Mixed-Berry Tiramisù with Lime Curd

This luxurious treat is somewhere between a trifle, a tiramisù, and a summer pudding. The lime gives it a wonderful brightness.
12 SERVINGS

June 2009

INGREDIENTS

BERRIES

  • 3 cups fresh blueberries (17 ounces)
  • 1 cup fresh raspberries (4 1/2 to 5 ounces)
  • 1 cup fresh blackberries (5 to 6 ounces)
  • 1 cup powdered sugar
  • 1/2 cup water
  • 3 tablespoons fresh lime juice
  • 1 cup thinly sliced fresh strawberries

SYRUP AND LADYFINGER LAYER

  • 1/3 cup water
  • 1/3 cup sugar
  • 3 1 1/2-inch-long strips lime peel (green part only; shaved with vegetable peeler)
  • 1 7-ounce package crisp ladyfingers (savoiardi, Boudoirs, or Champagne biscuits; do not use soft ladyfingers)*

MASCARPONE TOPPING

  • 2 1/2 8-ounce containers mascarpone cheese
  • 1/2 cup chilled heavy whipping cream
  • Lime Curd

PREPARATION

BERRIES

  • Combine blueberries, raspberries, blackberries, powdered sugar, and 1/2 cup water in large saucepan. Bring to simmer, stirring until sugar dissolves. Reduce heat to medium and simmer until berries are soft but still intact, stirring occasionally, about 8 minutes. Transfer mixture to large bowl; stir in lime juice. Cool to room temperature. Stir strawberries into berry mixture. Chill until cold, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.

SYRUP AND LADYFINGER LAYER

  • Combine 1/3 cup water, 1/3 cup sugar, and lime peel strips in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Pour syrup into bowl. Cool to room temperature; discard lime peel.
  • Using pastry brush, brush ladyfingers on both sides with syrup. Arrange in single layer in 13x9x2-inch glass baking dish, cutting to fit and covering bottom of dish completely. Pour chilled berry mixture over.

MASCARPONE TOPPING

  • Combine mascarpone and cream in large bowl. Using electric mixer, beat until smooth and slightly thickened (do not overbeat or mixture may curdle). Add Lime Curd; beat just until blended. Drop mascarpone topping by large spoonfuls over berry mixture. Spread evenly, covering berries completely. Cover and chill at least 8 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.
  • Spoon tiramisù into bowls and serve.

Lime Curd

Luscious lime curd is a great topping for cookies, cakes, or fresh fruit. The curd needs to chill overnight, so prepare it one day ahead.
MAKES ABOUT 1 1/3 CUPS
June 2009

INGREDIENTS

  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup sugar
  • 1/2 cup fresh lime juice
  • 1 tablespoon finely grated lime peel
  • Pinch of salt
  • 5 large egg yolks

PREPARATION

  • Place fine strainer over medium glass bowl. Melt butter in heavy medium saucepan over medium-low heat. Remove from heat. Add sugar, lime juice, lime peel, and salt; whisk to blend. Add yolks and whisk until smooth. Return saucepan to medium heat and whisk constantly until curd thickens slightly and leaves path on back of spoon when finger is drawn across and instant-read thermometer inserted into curd registers 165°F (do not boil), 10 to 12 minutes (mixture will not be as thick as traditional curd but will resemble slightly thickened sauce). Pour curd into prepared strainer; discard solids in strainer. Place plastic wrap directly onto surface of curd and chill overnight. DO AHEAD Can be made 1 week ahead. Cover and keep chilled.