Tiramisù is a pudding, not a cake! It should be eaten with a spoon as it is soft and whipped. Loving Tiramisù as she does, Lisa has made various versions. You can learn how to make Lisa’s Limoncello Tiramisù on the Lisa’s Italian Kitchen Facebook page and her Classic Tiramisù here. This recipe for Tiramisù includes mixed berries, which are prevalent in Campania (the Italian region where Naples is located)! It’s so easy to make- the younger cooks in your family can help assemble this luscious dessert.

Watch Lisa make this recipe on the Lisa’s Italian Kitchen YouTube channel, and buy This is Sunday Dinner for more regional Italian recipes and menus!

Lisa’s Tiramisù with Frutta di Bosco Ingredients:

16 ounces mascarpone cheese (approximately 2 cups)

6 tablespoons sugar

3 tablespoons pure vanilla extract

3 eggs, separated

3/4 cup créme de cassis liqueur or berry ice wine, excellent quality

24 savoiardi (ladyfinger cookies, imported from Italy)

1 pint raspberries

1 pint blackberries

Lisa’s Tiramisù with Frutta di Bosco Directions:

With a hand mixer, beat the mascarpone, sugar, vanilla, and egg yolks in a bowl.

In a separate, medium-size bowl, beat the egg whites until stiff. Fold the egg whites into the mascarpone mixture very gently, until they are evenly incorporated.

Coat the bottom of a medium-size serving bowl or trifle bowl with 4 tablespoons of the mascarpone mixture.

In a shallow dish, such as a pie plate, pour the crème de cassis. Dip the lady fingers, one by one, into the crème de cassis until they are saturated, but do not fall apart. Place them on top of the mascarpone mixture. Top the ladyfingers with 4 more tablespoons of the mascarpone mixture. Scatter the raspberries and blackberries on top. Repeat with another layer of ladyfingers, then the mascarpone mixture, and then the fresh berries, filling the bowl to the top. Finish the tiramisù with a layer of the mascarpone mixture and the rest of the berries on top. Serve.