Berry Chantilly Tiramisu
Total Time: 01h 30m
Hands-on Time: 00h 30m
Makes: 9 servings
Decadent layers of ladyfingers soaked in raspberry jam are layered with mixed berries and Chantilly cream made extra-rich with our Pure Madagascar Vanilla – no espresso is used! This tiramisu recipe takes it to a whole new level, and is surprisingly easy to make!
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Ingredients
- For the Ladyfingers:
- 1 1/4 cup seedless raspberry jam
- 1/4 cup very warm water
- 1 package (7 ounces) ladyfingers
- For the Chantilly Cream:
- 1 cup heavy whipping cream, cold
- 8 ounces mascarpone cheese, softened to room temperature
- 2 tablespoons powdered sugar
- 1 teaspoon Simply Organic® Pure Madagascar Vanilla Extract
- 1 pinch sea or Himalayan pink salt
- To Finish the Tiramisu:
- 3 cups mixed fresh berries (strawberries, raspberries, blackberries, and blueberries)
- Optional: Powdered sugar for dusting top
Directions
- In a small bowl wide enough for dipping, whisk jam and water until well combined, then set aside.
- Prepare the Chantilly Cream: With a hand-held or stand mixer, in a small bowl, beat together heavy cream, mascarpone, powdered sugar, vanilla, and salt at medium speed for 1 to 2 minutes, until soft peaks form.
- Fully dip a ladyfinger cookie in raspberry jam mixture coating both sides, and place in bottom of a 9-x-9-inch baking dish. Repeat to cover the bottom fully. Cut some cookies in half if needed.
- Spoon half of the Chantilly cream over ladyfingers, and use a spatula to spread out evenly. Top with half of the fresh berries.
- Repeat with another layer of dipped ladyfingers, and spread remaining Chantilly cream evenly over ladyfingers. Top with remaining berries.
- Chill in refrigerator for 1 hour to set before enjoying. Top with powdered sugar before serving, if desired.
