Cherry Misu Recipes
MIXED BERRY TIRAMISU
Steps:
- Cook frozen mixed berries and 6 tablespoons sugar in heavy medium saucepan over medium heat until mixture resembles jam and is reduced to 1 cup, stirring frequently, about 15 minutes. Cool jam mixture.
- Strain syrup from thawed raspberries through sieve set over bowl, pressing gently on solids. Discard solids. Add raspberry liqueur to raspberry syrup in bowl. Using sharp knife, trim 1 biscuit to 3-inch (about) length. Quickly dip biscuit into syrup, turning to coat lightly. Place rounded end up and sugared side against side of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Repeat with as many biscuits as necessary to cover sides of pan. Dip more biscuits in syrup and arrange on bottom of pan, covering completely and trimming to fit.
- In bowl, whisk mascarpone with 6 tablespoons sugar and vanilla to blend. Set aside. Thinly slice enough strawberries to measure 1/2 cup. Gently spread half of jam mixture over biscuits in bottom of pan. Spoon half of mascarpone mixture over; smooth top. Sprinkle with sliced strawberries, 1/2 cup fresh raspberries and 1/2 cup blueberries. Dip more biscuits into syrup; arrange over fruit in pan, covering completely and trimming to fit. Gently spread remaining jam mixture over biscuits. Spoon remaining mascarpone mixture over; smooth top. Cover; chill at least 4 hours or overnight.
- Release pan sides. Transfer cake to platter. Arrange remaining fresh berries decoratively atop cake and serve.
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- In a small saucepan, heat the 1 tablespoon of oil. Add the shallot and garlic; cook over moderate heat, stirring, until softened, about 3 minutes. Add the cherries, sugar, vinegar, miso, mustard and 1/2 cup of water; bring to a boil. Simmer over moderate heat, stirring occasionally, until the cherries are coated in a sauce, about 8 minutes. Season with salt and pepper. Scrape into a bowl and let cool; stir in a little water if too thick.
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- Beat mascarpone, sour cream, sugar and vanilla in a small bowl of an electric mixer until smooth and then transfer to a large bowl.
- Beat thickened cream in same clean bowl of an electric mixer until soft peaks form and then fold into mascarpone mixture.
- Drain cherries, reserving 1 cup juice and then combine reserved juice and sherry in a shallow dish and one at a time, dip half the biscuits in juice mixture until just soaked and arrange over base of a glass trifle dish (11-cup capacity), trimming to fit.
- Scatter half the cherries over biscuits. Top with half the mascarpone mixture and repeat layering with remaining biscuits, liquid, cherries and mascarpone mixture.
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