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Berry Chantilly Tiramisu Recipe
By Sarah J. Gim · thedeliciouslife.com
9–12 servings
| prepPrepare an 8×8 in / 20×20 cm baking dish | |||||||||
| 2 cups / 300 g hulled strawberries (for syrup) | Simmer strawberries & water 5 min, mash | Strain syrup, top up to 1 cup with water | Dip & layer first ladyfingers in pan | Spread half the Chantilly cream over ladyfingers | Layer chopped strawberries, blueberries & raspberries | Dip & layer remaining ladyfingers over berries | Spread remaining Chantilly cream, smooth top | Chill covered, 4 hrs or overnight | Top with fresh berries, dust with sugar if using; serve |
| 1 cup / 240 ml water | |||||||||
| 2 cups / 480 ml heavy whipping cream | Whip cream & sugar to soft peaks | Soften mascarpone, fold in cream, vanilla & salt; chill | |||||||
| 1/3 cup / 65 g powdered sugar | |||||||||
| 8 oz / 225 g mascarpone | |||||||||
| 1/2 teaspoon vanilla extract | |||||||||
| 1/2 teaspoon sea salt | |||||||||
| 24 ladyfingers | |||||||||
| 1 cup / 150 g chopped strawberries (for filling) | |||||||||
| 1 cup / 150 g blueberries | |||||||||
| 1 cup / 125 g raspberries | |||||||||
| 2 tablespoons / 15 g powdered sugar (optional, for dusting) | |||||||||
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