These tiramisu trifles taste like summer in a jar, and their layered red, white, and blue colors make them perfect for July Fourth festivities. Our local forecast predicts 96 degree weather tomorrow, so I’m looking forward to serving these chilly cups as refreshments on such a hot day. They’re a quick fix with ready-made lady finger biscuits, which means there’s no baking involved! Add lids and pack some birchware forks for a picnic-friendly treat.
The flavor of the strawberry puree is amped up with a shot of Grand Marnier, and the whipped mascarpone cream also gets a small dose of rum. This really punctuates the flavors and gives a simple dessert a little more complexity.
I made these in 12.5 ounce Weck deli jars, which yielded four generous servings. If you wish, you can use a smaller jars to get more servings. When the desserts are assembled, allow them to chill in the refrigerator for about an hour so the biscuits will become soft and cake-like.
Serve these well-chilled for an antidote to summer’s heat.
Quick Berry Tiramisu
Yields 4-6 servings
12 ounces fresh strawberries (or frozen, thawed)
2 tablespoons sugar
2 tablespoons Grand Marnier or other orange liqueur
Whipped mascarpone cream
1 cup heavy whipping cream
2 tablespoons sugar
3 ounces mascarpone cheese, softened
1 tablespoon dark rum
12 crisp lady fingers, chopped into 1-inch pieces
6 ounces fresh blueberries
12 fresh mint leaves
Make the puree: Place all ingredients in a food processor or blender and process until pureed. You should end up with about 1 2/3 cups strawberry puree. Divide the puree evenly between four 12.5 ounce jars (or six 8-oz jars). Add half of the chopped lady fingers to the jar and press them down into the puree using a spoon.
Make the cream: In the bowl of an electric mixer fitted with the whip attachment, beat heavy cream and sugar together on high speed until soft peaks form. Add mascarpone cheese a little at a time while beating on medium-high speed. Add the rum. Beat on high speed for 2 minutes longer or until the mixture is thick and fluffy. Pipe or spoon the cream on top of the biscuits and puree in the jars. Add the remaining biscuits on top of the cream in the jars. Top each jar with fresh blueberries and garnish with fresh mint.
Refrigerate for 1-2 hours to allow the biscuits to soften to cake-like consistency. Serve chilled.