Berrymisu recipe, a twist on the tiramisu
Spring has finally arrived! From memory, I think this winter has been one of the coldest that I have experienced. Finally, gone are the harsh windy and wet weather, replaced by beautiful bright sunny days. Not to mention that we’re inching closer towards daylight savings, all the more reason to celebrate. Most people do a spring clean just to freshen and brighten things up around the house, to get them in to a happy mood and generally ready for summer. For me, I like to bake, ditching my messy room for my messy kitchen. What better way to celebrate this glorious weather then to whip up something simple, something that can be done within a couple of hours as opposed to a couple of days.
Lately I’ve been extremely busy with work commitments as a result all my baking endeavours have been limited by time constraints, I now try to bake things that does not take up most of my day off, leaving me with a couple of precious hours to spend with my dog, Max.
When I think of warm weather, the first thing that comes to mind is my beloved mango, however, mango although now in store are a little too expensive, so the next best thing are Berries. Whilst walking in to my local fruit market, I couldn’t help but notice the bright colours of all the berries that were on offer, strawberries, blueberries and raspberries, immediately a Berrymisu comes to mind. A Berrymisu is just like your normal Tiramisu, involving sponge fingers and mascarpone cream, however replacing the coffee base with a mixture of berries. This recipe is so simple, it can be made a couple of hours in advance, set in the fridge until ready for a gathering with family and friends.
Berrymisu
- 1 large packet of Savioardi biscuit
- 1 punnet of raspberries
- 1 punnet of blueberry
- Tempered white chocolate to decorate
- Macerated Strawberries
- 1 punnet of Strawberries
- 2 teaspoon of good quality balsamic vinegar
- 3 teaspooon of vanilla scented castor sugar
- Mascarpone mixture
- 250gm Mascarpone cream
- 1 cup thickened cream
- 1800gm caster sugar
- 1 punnet of strawberries
- Remove the baking tray, add fresh raspberries and blueberries and decorate with pieces of white tempered chocolate.
Method for the Macerated Strawberries
- Wash the strawberries and pat dry with a tea towel
- Chop the strawberries into 1cm squares, then add the balsamic vinegar and sugar. Mix to ensure the strawberry pieces are evenly coated.
- Store the macerated strawberries in the fridge and allow to marinade until needed.
Method for Mascarpone mixture
- Wash the strawberries and pat dry
- Chop the strawberries and transfer to a small saucepan.
- Add 250ml of water and 80gm of castor sugar
- Place the saucepan on to a medium flame and allow to boil for 10 minutes.
- Remove from flame, and strain, saving the strawberry syrup.
- Allow to cool
- Using a stand mixer, beat the mascarpone cream and remaining 100gm of sugar until soft.
- In a separate bowl, whip the cream until it thickens.
- Gradually mix in the mascarpone mixture, followed by 50ml strawberry syrup.
To Assemble the Berrymisu
- Line a spring foam baking tray with baking paper
- Dip the savioardi biscuits into the remaining strawberry syrup and cover the base of the baking tray.
- Chop enough biscuits in half, then dip into the syrup to line the sides of the baking tray.
- Add a layer of the mascarpone mixture to the bottom most layer of savioardi biscuit, then add a layer of macerated strawberries.
- Repeat once more with the biscuit, mascarpone cream and macerated strawberries layering. Finally adding another layer of mascarpone cream to cover the macerated strawberries.
- Chill in the refrigerator for 1 hour.
This cake is by far the easiest and quickest to make, the great thing about this cake is that there is no baking required, that is unless you want to challenge yourself and make the biscuit and mascarpone cheese from scratch, as seen in my Pyramisu recipe.
I am not a huge fan of fruity desserts, but I thoroughly enjoyed this cake, paired with a cup of tea, this was great to round off my weekend.
The great thing about baking/making cake is the opportunity to re-invent classics, to play with flavours and adapt it to your liking. If you’re not a big fan of berries, then maybe try something a little more citrusy, or even a mango and passionfruit pairing, the possibilities are endless.
Max update, my Labrador.
Max is approaching 9 months old. He has grown up very quickly and I can barely carry him these days. He’s been going to dog obedience school but he is the naughtiest there. During a graduation exam, he thought it would be a good idea to do a poo in the middle of the field! Anyway, he’s great value and it’s amazing how much of a personality he has.
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By linda
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This article was written on 13 Sep 2010, and is filed under Dessert Recipes, Recipes.
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oh wow! yummo!
I love the presentation of this, especially those white chocolate shards. And lol, naughty Max!
Helen (grabyourfork)´s last [type] ..Chicken Mole Poblano- Recipe
Yay I was looking forward to this post
SO pretty, love the shot of the inside layers. ROFL Max is so naughty, but that story is GOLD.
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Love your twist on the Tiramisu! And Max is gorgeous…how do you keep a naughty dog occupied when you’re not around?
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my 2 favourite things: tiramisu with a twist and dogs… i am going to try this on the weekend! great pictures too…. and hey, it’s ok to have performance pressure!!! i know what it’s like…speaking from experience of having done a poo….just kidding…heheh..
WOW! That definitely screams out Spring time for me. I love what you’ve done with the tiramisu and jazzed it up. Looks outstanding Linda!
Phuoc’n Delicious´s last [type] ..Tomislav- Darlinghurst
Aww such pretty presentation. This definately will brighten up anyone’s mood! Ahh I am so glad winter is gone. Max sure has grown! But still adorable =)
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Yum! Wish I could take a taste of it. It looks so so good! Beautiful photos too. <3
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This is such a stunning dessert, so perfect for spring. Max is so, so cute! Although I think Labs must be inherently naughty!
is this an adaptation to suze’s eggless tiramisu? i love the spring touch with berries ontop
Hey Sugarpuffi,Nope this is just a recipe I made up on the whim. Usually when I adapt a recipe from a particular source I would state so.
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Max is so adorable!! LOL @ pooing.. I am sure even if he grows bigger you’ll still be able to carry him – or at least try too haha!
The Berrymisu turned out superb!! Looks so yummy!!
I am loving berries at the moment, and to save on them from going off early; I buy the Creative Gourmet berries from the frozen section in Woolies.. they are great for my breaky yogurt and last for so long in the freezer! 
Very impressive Linda and keep up the awesome work
Berries and cream sounds so delightful, especially with spring in the air! Love those tempered choc plaques on top.
Hey Linda, this looks divine! If I can’t find my stand mixer, can I just beat the mascarpone and sugar by hand? Would it still work? Cant wait to try the recipe!!
Hi Gloria,
Doing it by hand will be fine, though it might take a bit longer!
[...] * Recipe adapted: Eat Show & Tell [...]
Great recipe, but there’s a typo: it calls for 1800gm of castor (granulated) sugar under the Mascarpone Mixture ingredients (WOW! What? – that would be 9 cups of sugar!) The directions mention 80 gm + 100 gm, so it should read ’180gm castor sugar’. I made a “version” of this recipe that someone else adapted on their blog, and it was not so great. She didn’t include the balsamic, and had me soaking the lady fingers in a honey/orange zest mixture, which sounded good, but was way too sweet. I am deleting her recipe and copying yours. Thanks!