There are moments in life that are meant to be savored slowly, like the gentle unfolding of a summer evening. On one such evening, with the sun dipping low and casting a warm golden hue across the countryside, I decided to create a dessert that would embody the essence of these tranquil moments—an elevated tiramisu infused with the delicate aroma of lavender and the vibrant freshness of seasonal berries.
This rustic berry tiramisu invites the flavors of summer into a classic Italian favorite. The layers of creamy mascarpone blend seamlessly with the tartness of fresh berries, while the hint of lavender adds an unexpected yet delightful twist. Perfect for gatherings with family and friends, this dessert is not just a treat; it’s an experience that will wrap you in the warmth of shared laughter and sweet memories.
Ingredients
- 1 cup strong brewed coffee, cooled to room temperature
- 1 tablespoon lavender buds, dried
- 2 tablespoons granulated sugar (for coffee syrup)
- 3 large egg yolks
- 1/2 cup granulated sugar (for mascarpone mixture)
- 1 cup mascarpone cheese, at room temperature
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 24 ladyfinger cookies
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
- Chocolate shavings for garnish (optional)
- Fresh mint leaves for garnish (optional)
Instructions
Create a lavender-infused coffee syrup by combining the brewed coffee, dried lavender buds, and 2 tablespoons of sugar in a small saucepan over medium heat. Allow it to simmer for about 5 minutes, stirring occasionally. Remove from heat and let it cool completely. Strain to remove the lavender buds, and set aside.
In a mixing bowl, whisk together the egg yolks and 1/2 cup of granulated sugar until the mixture is pale and creamy. This should take about 5 minutes.
Add the mascarpone cheese to the egg mixture and gently fold until smooth and well-combined. In a separate bowl, whip the heavy cream with the vanilla extract until soft peaks form. Carefully fold the whipped cream into the mascarpone mixture until just combined, being careful not to deflate the cream.
Prepare a 9×9-inch baking dish. Briefly dip each ladyfinger into the cooled lavender coffee syrup, ensuring they are soaked but not overly soggy. Arrange half of the soaked ladyfingers in a single layer at the bottom of the dish.
Spread half of the mascarpone mixture over the ladyfingers, smoothing it out evenly. Scatter half of the fresh berries over the mascarpone layer, allowing their vibrant colors to shine through.
Repeat the process with the remaining ladyfingers, another layer of mascarpone, and the remaining berries. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld beautifully.
Before serving, garnish the tiramisu with chocolate shavings and fresh mint leaves for a touch of elegance. Each bite will transport you to that serene summer evening, where time stands still and the flavors of the countryside linger on your palate.
Enjoy this rustic berry tiramisu as a sweet reminder of the beauty that lies in the simple moments of life, shared with the ones you love.