Summer Blackberry Tiramisu Dessert
Ingredients
For the syrup
- 300 g frozen blackberries
- 70 ml water
- 50 g sugar
For the cream
- 250 g ladyfingers
- 500 g mascarpone cheese
- 500 g quark (40% fat)
- 1 tsp lemon zest
- 200 g heavy cream
- 130 g sugar
Additional
- 200 g heavy cream
- 1 handful fresh blackberries for garnish
- some powdered sugar for dusting
Preparation
Bring frozen blackberries, water, and sugar to a boil in a saucepan. Simmer for 3-4 minutes, then puree and strain through a coarse sieve. Set aside to cool
Line the bottom of a 20x30 cm baking dish with ladyfingers. Spoon one third of the blackberry syrup over the ladyfingers
Beat mascarpone, quark, lemon zest, and sugar until smooth. Whip 200 g heavy cream to stiff peaks and fold into the mascarpone mixture. Spread half of the cream mixture in the baking dish. Cover with a layer of ladyfingers, pressing them slightly into the cream. Reserve 1 tablespoon of the syrup for decoration, then spread the remaining syrup over the ladyfingers. Let stand for 5 minutes
Whip the remaining 200 g heavy cream to stiff peaks. Transfer to a piping bag with a star tip and pipe small rosettes on the surface. Garnish with fresh blackberries and sprinkle with the reserved syrup. Dust with powdered sugar if desired
Tips
This blackberry tiramisu serves about 14 people
