Tama's Fresh Berry Tiramisu

Fresh berries are macerated in Vin Santo, then layered with creamy zabaglione, crunchy crackers and crumbled meringue. Friends declare this dessert "over the top" delicious!

Servings: 8-10

Cook Time: 1 hour, plus 2+ hour marinating

Pair With: Vin Santo.

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor


Ingredients For the Berry Tiramisu
4 cups fresh fruit: strawberries, raspberries, blueberries
2+ cups sugar
1 cup Vin Santo
1 package Italian cookies
3 or 4 meringue cookies
zabaglione, recipe below
1 cup heavy whipping cream
*brown sugar, optional

Ingredients For the Zabaglione
7 egg yolks
1 cup sugar
1 cup marscapone


Directions For the Berry Tiramisu
Reserve a few raspberries to decorate the top of the tiramisu. Slice the strawberries, add them to a glass bowl, along with the rest of the raspberries and blueberries. Sprinkle with sugar and Vin Santo, mash lightly with a potato masher or back of a large spoon, so some of the berries are crushed and others whole. Cover and set aside for at least two hours; you can place this in the refrigerator overnight, but remove a couple of hours before using so the berries are room temperature. Right before using, taste and stir in more sugar, if desired.

Line the bottom of a large serving dish with the cookies. Spoon 2/3 of the macerated fruit on top. Pour 2/3 of the zabaglione mixture over the fruit. Crumble the meringue cookies on top. Add a layer of the remaining fruit. Finish with the rest of the zabaglione/whipped cream mixture. Top with reserved berries and some brown sugar, if desired.

Directions For the Zabaglione/Whipped Cream Mixture
In a double boiler, whisk together the egg yolks and sugar. Cook for about 7 minutes, stirring continuously. When the mixture is thick, add the marscapone, turn off the heat and continue stirring for 2 minutes. To cool the zabaglione, replace the hot water in the bottom of the double boiler with cold water. Fill to the top, adding some ice if desired, so the bottom of the pot holding the zabaglione is in contact with the cold water.

Whip the whipping cream until soft peaks form, then gently fold in the zabaglione.

Chef's Notes:

The inspiration for this dish came from the Umbrian bed and breakfast Alla Madonna del Piatto. Read about my visit and about Letizia's delicious culinary creations here.