Triple Berry Tiramisu

• Produce

  • 1/2 cup Blueberries
  • 1 cup Raspberries, fresh
  • 1 1/2 cups Strawberries

• Condiments

  • 2/3 cup Strawberry jam or jelly

• Baking & Spices

  • 1 tsp Vanilla
  • 1 cup White sugar

• Dairy

  • 1 1/2 cups Heavy cream
  • 8 oz Mascarpone cheese

• Other

  • 5 tablespoons Chambord (raspberry liqueur, divided

Found on thecookierookie.com

Description

Ingredients

• 20 lady fingers (1 package) (I had a reader comment that there are different kinds, really firm ones and ones that come out of the package already fluffy and soft. I had no idea! (THANK YOU READER!) I used the already soft kind. They were in the freezer aisle by the novelties/pie supplies)
• 1 1/2 cups heavy cream
• 8 ounces mascarpone cheese
• 1 cup white sugar, divided
• 1 teaspoon vanilla
• 5 tablespoons Chambord (raspberry liqueur), divided
• 2/3 cup strawberry jam or jelly
• 1 1/2 cups sliced strawberries
• 1 cup fresh raspberries
• 1/2 cup blueberries

Directions

• Spray a 9x9 baking dish with nonstick spray
• Place half of the lady fingers on the bottom of the pan, side by side. I used 10 on the bottom, 2 rows of 5.
• In a large bowl, beat the heavy cream until soft peaks form, about 3-4 minutes.
• Beat in the mascarpone, 1/2 cup sugar, vanilla, and 2 tablespoons Chambord. Beat until fully combined and smooth. Set aside.
• In a separate small bowl, stir together the jam/jelly and the remaining 3 tablespoons Chambord. Set aside.
• In yet another bowl, mix together all of the fruit with 1/2 cup sugar. Stir to coat all the fruit; macerating the fruit and allowing some juices to form. Set aside.
• Start my smoothing half of the cream mixture over the lady fingers. Use a spatula to smooth out the layer. Top with half of the jam mixture and use a fork to incorporate the jam into the cream. Top with half of the fruit.
• Repeat the layers, starting with ladyfingers, cream, jam, then fruit.
• Cover and refrigerate for a minimum of 4 hours.
• Serve cold.
• Enjoy!