Berry Tiramisu Trifle

• Produce

  • 1 Basil, leaves
  • 1 lb Blackberries
  • 1/2 lb Blueberries

• Refrigerated

  • 4 Egg yolks, free range organic

• Condiments

  • 4 tbsp Honey + more
  • 2 Lemons (juices

• Baking & Spices

  • 5 tbsp Granulated sugar
  • 2 tsp Vanilla extract

• Dairy

  • 3/4 cup Heavy cream, organic
  • 1 lb Mascarpone cheese

• Liquids

  • 2 tbsp Water

• Other

  • 6 oz Lady fingers
  • Lilac flowers for garnish (optional

Found on ciaoflorentina.com

Description

Directions

• In a small saucepan add the blackberries and blueberries together with the lemon juice, vanilla extract, honey and 2 tbsp of water. . Bring it to a simmer on low flame, cover with a lid and simmer together for a few minutes until the blueberries have popped. Allow to cool. Once cooled off strain the berry sauce separating the liquid from the solids.
• Meanwhile using a mixer with the whisk attachment whip together the heavy cream with 1 tbsp go granulated sugar. Transfer to the refrigerator and keep cold until ready to use.
• In a different bowl cream together the egg yolks with the granulated sugar using the mixer with the whisk attachment. Start adding the mascarpone cheese a little bit at a time until incorporated.
• Using a spatula add the chilled whipped cream to the bowl with the mascarpone and gently fold them together. Divide in two bowls.
• Add the solid berries from the sauce to hold of the mascarpone whipped cream mixture and gently fold together. Set aside.
• Prepare 4 medium size glasses or 1 trifle dish to assemble your tiramisu.
• Dip the ladyfingers in the berry sauce gently and layer them in the bottom of the glasses or truffle dish. Add a layer of the berry mascarpone mixture followed by a layer of the plain mascarpone mixture. Repeat the layer until you run out of ingredients.
• Refrigerate for a couple of hours or until set.
• Serve chilled garnished with some fresh blackberries, fresh basil and a few lilac blossoms if available.