Add loads of fresh fruit to tiramisu for a crowd-pleasing and special dessert.
You’ll have some leftover berry simple syrup, but don’t toss it!
Put it in a jelly or mason jar, and pop it in the refrigerator.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Make It Yours
This recipe is easy to customize with your favorite berries.
)packages dry ladyfingers
2(8 oz.)
Add 4 1/2 cups of berries and fruit liqueur.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Simmer over medium-low heat for 10 minutes.
Remove from heat and pour through a fine mesh strainer set over a large bowl.
Reserve liquid and berries separately.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add remaining 3/4 cup sugar and vanilla extract, and whip until soft peaks form.
Add mascarpone and whip until stiff.
Top with the reserved strained berries and spread into an even layer.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Spread half of the mascarpone mixture over top of cooked berries.
Repeat ladyfinger soak and layer.
Top with fresh berries.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Finish with the remaining mascarpone mixture.
Cover and chill for at least 8 hours or overnight.
Shortly before serving, garnish with remaining 1 cup berries.

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox