Description
Light, fruity, and creamy all at once, this tiramisu is a must for berry lovers. Each layer tastes like summer in your mouth.
Ingredients
Units
Scale
- 1 packet boudoir (sponge finger) biscuits
- 1 cup black coffee, cooled
- 1 tub fresh cream (approx. 250ml)
- 1 tub mascarpone cheese (approx. 250g)
- Juice of 1 small lemon (taste and adjust)
- 3 tbsp sugar (add to taste)
- Berries of choice (strawberries, blueberries, raspberries, etc.)
Instructions
- Line a loaf tin with clingfilm so it’s easy to lift the tiramisu out later.
- Dip each boudoir biscuit quickly into 1 cup of black coffee; don’t soak too long or they’ll fall apart, and lay a layer in the base of your tin.
- In a bowl, beat together 1 tub of mascarpone cheese, 3 tbsp sugar, and the juice of 1 small lemon until smooth. Taste and adjust lemon or sugar if needed.
- Whip 1 tub of fresh cream until thick and fold it into the mascarpone mixture, so it holds its shape nicely.
- Optional: add a layer of berries on top of the soaked biscuits for extra fruitiness and color.
- Pipe or spoon half the creamed mixture over the biscuit layer.
- Repeat layers with remaining biscuits, berries (if using), and finish with cream on top.
- Cover and refrigerate for 3–4 hours or overnight to set properly.
- Decorate with more fresh berries just before serving.
Notes
Created, prepared, tried, and tested Preshana
