Made with blackberry shortcake coffee this Blackberry Tiramisu tastes perfectly delicious. The coffee soaked lady fingers have a hint of raspberry liquor.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Initially, this was supposed to be raspberry tiramisu. But then I noticed many others using the raspberry favored coffee. So, I decided to try the blackberry shortcake coffee. And let me tell you it is delicious!
And I’m not just saying that because they sponsored this event. I’m saying that because it really is delicious. At least to me. My husband is a bit more picky and he might not enjoy it as much as I did, but I thoroughly enjoyed it. I even looked forward to cracking open that travel mug when I got to work, too.
Every time I think of coffee I think of tiramisu. I don’t know why. It’s just my Pavlov’s dog reaction to working with coffee. I really should step outside of that and make something else next time I work with Door County. You have to admit that it’s not a bad reaction, though!
I’ve made a few tiramisu recipes for my blog. The tiramisu ingredients are so simple and easy to change out based on the coffee flavor, liquor flavor, and just fillings. There’s a Black Forrest tiramisu parfait and a strawberry tiramisu. I even have a tiramisu ice cream cake on my blog. Oh yeah. It’s SO GOOD!!
This is an easy tiramisu recipe!
Seriously stupid easy. It takes longer to whip up the mascarpone than it does to assemble this tiramisu. It’s dip, place, spread, sprinkle, and repeat. It takes minutes to assemble but makes such a great dessert for a special dinner or holiday dinner. And this tiramisu recipe is light and delicious It’s not a heavy dessert at all which is perfect after an Easter dinner.
Yes, you can make this tiramisu without alcohol!
Simple replace the alcohol with more coffee. You can add in a little blackberry extract for added flavor if you’re worried the coffee doesn’t have enough. If you use frozen berries, you can add in the juice from them thawing. That’s another great way to skip the alcohol in tiramisu.
I love that plate. It’s a Depression Glass pattern from MacBeth Evans called Petalware in the Monax color. I have one in pink, too. It’s always fun to see old glassware in photos for blogs. It makes me smile. For those that don’t know, I’ve written my Master’s thesis on Depression Glass and worked on the business my father has selling antique glassware. And I have a collection of my own glassware in a reference book, too. So, seeing it in photos really does make me smile.
This is what I mean when a dessert like this has such a great table presence! If someone brought a slice of this blackberry tiramisu to me for dessert I’d think I was something special. It just looks so pretty with all the layers. Then there’s the blackberry aroma. Oh so intoxicating! And the flavors of the coffee in the sweet lady fingers combined with the rich, vanilla flavored mascarpone filling. So luxurious.
The trick for me is not complete saturating the cookies. Do not dunk them for more than a few seconds. That was the first mistake I made when I tried to make a tiramisu before. I dunked them in there for a while. I saw all those bubbles coming up thinking I needed to keep dunking them. Do not do this. They will get plenty of flavor if you dunk them for a few seconds.
If you dunk them too long they just turn to mush. Compete mush that makes it difficult to line the pan with. They don’t keep that center layer of cookies that are so good. It makes it difficult to spread the filling if your cookies are mush. There’s many reasons how overly dunked cookies can mess this up.
And you really don’t want to miss those delicious layers! See what you’d miss out on? Of course, for convenience I layered the cookies in line with the pan. You could turn them around the other way which is a little more difficult. And you might have to cut some of the cookies to make it work, but you would have a more traditional tiramisu look if you turned the cookies the other way.
I don’t care which way they’re facing because they taste just the same either way. ABSOLUTELY DELICIOUS! And it’s a great way to use up leftover coffee, if you have any. Though with the new Door County flavors for spring, I doubt you’ll have any leftover.
- 1/4 cup milk
- 8 ounces Mascarpone
- 4 ounces whipped topping
- 2 cups blackberries
- 2 cups Door County blackberry shortcake coffee
- 1/4 cup Chambord liguor
- 24 lady fingers
- Combine the milk with the mascarpone in a mixing bowl. Beat with the whisk of a hand mixer until incorporated.
- Stir in 1/3 of the whipped topping. Fold in the remaining whipped topping.
- Set aside.
- Combine the coffee with the Chambord in a shallow bowl.
- Line a loaf pan with plastic wrap.
- Dip 8 lady fingers in the coffee mixture and place in the bottom of a loaf pan.
- Top with half of the mascarpone mixture and sprinkle with half of the blackberries.
- Dip another 8 lady fingers in the coffee mixture and place on top of the blackberries.
- Layer with the remaining mascarpone and blackberries.
- Dip the remaining lady fingers in the coffee mixture and place on top.
- Cover with plastic wrap and refrigerate 3 hours.
- Remove the top piece of plastic wrap and invert the loaf pan onto a serving platter. Remove the remaining plastic wrap, slice, and serve.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 274Total Fat 16gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 5gCholesterol 90mgSodium 145mgCarbohydrates 27gFiber 3gSugar 8gProtein 5g
Sunday #SpringSweetsWeek Recipes
- Blackberry Tiramisu by A Kitchen Hoor’s Adventures
- Coconut Pecan Dream Bars by Shockingly Delicious
- Coffee Cinnamon Scones by Jen Around the World
- Eton Mess Bar by Art of Natural Living
- Gluten Free Apple Pie Pancakes by Frugal & Fit
- Pecan Caramel Mocha Cake with Cherries by Hezzi-D’s Books and Cooks
- Strawberry Lemon Petit Fours by Family Around the Table
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