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Cooking with Nonna Dinner at Gran Caffe L'Aquila - Philadelphia
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Cherry Berry Tiramisu with Moscato

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Created by rossella rago,
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Description

Cherry Berry Tiramisu with Moscato for all your All-American celebrations!

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Ingredients
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Serves
8-10
  • 2 Cups Fresh Strawberries washed, trimmed and cut into a 1/4 inch dice
  • 2 Cups Fresh Cherries, pitted and cut into a 1/4 inch dice
  • 2 Pounds Mascarpone Cheese
  • 1/2 Cup Heavy Cream
  • 1/2 Cup Confectioners Sugar
  • 2 Packets Italian Vanilla Powder (Vanillina) or 2 Teaspoons Vanilla Extract
  • 1-750 ml Bottle Moscato
  • 45-50 Lady Finger Cookies
  • Optional: Fresh strawberries and blueberries for decorating 
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Directions/Steps
  1. In a mixing bowl combine the strawberries and cherries together. If the berries are tart, toss them with a few tablespoons of granulated sugar (I found very sweet berries so this wasn't necessary)
  2. In another large mixing bowl combine the mascarpone, heavy cream and vanilla. Whisk together until smooth. Fold in the berries until fully incorporated. Set aside.
  3. Pour the moscato into a shallow dish and begin dipping the lady finger cookies one at a time, making sure they are completely moistened by turning them over at least once in the wine. Arrange as many cookies in a single layer of a 9x13 inch. Spread half the mascarpone mixture over the cookies and repeat another layer of moistened lady fingers. Spread the rest of the mascarpone mixture over the top. Decorate with fresh berries of your choice and refrigerate for at least 6 hours or overnight. The cake can be kept refrigerated for up to 2 days.
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