[an error occurred while processing this directive] Best Berry Tiramisu - Steven and Chris
Best Berry Tiramisu

Best Berry Tiramisu


This dessert is done well all over Italy. Kylie Flavell's personal recipe is a little departure from the classic because she likes to add a layer of berries, which cuts through the richness of the mascarpone. She also likes to use grated dark hazelnut chocolate instead of cocoa powder as it adds another element of texture and is slightly less bitter. If you're throwing a dinner party, she suggests elegant individual portions in wine glasses. This is the ultimate pre-discoteca dessert to charge your dinner party with sugar, chocolate and caffeine to ensure you're dancing tutta la notte! Don't serve your tiramisu without chilling or you won't have people groaning in delight.

Best Berry Tiramisu

Follow along with Kylie's Italian adventures on her hit show When Patrick Met Kylie.


2 cups (500 g ) mascarpone
4 eggs, very fresh, organic if possible
3/4 cup (150 g) sugar
1 tbsp vanilla extract
1 tbsp cinnamon (or to taste)
1 block hazelnut dark chocolate
1 package ladyfinger biscuits (Savoiardi)
1 bag frozen mixed berries, thawed and drained well
3 cups strong espresso, room temperature


1. Separate eggs and whisk the whites until they form stiff peaks.

2. In a seperate bowl beat the sugar and egg yolks. Add cinnamon and vanilla.

3. Gently combine the three wet mixtures: mascarpone, egg yolk batter and egg whites. You don't want to lose the light fluffiness of all the air you've beaten into the whites but at the same time this mixture will not be cooked so it needs to be well combined.

4. Crush up a handful of biscuits or sponge in a shallow dish of coffee, squeezing out any excess liquid (you don't want it absorbing too much otherwise your layers won't be clean and distinct) before creating your first layer in the wine glass.

5. Add a layer of your now combined mascarpone mixture and top with grated chocolate. Carefully add a layer of berries well drained with no liquid.

6. Repeat the layers until you run out of room in your glass then… VERY IMPORTANT… put your finished glasses in the fridge to set and cool for at least 4 hours. Trust me, the difference between a sloppy tiramisu' just-made and a beautifully set and chilled dessert is not to be underestimated. The sexy flavours of cinnamon, coffee, vanilla and chocolate all fuse into one another and the mascarpone and biscuits have time to take on this sweet heady mix. So do this either the day before or the morning of your dinner party for best compliment-inducing results.

Serving Size: Serves 6-8


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