Mixed Berry Tiramisu With Lime Curd Recipes

Steps:

• Place strawberries and raspberries in a blender; cover and process until almost smooth. Press through a fine-mesh strainer into a bowl; reserve 1/2 cup plus 1 tablespoon juice. Discard seeds. , In a small heavy saucepan, mix sugar and cornstarch. Whisk in egg yolks and berry puree until blended. Add butter; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°. Do not allow to boil. Remove from heat immediately; stir in vanilla., Transfer to a bowl; cool. Press plastic wrap onto surface of curd; refrigerate until cold. Serve or transfer to covered jars and refrigerate up to 2 weeks.

Steps:

• Place berries in a large bowl. Mix 1/3 cup sugar, orange zest and orange juice; toss gently with berries. Refrigerate, covered, 45 minutes., Beat cream until soft peaks form. In another bowl, mix mascarpone cheese, vanilla and remaining sugar. Fold in whipped cream, a third at a time., Drain berries over a shallow bowl, reserving juices. Dip ladyfingers in reserved juices, allowing excess to drip off; arrange in a single layer on bottom of a 13x9-in. dish. Layer with half the berries and half the mascarpone mixture; repeat layers, starting with ladyfingers., Refrigerate, covered, overnight. If desired, top with additional berries before serving.

Steps:

• Berries: Combine blueberries, raspberries, blackberries powdered sugar, and 1/2 cup water in large saucepan. Bring to simmer, stirring until sugar dissolves. Reduce heat to medium and simmer until berries are soft but still intact, stirring occasionally, about 8 minutes. Transfer mixture to large bowl; stir in lime juice. Cool to room temperature. Stir strawberries into berry mixture. Chill until cold, about 4 hours. Can be made 1 day ahead. Cover and keep chilled.
• Syrup and Ladyfinger Layer: Combine 1/3 cup water, 1/3 cup sugar, and lime peels in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Pour syrup into bowl. Cool to room temperature; discard lime peel.
• Using pastry brush, brush ladyfingers on both sides with syrup. Arrange in single layer in 13x9x2" glass baking dish, cutting to fit and covering bottom of dish completely. Pour chilled berry mixture over.
• Mascarpone Topping: Combine mascarpone and cream in large bowl. Using electric mixer, beat until smooth and slightly thickened (do not overbeat or mixture may curdle). Add Lime Curd; beat just until blended. Drop mascarpone topping by large spoonfuls over berry mixture. Spread evenly, covering berries completely. Cover and chill at leaast 8 hours. Can be made one day ahead. Keep chilled.
• Lime Curd (MUST CHILL OVERNIGHT, SO PREPARE ONE DAY AHEAD): Place fine strainer over medium glass bowl. Melt butter in heavy medium saucepan over medium-low heat. Remove from heat. Add sugar, lime juice, lime peel, and salt; whisk to blend. Add yolks and whisk until smooth. Return saucepan to medium heat and whisk constantly until curd thickens slightly and leaves path on back of spoon when finger is drawn across and instant-read thermometer inserted into curd registers 165 degrees (do not boil), 10-12 minutes (mixture will not be as thick as traditional curd but will resemble slightly thickened sauce). Pour curd into prepared strainer; discard solids in strainer. Place plastic wrap directly onto surface of curd and chill overnight. Can be made one week ahead, Cover and keep chilled.

Steps:

• Beat together the mascarpone, double cream, coconut cream, icing sugar and rum using an electric whisk until thick enough to leave a prominent trail when you turn it off and lift it, then fold through the lime zest.
• Make the soaking liquid by stirring together the mango juice, lime juice and rum in a jug, then pour into a shallow bowl.
• Get a medium dish ready (about 30 x 20cm). Dip half the sponge fingers in the soaking liquid for about 10 seconds on each side and place in a single layer in the dish, then drizzle over 3-4 tbsp of the liquid. Top with a layer of half the mascarpone cream, then a layer of sliced mango (using about half). Repeat with the remaining sponges, mascarpone cream, and mango slices. Chill for at least 5 hrs, or preferably overnight. Just before serving, sprinkle over the flaked coconut and lime zest curls.

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.