Recipe by Nicole Masson for Wyman's
Prep Time: 40 minutes
Refrigerate Time: at least 4 hours
Yield: 9 servings
Ingredients:
For the Red Berry Filling and Berry Syrup:
2 cups Wyman’s Strawberries, thawed (reserve juices)
2 cups Wyman’s Red Raspberries, thawed (reserve juices)
3 tablespoons granulated sugar
¼ cup cold water
For the Mascarpone Cream:
1 ½ cups heavy cream
¼ cup granulated sugar
1 teaspoon vanilla extract
8 ounces mascarpone cheese
For assembling the Tiramisu:
24 hard ladyfingers
cocoa powder, for dusting
Directions:
Place the thawed Wyman’s strawberries and raspberries, along with any juices, into a large bowl. Add the granulated sugar and stir to coat. Refrigerate for 20–30 minutes.
In a large cold bowl, use a mixer to beat the heavy cream, granulated sugar, and vanilla extract until soft peaks form (about 2 minutes). Gently fold in the mascarpone cheese until smooth and fully combined. Set aside.
Roughly mash the berries in the bowl, focusing on breaking up the larger strawberries, using a masher or the back of a fork. Place a strainer over a shallow bowl (wide enough to dip ladyfingers) and strain the juices into the bowl. Reserve the mashed berries for layering. Add the cold water to the juice, stirring to combine. If needed, add a little more water to ensure there is enough liquid for dipping.
Dip each ladyfinger into the reserved berry juice for 2–3 seconds per side, ensuring they absorb the liquid without becoming oversaturated. Arrange them closely in a single layer in an 8x8-inch baking dish. Spread half of the mascarpone cream over the ladyfingers in an even layer, then evenly distribute all the mashed berries over the mascarpone layer. Repeat with another layer of dipped ladyfingers and finish with the remaining mascarpone cream. Dust the top with cocoa powder.
Cover and refrigerate for at least 4 hours or overnight to allow the tiramisu to set and flavors to develop. Serve chilled and enjoy!
