Berry Tiramisu

April 28th 2020

Berry Tiramisu

Fresh Dish Foodies Rachel and Sara

Berry season is officially here! Our Fresh Dish contest winners, Sarah and Rachel, are back in their kitchen preparing a fan favorite from our Spring 2020 issue of Gatherings Magazine, Berry Tiramisu!  Our Price Chopper team creates Gatherings Magazine as a free resource for full of yummy seasonal recipes, meal ideas, and nutrition tips. You can find it in store or online here

Fresh berries are the star of this dish! It also features mascarpone cheese, a type of Italian cream cheese.

What you need:

  • 2 pounds fresh strawberries, quartered
  • ½ cup plus 1 tbsp granulated sugar
  • 18 ounces raspberry jam
  • ¼ cup fresh orange juice
  • 1 tbsp orange zest
  • 1½ cups heavy cream
  • 16 ounces mascarpone cheese, softened
  • 1 tbsp orange extract
  • 2 cups refrigerated orange juice
  • 1 package (17.6 ounces) ladyfingers
  • 12 ounces fresh blueberries
  • 12 ounces fresh raspberries

What to do:

  1. In large bowl, toss strawberries with 1 tablespoon sugar; let stand at room temperature.
  2. Meanwhile, in small saucepot, heat jam, fresh orange juice, and zest over medium heat 4 to 5 minutes or until jam melts, stirring occasionally; cool.
  3. In large bowl, with mixer, beat cream and remaining ½ cup sugar on medium-high speed 3 to 4 minutes or until soft peaks form. Add mascarpone and orange extract, and beat on low speed 1 minute or just until combined.
  4. In wide, shallow bowl, place 2 cups orange juice. Submerge each ladyfinger, 1 at a time, in juice, transferring each ladyfinger to bottom of 13 x 9-inch baking dish; pack ladyfingers close together and tear to fit as necessary to cover the bottom of dish. You should use about 21 ladyfingers.
  5. Add blueberries and raspberries to bowl with strawberry mixture; gently toss to combine.
  6. With back of large spoon, evenly spread half the jam mixture over ladyfingers layer; evenly spread half the mascarpone mixture over jam and sprinkle with half the berry mixture. Repeat layers with remaining ingredients. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight.
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