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.
The perfect treat for a backyard barbecue.
- In a mixing bowl, combine the jam, liqueur, and 2 tablespoons water and mix well.
- 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.
- 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.
- 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.
- 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.
- Repeat with another layer of ladyfingers, the rest of the jam, and the remaining cream. Sprinkle the remaining berries on top.
- 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.
Sara Forte and Hugh Forte
The Sprouted Kitchen Bowl and Spoon