Berry Tiramisu Cake: A Decadent Dessert with a Refreshing Twist!

Instructions

Bake the Ladyfinger Sponge Cake 8 Hours Ahead  

• Preheat the oven to 425°F (218°C).
• Lightly grease only the bottom of a half-sheet pan, line it with parchment paper, and grease the paper.
• Avoid greasing the sides to ensure proper rising of the cake.
• Whip the egg whites on medium speed for 1 minute until foamy.
• Add cream of tartar and whip for an additional 30 seconds.
• Gradually sprinkle 1/4 cup (50 grams) granulated sugar while mixing on medium speed.
• Increase to medium-high speed and whip until stiff peaks form, taking about 7 minutes in total.
• In another stainless steel bowl, whip egg yolks and sugar on high speed until ribbons form, for approximately 6 minutes.
• Sift half of the cake flour onto whipped yolks and gently fold it in.
• Fold in half of the whipped egg whites.
• Sift in the remaining cake flour, fold that in, and then fold in the rest of the egg whites, being careful not to over-mix.
• Spread the batter evenly onto the prepared sheet pan and tap to remove air bubbles.
• Bake for 8 minutes until golden and puffed.
• Allow the cake to cool completely; loosen edges with a sharp knife and flip it out onto a cooling rack, peeling off parchment.
• Let the cake sit uncovered for at least 8 hours or overnight to stale.

Make the Sabayon/Zabaglione Up to 3 Hours Ahead

• Create a double-boiler by placing a metal mixing bowl over a pot filled one-third with water.
• Bring water to a simmer over medium heat.
• In the bowl, whisk together egg yolks, sugar, sweet marsala wine, and blackberry brandy.
• Stir constantly while heating, scraping the sides to prevent curdling, until the mixture thickens and leaves ribbons.
• Remove from heat and let cool to room temperature; cover and refrigerate for 3 to 4 hours or overnight with the sponge cake.

Finish the Mascarpone Filling

• In a large bowl, blend cold mascarpone on low speed for 1 minute until smooth.
• Add the cold sabayon and blend on low for another minute.
• Scrape down the sides and blend for 30 more seconds until well mixed.
• Cover and refrigerate while preparing the berries.

Macerate the Berries

• Combine blueberries, strawberries, blackberries, raspberries, sugar, lime juice, zest, and mint leaves in a large bowl.
• Cover with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.
• Brew 2 bags of green tea in 1 cup of hot water and let cool before removing the bags.

Make the Berry-Green Tea Syrup

• Strain the juice from the macerated berries into a bowl, aiming for about 2 cups of juice.
• Mix in the cooled green tea and set aside, reserving berries for assembly.

Whip the Cream

• Place a 3-quart mixing bowl in ice water and pour in heavy cream and vanilla extract.
• Beat the cream at medium speed until trails appear.
• Gradually add sugar, then increase speed to medium-high until stiff peaks form, usually within 4-6 minutes.

Assemble the Berry Tiramisu

• Use a deep 9x13 baking dish as a template to cut the ladyfinger sponge cake into two sheets.
• Place one sponge sheet in the dish and pour half of the berry-tea mixture over it, allowing it to soak for 2-3 minutes.
• For store-bought ladyfingers, dip each cookie in the berry-tea mixture and arrange in a single layer in the dish.
• Spoon half of the fruit mixture evenly over the cookie layer, followed by half of the mascarpone filling and spread it evenly.
• Repeat with the second layer of cake/ladyfingers and pour over the remaining berry-tea mixture, allowing it to soak in for a few minutes.
• Add the rest of the fruit mixture and finish with the remaining mascarpone cream, spreading it evenly.

Decorate the Berry Tiramisu

• Spread whipped cream over the mascarpone, scoring into 12 serving pieces.
• Decorate each piece with a strawberry halve, blackberry halve, raspberry, blueberry, and a mint leaf.
• Refrigerate for 2 hours before serving, then cut into 12 servings and enjoy.