Mixed Berry Tiramisu

Instructions

• Step 1

  In a large heatproof bowl, combine egg yolks, sugar, St. Germain and salt. Using a handheld electric mixer, beat on high speed until well mixed. Set bowl over a pan of barely simmering water. Beat on high speed until the mixture is thick and hot to touch, about 8 minutes.

• Step 2

  Remove from heat. Let the mixture cool completely. Stir occasionally.

• Step 3

  In a separate bowl, beat mascarpone cheese and heavy cream on medium speed until smooth in a standing mixer fitted with a whisk attachment. Increase speed to high, and continue beating until stiff peaks form.

• Step 4

  Fold the whipped mascarpone mixture into the cooled egg mixture a third at a time until combined and smooth.

• Step 5

  Prepare the lemon juice mixture – combine lemon juice, sugar, and St. Germain in a bowl.

• Step 6

  To assemble, dip ladyfingers, one at a time, into the lemon juice mixture and arrange in a single layer on the bottom of a 8×8-inch pan. Spread half of the mascarpone filling over the ladyfingers. Top blueberries and chopped strawberries and then dust freeze dried strawberries. Dollop half of your berry jam.

• Step 7

  Repeat the process – dip your ladyfingers, spread the remainder of your cream on top and dust with more freeze dried strawberries.

• Step 8

  Refrigerate for at least 4 hours or overnight.