I am feeling nostalgic today, as a memory just popped up on Facebook that reminded me that a year ago today, my husband and I hosted a family reunion at our home. How times have changed! Who would have thought a year ago that things could possibly change this much in a year.
At this point, the only family members we see regularly are my daughter and her family, who live just a mile down the road from us. After months of living our new normal, I am not as nervous about venturing out for needed supplies, although I always wear a mask and social distance. However, I do stay at home as much as I can, as I feel much safer here.
When I entertain, I like to prepare as many dishes as I can ahead of time so that I am not running all over when my guests arrive. I have several favorite appetizers, baked pasta dishes, and desserts that work well being prepared hours before serving, or even the day before.
A few of my favorite desserts that fit into this category are my Crostata (Jam Tart), Panna Cotta, and Tiramisu. Although the traditional Tiramisu is perfect just the way it is, it is fun to tweak the recipe and include fresh seasonal fruit. In the past, I have made Pumpkin Tiramisu, Peach Tiramisu, Limoncello Tiramisu, and Strawberry Tiramisu.
This recipe uses a combination of mixed berries, which are in season here in Michigan right now. I layer the berries with traditional Savoiardi cookies (Lady Fingers), and a creamy mascarpone custard.
- 1 1/2 Pounds Mixed Fresh Berries
- 4 Tablespoons Sugar
- 1 Tablespoon Lemon Juice
- 1/2 Cup Dessert Wine (Such as Vin Santo or Marsala)
- 500 Grams Mascarpone Cheese At Room Temperature
- 1 Cup Whipping Cream
- 3 Eggs, Separated
- 1/2 Cup Sugar
- 30 to 36 Savoiardi Cookies (Ladyfinger Cookies)
- 3/4 Cup Fresh Berries To Garnish
- Clean the berries and cut any large ones into pieces. Place in a bowl and add the sugar, lemon juice, and dessert wine.
- Let marinate for a minimum of 2 hours or up to 6.
- Beat the 3 egg yolks until light, and then slowly beat in 1/2 cup of sugar, then the mascarpone cheese.
- In a separate bowl, beat the egg whites until stiff.
- Fold these gently into the cheese mixture.
- Now whip the cream until soft peaks form, and fold this too into the cheese mixture.
- To assemble, line the bottom of a casserole dish large enough to hold 12 cookies flat.
- Spread half the berries along with half their juices over the cookies.
- Cover the mixture with half the mascarpone cream mixture.
- Repeat this step once more, ending with the mascarpone.
- Arrange berries on top of the tiramisu, then refrigerate several hours or up to overnight before serving.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 965Total Fat: 60gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 26gCholesterol: 151mgSodium: 583mgCarbohydrates: 98gFiber: 5gSugar: 58gProtein: 11g