Labor Day marks the unofficial end of summer, and no one wants to be stuck inside with the oven on as we savor the last days of the season. But that doesn’t mean we still can’t enjoy a homemade sweet treat.
Rossella Rago, author and host of the popular online show Cooking with Nonna, came up with a no-bake layered dessert that incorporates summer flavors into traditional tiramisu’. Her Cherry Berry version of the classic dessert is light, refreshing, and a little boozy—the ladyfingers are dipped in sweet, sparkling Moscato wine rather than espresso. Decorate with strawberries and blueberries in an American flag pattern for a fruity, festive sweet ending to your Labor Day holiday.
Cherry Berry Tiramisù with Moscato Recipe by Rossella Rago
Serves 8
Ingredients:
2 cups fresh strawberries washed, trimmed and cut into 1/4 inch dices
2 cups fresh cherries washed, trimmed and cut into 1/4 inch dices
2 pounds mascarpone cheese
1/2 cup heavy cream
1/2 cup confectioner's sugar
2 packets Italian vanilla powder (Vanillina) or 2 teaspoons vanilla extract
750 ml Moscato wine
50 ladyfinger cookies
Optional: fresh strawberries and blueberries for decorating
Method:
In a mixing bowl, combine the strawberries and cherries together. If the berries are tart, toss them with a few tablespoons of granulated sugar.
In another large mixing bowl, combine the mascarpone, heavy cream, and vanilla. Whisk together until smooth. Fold in the berries until fully incorporated. Set aside.
Pour the Moscato into a shallow dish and begin dipping the ladyfinger cookies one at a time, making sure they are completely moistened by turning them over at least once in the wine.
Arrange a single layer of cookies in a 9x13 inch pan. Spread half the mascarpone mixture over the cookies and repeat another layer of moistened ladyfingers. Spread the rest of the mascarpone mixture over the top.
Decorate with fresh berries of your choice and refrigerate for at least 6 hours or overnight.
The cake can be kept refrigerated for up to 2 days.