food cake and it still turned out terrific! I didn't need all of the cream that it called for, I had tons left over... I think just a pint would do and mix most of it with the mascarpone. The Chambord was very tasty, but expensive... I think the juices left over from the marinating berries would have worked also!

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Everytime I make this, everyone loves it. Always get the best raves.

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I took this to my husband's family reunion. What a hit! Like you all say, you eat with your eyes first. Well, our eyes sucked this one right down! The layers were colorful and decadent-looking in my trifle dish. I adapted the recipe a bit to adjust it to my personal preferences. I used Sara Lee pound cake instead of sponge cake to make it a little richer. I also doubled the amount of powdered sugar in the mascarpone/whipped cream mixture. Finally, I flavored the whipped cream to be used for the topping with clear vanilla flavoring and 1 cup powdered suger. This added just the right amount of sweetness. Next time, I think I'll increase the amount of mascarpone. I had a hard time finding that "cheesy" taste that I love. It should add another layer of flavor that was trying hard to come out but never quite made it. Thanks for another great one, Emeril!

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Good dessert and alternative to heavy sweets. Could use a little more spice to make it interesting.

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This was a great dessert recipe I used for a New Year's Party 2006. I didn't know who and how many people were going to be at this party, so I wanted to individualize the dessert portions just in case some people didn't like cutting off shares of a bigger dessert such as a trifle or cake. I used regular party drink cups, but I'm sure I would have used plastic martini cups if they I found them at the store. Instead of using cake for the layers in each cup, I cut up some sweet/tart lemon muffins I picked up from the bakery at a local super market. I topped it off with some heavy whipped cream and raspberries from presentation. Everyone loved them!!

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I have made this recipe several times, and it has become a favorite. It is slightly time-consuming, but worth the time to make the homemade pound cake. Enjoy!