Tiramisu is the beloved Italian-American dessert that’s synonymous with the holidays to me. I love it so much, in fact, that I’ve created a variety of spinoffs using seasonal warm weather ingredients too, like our limoncello tiramisu and our strawberries & cream tiramisu. Next up: this red, white & blue tiramisu made up of blueberry- and strawberry-studded layers. It’s perfect for 4th of July, of course, but one bite, and I know you’ll be making it again and again, all summer long. Here’s how to make it.
The white layer:
The whipped mascarpone layer is made from sweetened whipped cream and mascarpone. I like to whip the cream until just about stiff peaks form, then just fold in the mascarpone. I prefer to fold in the mascarpone rather than whip it so the mixture doesn’t break or separate. To make the folding easier, choose a mascarpone that’s softer and more pliable like Vermont Creamery. Others, like BelGioioso, are more dense and should come to room temperature before you attempt to fold them in.
The red & blue layers:
I like to prepare all of my ingredients first, starting by washing, drying, and cutting the berries. Then I recommend creating all your layers so you can just focus on assembly when the time comes. Start by splitting your whipped mascarpone in half into two bowls—you can use a scale if you prefer, but eyeballing it works. Keep one as is, and mix your fresh diced strawberries into the other. Then, in a separate bowl, combine your fresh blueberries and blueberry jam. Stir the Prosecco and cream together, and you’re ready to assemble. Follow the directions in the recipe below, trying your best to not mix the layers together.
Once the tiramisu has chilled, you’re ready to add the final touches. Crush up freeze-dried strawberries VERY finely (a coffee grinder or something similar works great here), and make sure the surface of your tiramisu is as flat as possible—you can smooth it out easily with an offset spatula when it’s nice and chilled if you need. Dust the freeze-dried strawberries over top as evenly as possible, then use a star-shaped cookie cutter to imprint stars into the white layer below. Carefully pull up the cookie cutter to make sure you get a clean print.
Make ahead & storage:
You can make this up ’til step 5 up to 3 days ahead of the day you plan to finish decorating and serving this tiramisu. As with any dairy-rich desserts, store any leftovers in airtight container in the refrigerator for up to 3 days.
Made this? Let me know how it went in the comments below!
