Festive Berry Tiramisu Trifle
Servings 20
Calories 555kcal
Ingredients
For The Mascarpone Cream
- 8 extra-large egg yolks
- 1½ cups caster sugar
- 32 oz (1kg) cold mascarpone cheese 4 x 250g containers
- 1 tbsp vanilla extract
- 1½ cups cream
For The Berry Sauce
- 6 cups fresh berries strawberries, blueberries, raspberries and blackberries
- 1 cup caster sugar
- 2 tbsp fresh lemon juice
For Assembly
- 28 oz (800g) lady finger cookies
- berries for the topping
- fresh rosemary for the topping
- powdered sugar
Instructions
Make the Berry Sauce
- Add the sugar and lemon juice and stir to combine.
- Chop larger berries into bite-size pieces and place in a large bowl.
- Allow to stand for 30 minutes for the berries to release their juices then strain and keep the berries apart.
Prepare the Tiramisu Cream
- Whip the egg yolks and sugar together in the bowl of a stand mixer fitted with the whisk attachment until light and fluffy.
- The sugar should be dissolved and the mixture should be smooth.
- Whip heavy cream to stiff peaks, then fold into sweetened mascarpone with vanilla. The texture should be smooth and fluffy.
Dip the Ladyfingers
- Quickly dip each ladyfinger into the berry sauce - just 1-2 seconds per side. You want them moist but not soggy and falling apart.
Layer Your Trifle
- Start with ladyfingers on the bottom of your trifle dish, then add a layer of mascarpone cream, the reserved macerated berries and a drizzle of berry sauce. Repeat layers until you reach the top.
Chill and Decorate
- Refrigerate for at least 4 hours, ideally overnight. Before serving, top with fresh berries, fresh rosemary sprigs and a generous dusting of powdered sugar.
Serve and Enjoy
- Use a large spoon to scoop portions, making sure each serving gets all the beautiful layers!
Notes
- Serving size: I wanted to develop a recipe that could easily feed a big crowd. You can halve the quantities easily and make a tiramisu for 8-10 guests.
- Refrigerator: Cover tightly and store up to 3 days (best within 24-48 hours)
- Freezer: Not recommended—the cream texture changes and ladyfingers become too soft when thawed
- Add garnish just before serving to keep berries and rosemary fresh-looking
- If making more than 24 hours ahead, wait to add top layer of cream until day of
- Berry sauce: Make up to 3 days ahead, store in airtight container in fridge
- Mascarpone cream: Make up to 24 hours ahead, store covered in fridge, re-whip gently if needed
- Assembled trifle: Best made 8-24 hours before serving for optimal texture
- Individual portions: Assemble in small glasses/jars for easy grab-and-serve at parties
- Garnish elements: Prep rosemary sprigs and select pretty berries, but add just before serving
Nutrition
Calories: 555kcal | Carbohydrates: 56g | Protein: 9g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 231mg | Sodium: 92mg | Potassium: 98mg | Fiber: 2g | Sugar: 30g | Vitamin A: 1243IU | Vitamin C: 2mg | Calcium: 107mg | Iron: 2mg
