Lemon Berry Olive Oil Tiramisu

Name: Lemon Berry Olive Oil Tiramisu
Prep time: 20 min
Total time: 20 min
Yield: 8

Member Exclusive

20 MINPrep Time

8 to 10Servings

by Giadzy

Member Exclusive

Photo Credit: Elizabeth Newman

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A bright, summery twist on classic tiramisu that needs to be tried. Instead of espresso and chocolate, layers of mascarpone cream, juicy olive oil-macerated berries, and lemony-soaked ladyfingers come together in a dessert that's light, fresh, and perfect for warm-weather entertaining.

You don’t necessarily notice right away that this is a dessert with olive oil; rather, it ties everything together and offers a peppery slightly savory quality that balances each bite. A drizzle on each slice is incredibly chic and brings out even more nuanced flavor.

P.S. you can omit the limoncello and substitute with a bit more lemon juice!

Lemon Berry Olive Oil Tiramisu

Rated 5.0 stars by 1 users

Prep Time

20 minutes

Ingredients

For the berries:

1 pound strawberries, hulled and diced
1 cup raspberries
1/4 cup sugar
¼ cup Coratina olive oil

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Zest of 1 lemon

For the mascarpone cream:

2 cups (1 pint) heavy whipping cream
1 teaspoon vanilla extract
6 tablespoons sugar
16 ounces mascarpone cheese (2 standard 8-ounce containers), at room temperature
¼ teaspoon salt

For assembly:

1/4 cup limoncello
1/4 cup fresh lemon juice (from 1 large or 2 medium lemons)
2 tablespoons olive oil
24 packaged ladyfingers

Instructions

In a medium bowl, combine the strawberries, raspberries, sugar, lemon zest and olive oil. Toss well and let sit for 20 to 30 minutes, stirring occasionally, until the berries release their juices.
Next, make the mascarpone mixture. In a large bowl, whip the cream with the vanilla and 6 tablespoons sugar until soft peaks form. Be careful not to overwhip - you want it billowy, not stiff. In a separate large bowl, beat the mascarpone and salt slightly until smooth. Gently fold in the whipped cream in 3 batches until fully incorporated. The mixture should be smooth and airy.
In a shallow dish, mix to combine the limoncello, lemon juice and olive oil.
Quickly dip each ladyfinger into the lemon mixture, allowing any excess liquid to drip off. Arrange the soaked ladyfingers in an even layer in the bottom of a 9-by-9-inch baking dish, or similarly sized baking dish.
Spread half of the mascarpone mixture over the ladyfingers. Spoon half of the berries and their juices evenly over the cream.
Arrange another layer of soaked ladyfingers over the berries. Top with the remaining mascarpone mixture, followed by the remaining berries.
Refrigerate for at least 4 hours, or overnight.
Serve with a light drizzle of Coratina olive oil if desired.