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Mixed Berry Tiramisu 
Ingredients
Directions
Ingredients
c
raspberry jam 
Jump
½ c
Chambord or other raspberry liqueur 
Jump
2 tbsp
water 
Jump
lb
mixed berries, fresh or frozen 
Jump
c
light or heavy whipping cream 
Jump
¾ c
mascarpone 
Jump
3 tbsp
confectioners’ sugar 
Jump
½ tsp
pure vanilla extract 
Jump
Zest of 2 lemons 
Jump
24
ladyfingers, give or take depending on pan 
Jump
Mixed Berry Tiramisu 

In The Sprouted Kitchen, Sara Forte looks at seasonal cooking through a new lens, offering bring new ideas for cooking wholesome meals from the produce she loves.

My parents have always hosted barbecues in their backyard during the summer. My mom loves a party and they have a perfect space for it. When I first started showing an interest in cooking, I took the dessert assignment for the backyard parties because it seemed safest. I could find a dependable recipe and follow directions. The berry tiramisu idea came from an episode of Everyday Italian on the Food Network. I used to pore over those shows, taking notes and picking up tips. Maybe it’s nostalgia, but I continue to make my own version, no recipe needed.

I consider this a bowl food because once you scoop out a portion, it’s a bit of a mess and easier to eat from a bowl. I use a mix of berries—fresh when they’re in season or frozen otherwise. The version below has some lemon zest in the cream layer, but replacing the citrus with shaved chocolate makes things a little more decadent. The liqueur contributes both flavor and a liquid to thin the jam so it saturates the ladyfingers. If you need a nonalcoholic alternative, fruit juice can stand in.

6 servings

The perfect treat for a backyard barbecue.

  1. In a mixing bowl, combine the jam, liqueur, and 2 tablespoons water and mix well. 
  2. Cut the berries so they are similar sizes—blueberries and raspberries are fine as is, halve the cherries, and halve or quarter the strawberries. Set aside. 
  3. With an electric or stand mixer, whip the cream until loose peaks form. Add the mascarpone, confectioners’ sugar, vanilla, and lemon zest and whip again just until firm peaks form. 
  4. In an 11- by 7-inch pan or 3-quart baking dish, spread a thin layer of the jam mixture. Arrange a single layer of ladyfingers to cover the bottom of the pan.
  5. Spread half of the jam mixture over the ladyfingers, being sure to liberally coat each cookie. Distribute three-quarters of the berries on top of the jam layer, and spread half of the cream evenly on top of the berries.
  6. Repeat with another layer of ladyfingers, the rest of the jam, and the remaining cream. Sprinkle the remaining berries on top.
  7. Let it rest for at least 6 hours in the fridge—this is best if made a full day in advance. Allow it to sit for 10 minutes at room temperature before serving.

Reprinted with permission from Sprouted Kitchen Bowl + Spoon by Sara Forte, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

The Sprouted Kitchen Bowl and Spoon

Sara Forte and Hugh Forte

The Sprouted Kitchen Bowl and Spoon

Book Cover