White chocolate Berry-Misu (Raspberry tiramisu)

 

 

My daughter have been asking for me to make a Tiramisu for her, it's one of her favourite desserts (though she's only been allowed a small serving when I make it.)

There's 2 ingredients that I don't like to give to my children, coffee and alcohol.

 

So I told her that, Mummy's going to make a Raspberry tiramisu.

She's not keen, I promised her it would taste yummy!

Still, she don't like the idea until I mixed white chocolate in with the mascarpone cream....

Mmmm...... the kids were fighting to lick the spoons after they tasted it.

 

Though there's no baking involved, this still took a while to put together.

If you want to have a go at making this then you need a ring mould to hold the ladies fingers.

I cut off the bottom of the sponge fingers so it would stand around the mould.

You can use a spring form tin but take out the bottom of the tin.

 

This is a 7 inch Berrymisu cake.

 

Ingredients:

 

1 packet of ladies fingers sponge biscuits

250g mascarpone cheese

200ml whipping cream

2. Tbsp icing sugar

100g white chocolates (melted)

100ml fresh orange juice add 50g melted raspberry jam

(I left the jam out a few times and used apple juice, tastes just as good)

1 large box of fresh raspberries (around 300g)

Shavings of white chocolate to decorate

 

Optional: you can add 2. Tbsp of orange liquor to the Orange juice if you want alcohol in it, I left this out as I am making this for my children.

 

 Another note; taste the raspberries to see if they are sweet, mines were a little sour but the sweetness helps balance it.  So if the rapsberries are very sweet, then I would suggest to use only 1. Tbsp of icing sugar.

 

 

Cut the tip of the sponge fingers so it can stand upright around the ring mould.

I cut each one from where the last letter is on the biscuit so that they were all the same length. 

Save the small pieces as they can all go into the centre as fillings.

 

 

Melt the white chocolate and set aside to cool.

Whisk the mascarpone with icing sugar until combined and whisk the cream in a separate bowl and fold in together.

Pour the cooled melted chocolate straight into the cream cheese mixture and whisk to combine. 

Your mixture will be firm and it tastes amazing!!

 

 

Soak sponge fingers into the orange juice and layer the bottom of the ring mould, use the small pieces to fill up any gaps.

Add the cream cheese mixture and spread evenly.

 

Add generous amount of raspberries on top, I added some chopped strawberries too as I had some left.  You can add blueberries and blackberries if you like.

This would make it a triple berry-misu!!

Repeat the cream cheese mixture and soaked sponge fingers as a second layer and more cream cheese on top.

Lay raspberries around to cover the top of the tiramisu.

 

This is what it would look like but don't take the ring mould off yet!

You need to chill this for at least 4 hours to set the mascarpone cream.

 

 

Using a small block of white chocolate, scrap shavings off with a knife.

 

 

Sprinkle on top of the raspberries.

Unmould when it is ready and enjoy!

 

 

 My Verdict; the best chilled non bake dessert I've made and very refreshing.