A fruity twist on a classic: Wildberry tiramisu recipe unveiled

Amidst the rich, creamy layers, you'll find unexpected fruity notes. This twist is entirely unanticipated in a traditional tiramisu, but there is a method to the madness. During the season of wonderful wild berries, it is impossible not to seek inspiration on how to use them. Here is one such inspiration.

Preparing fruity tiramisu is a great idea to capitalize on the potential of wild berries in your kitchen. The sweet dessert is wonderfully complemented by the refreshing, slightly tart flavour of black blueberries or blackberries. Even Italians, who are usually not keen on such innovations, approve of tiramisu with wild berries. This recipe is by Marco Ghia, a Milanese Italian cuisine expert and the head of the Whirlpool Culinary Academy.

Wild berries are a delicacy we eagerly await all year. Black blueberries, commonly known as huckleberries, are especially popular. The most significant advantage of wild berries is that they usually grow far from busy streets and industrial plants. Therefore, they are tasty, healthy and less contaminated with pollutants. It is worth using them while the season lasts.

Ingredients:

              
• 18 oz wild berries
• 16 oz mascarpone cheese
• 4 oz sugar or powdered sugar
• 4 egg yolks
• 7 oz whipped cream
• 2 oz Marsala wine (or rum, brandy, or strong coffee)
• Ladyfinger biscuits
• 0.2 oz cocoa powder

Preparation:

1. Strain the wild berries through a sieve to remove the juice.
2. Mix the mascarpone with the sugar.
3. Beat the egg yolks with sugar, then add the mascarpone and wine.
4. Whip the chilled cream until stiff, then fold it into the mascarpone mixture.
5. Soak the ladyfingers in the wild berry juice and lay them on the bottom of the dish where you prepare the dessert.
6. Spread half the cream mixture, add another layer of ladyfingers, then spread the remaining cream. Sprinkle with cocoa powder and decorate with wild berries.
7. Refrigerate the tiramisu with wild berries for a few hours to set.