Yes. Berrymisu. Like tiramisu, but at the same time, completely different. What do you do with all these gorgeous berries that keep popping up in the fruit section of your grocery store? You bring them home with you. And then you don’t let them sit in the fridge until they start going bad and throw them in a smoothie in a last minute attempt to save them. You use them right away. And you make something brilliant out of them!
This is a brilliantly bright and fresh mix of blueberries, raspberries and strawberries. Oddly enough, I can’t eat blueberries and raspberries fresh. I don’t like the texture. But even though they’re much smaller than strawberries, they have so much more flavor. So yesterday I found myself in the kitchen with these berries, some cream, and a huge pack of crisp and light ladyfingers. And that’s literally all you need to make this. But in this case, and in the case of most desserts, less is more.
Here’s what you’ll need for a 19×13 in dish.
2 rows of ladyfinger biscuits
3/4 cup blueberries
3/4 cup raspberries
1 cup strawberries, chopped
2 T sugar
2 cups chilled whipping cream
3-4 T icing sugar
Wash the berries and place them in a sauce pan over a medium flame. Don’t mix them too much once they start cooking. It’ll take a few minutes but they’ll eventually start releasing their juices, and that’s when you sprinkle over the 2 T sugar and mix it into the berries, but use a spatula or a small spoon. Once you add the sugar the berries will start wilting into an aromatic stew. The raspberries will be the first to go, then the strawberries will soften. The blueberries are pretty stubborn. They’ll just plump up, but they won’t melt away. Once the berries look like this turn off the stove and let them cool down.
While the berries are cooling down whip the cream with the icing sugar until it forms soft peaks. Then it’s just a matter of spreading the ladyfingers evenly out onto the base of your dish, evenly distributing the berry stew, making sure the juices soak into all the biscuits, then dolloping over the cream. I just made everything in one layer, but you can go all out and use a smaller dish and layer everything twice. I must insist on using a glass dish so all the pretty colors can peak through the sides, and chill this delicious concoction for at least 3 hours before serving, but overnight will do wonders.
You can also use a light vanilla sponge in place of the ladyfingers, and you can mix up the amount of berries as well. I like strawberries so I added more of those, but you can add all or even just one type of berry that you like. Also try the berries before you cook them. If they’re sweet then you can less sugar, or none at all.