Lee’s Berrymisu

I LOVE tiramisu, I will almost always order it off a menu when out, but sometimes it’s nice for a change, and really, who can resist making a beautiful dessert with berries, lady fingers, cream and mascarpone?


  • 2 C berries (fresh or frozen)
  • 1/4 C berry liqueur (or Cointreau if you don’t have any)
  • 500g Mascarpone
  • 300 ml cream
  • 1 T Cointreau
  • 1/2 tangelo juiced
  • 1/3 C Cointreau
  • 1 T vanilla extract with seeds
  • 1 packet of lady fingers
  • Chocolate for sprinkling on top


  1. Soak the berries in the berry liqueur for around 15 minutes
  2. Whip the cream and vanilla to soft peaks.  Fold in the mascarpone cheese and the first T of the cointreau
  3. Juice the tangelo and add the second measure of cointreau, set aside
  4. Place enough lady fingers to make one layer in your dish on a plate, and lightly wet with the juice and cointreau mix.  Allow to soak for a minute
  5. Spread the lady fingers over the bottom of your dish.  Top with a third of the berry mix and then the cheese mix.  Soak more lady fingers and keep layering your mixes, finishing with the cheese.
  6. Cover and chill for as long as you can.  Four-six hours at least, overnight is better
  7. Just before you are ready to serve, remove from the fridge and sprinkle with the chocolate.




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