Bramble Blackberry Tiramisu Dessert (Printer-Friendly Version)

Silky layers of blackberry mascarpone and syrup-soaked ladyfingers make this a showstopping berry delight.

# Required Ingredients:

→ Blackberry Components

01 - 200 ml blackberry syrup, homemade or quality store-bought
02 - 1 quantity blackberry curd (approximately 250 g), homemade or premium store-bought

→ Cream Layer

03 - 250 g mascarpone cheese, softened to room temperature
04 - 250 ml heavy cream (double cream or whipping cream)
05 - 1 teaspoon vanilla extract
06 - Pinch fine sea salt

→ Assembly

07 - 200 g ladyfingers (Savoiardi sponge fingers)
08 - 30 ml Chambord or other blackberry liqueur (optional, for syrup)

→ Garnish

09 - Fresh blackberries, for topping

# Step-by-Step Instructions:

01 - Ensure blackberry syrup and curd are prepared and fully cooled before beginning assembly.
02 - In a large mixing bowl, whip heavy cream with vanilla extract until stiff peaks form. Take care not to overbeat.
03 - In a separate bowl, combine mascarpone, 150 g blackberry curd and salt. Mix gently until smooth, avoiding overmixing to prevent graininess.
04 - Fold the whipped cream into the mascarpone-blackberry curd mixture until fully incorporated and airy.
05 - Pour blackberry syrup into a shallow bowl. If using, gently stir in Chambord.
06 - Individually dip each ladyfinger into the syrup, ensuring both sides are coated but not saturated. Arrange half in a single layer in a 20 cm square pan.
07 - Spread half the mascarpone-blackberry cream evenly over the ladyfingers, creating a smooth layer.
08 - Dip and arrange the remaining ladyfingers over the cream, forming a second soaked layer.
09 - Spread the remaining cream mixture over the top, smoothing with an offset spatula.
10 - Gently press plastic wrap directly onto the cream to prevent a skin forming. Refrigerate for at least 4 hours, preferably overnight, until fully set.
11 - Immediately before serving, remove the plastic wrap. Spread remaining blackberry curd evenly over the surface and garnish with fresh blackberries.

# Handy Cooking Tips:

01 - Allow all components to cool completely before assembly to avoid liquefying the cream layer.
02 - For best texture, avoid overmixing whipped cream and mascarpone.
03 - Tiramisu can be made in advance and refrigerated up to 4 days; freezing is possible if suitable cookware is used.
04 - Leftover syrup can be repurposed for cocktails or used for additional ladyfinger dipping.

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