Berry Tiramisu

By Chocolats Favoris

Discover the #ChocoFav twist on this classic Italian dessert


  • 1 container of mascarpone cheese (475 g)
  • 5 egg yolks
  • ¾ cup sugar
  • 1½ cup 35% cream
  • 1 cup Dreamy White or Dulce de leche Chocolate Drops
  • 1 tsp. vanilla extract
  • ½ cup espresso coffee
  • ¼ coffee liqueur (Baileys
  • 1½ cup diced strawberries (brunoise method) (approximately 3 oz. in a small container)
  • 2 cup fresh raspberries (2 containers)
  • ¼ cup Chocolats Favoris cocoa powder
  • 24 finger biscuits (Ladyfingers)


  • Dice the strawberries and mix in a bowl with raspberries.
  • Whip the cream with ¾ of the sugar and put in the refrigerator. 
  • Melt the chocolate drops and set aside at room temperature.
  • Mix the coffee and liqueur in a deep dish and set aside.
  • Heat the water in a pot to make a double boiler (bain marie). 
  • Whisk the yolks with ¼ of the sugar and then heat using the bain marie. It should be only slightly warmer than 37°C (body temperature) to the touch.
  • Whisk the yolk and sugar mixture for about 5 minutes (until the mixture whitens).
  • Pour the melted chocolate into the yolk mixture and blend well. Add the whipped cream and mascarpone cheese by alternating one ingredient and then the other (a two-step process). 
  • Start assembling the tiramisu.
  • Soak the finger biscuits (which have been cut in two) in the coffee and liqueur mixture, one by one, for approximately 3 seconds before placing them at the bottom of each glass.
  • Add the mascarpone mixture, cocoa powder and about 1 ½ tbsp. of the fruit mixture. Repeat. 
  • Refrigerate the tiramisu for 12 hours.
  • Before serving, sprinkle with cocoa powder.