Blackberry Tiramisu

I love a classic tiramisu, though to date I can only abide the ones I make myself. (I had the opportunity to have tiramisu in Rome, way back in 1998, and it ruined all stateside versions of the dessert for me.) I have seen simplified, egg free versions of tiramisu in various flavors, but I wanted to create the traditional zabaglione based filling in a blackberry version. Marionberries would be fantastic as well since they have more flavor than regular blackberries. Raspberries would be wonderful too.

Any leftover syrup would be delicious over pancakes! (I had a generous half cup leftover.) This is a great make ahead dessert. The syrup can be made a couple days in advance and the dessert itself can be made 24-48 hours ahead.

The whole family raved about this version of tiramisu; it's a great combination of tart blackberry and subtle sweetness.

Blackberry Tiramisu
9 generous servings

Blackberry Syrup:
4 cups blackberries, fresh or frozen
½ cup water
2 tbsp Chambord or blackberry liqueur
½ cup sugar
2 tbsp lemon juice

Filling:
3 egg yolks
⅓ cup sugar
2-3 tbsp Chambord or cream sherry
¼ - ⅓ cup blackberry syrup (above)
1 cup heavy cream
2 cups mascarpone cheese, room temperature

7 oz. (200g) pkg. Italian ladyfingers or Savoiardi biscuits (20-24 biscuits, I used 23)
Powdered freeze dried blackberries, raspberries or other pink fruit (I used pink pitaya powder)

Make the syrup:
Place blackberries, water and liqueur in a medium saucepan over medium-high heat. Crush the berries with a potato masher or a fork. Bring the mixture to a simmer, then lower heat to medium-low and simmer for about 2 minutes until berries are broken down.

Turn off the heat and pour berries and liquid into a fine-mesh strainer set over a wide glass measuring cup. Using the back of a spoon or silicone scraper, press on the berries to squeeze out as much juice as possible. Process in batches if necessary. Discard the seeds.

Return the strained juice to the pan, then add the sugar and lemon juice. Bring to a boil and then reduce heat and simmer for about 4-5 minutes until mixture reduces slightly. Remove from heat and chill in refrigerator to cool completely. (There should be around 2 scant cups of syrup.)

Make the filling:
Mix together the yolks, sugar, and Chambord or sherry in a medium heatproof bowl and set over a bain marie/double boiler. (Place the bowl over a pot of simmering water on a low heat, baking sure the bowl does not touch the water.) Whisk constantly using a whisk or hand mixer until the mixture doubles in volume, becomes hot to the touch, and has a thick, foamy consistency, around 5-7 minutes. Alternately, the mixture may be stirred like a custard just until it reaches ~170ºF, then whipped with a hand or stand mixer until doubled and thick and foamy. Both methods work and the difference in volume is negligible. I find the second method easier than mixing over the hot water. Remove from heat and set aside to cool slightly, around 15 minutes.

Once the egg mixture has cooled, add the mascarpone and whisk to combine. Whisk in the ¼-⅓ cup blackberry syrup to combine. Whip the cream until stiff peaks form, then gently fold into the filling to combine. Filling will have a pale to light lavender color depending on how much syrup is added.

Assembly:
Place remaining syrup in a shallow dish and dip each ladyfinger into the syrup and line them in one layer in the bottom of an 8-inch square baking dish. The last few may need to be broken to size to fit. Scoop half the filling over the ladyfingers and smooth the top with an offset spatula or the back of a large spoon or scraper.

Repeat the layers with the remaining ladyfingers and filling. (I had one ladyfinger leftover.) If desired, pipe the second layer of filling over the top in a decorative pattern with a large round tip. Cover with plastic wrap, or an overturned disposable pan if the filling is sticking up too far and would be marred by the plastic. (I taped my pan to the top of my dish.)