Blackberry Tiramisu


I want Christmas to come sooner. I want to feel the comfort and calm it brings to me. Lately, I have been so caught up in so many things that I feel I spinning faster and faster and I need to stop. I need something to bring me up. What could be better than a tiramisu for this…..a fruity tiramisu to be more precise.
I started to make a coffee cake with blackberries, but as I went on with it I knew it needed or I needed something more, something to kick me off.


For the cake

adapted slightly from Deb
1/2 vanilla bean, split lengthwise or vanilla extract
1-2 tsp rum
225 g sugar divided
200 grams blackberries (frozen or fresh)
280 grams flour
2 teaspoons baking powder
3/4 teaspoon salt
112 grams butter, softened
2 large eggs
120 ml milk (the original recipe calls for whole, but I used skim and it worked just fine)

Preheat oven to 180 C. Butter the bottom and sides of a 24 cm pan and line the bottom only with parchment paper.

In a food processor pulse blackberries, rum, 75 grams of sugar and some seeds scraped from the vanilla bean. Chop them – do not puree.

Whisk together the flour, baking powder, and salt.

Cream together the butter, the rest of the sugar (150g) and the rest of the vanilla seeds at medium-high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Scrape down side and bottom of bowl.
Reduce speed to low and mix in flour mixture and milk alternately in batches, beginning and ending with flour, until just combined.

Spread half of batter in pan, then spoon blackberries over it, leaving a border around edge (1- 1.5 cm). Spoon small bits of the remaining batter over the top of the cranberries and smooth them with as gentle of a hand as possible.

Bake until a wooden pick inserted into cake (not into filling) comes out clean and side begins to pull away from pan, 45 to 50 minutes. Cool in pan 30 minutes, then remove from pan and cool completely.


For the syrup

150 ml strong brewed coffee
50 ml Kahlua or any other coffee liqueur
sugar – to taste

After the cake has cooled completely, pour the syrup over it making sure to distribute it evenly.


For the tiramisu frosting

115 grams mascarpone
35 grams powdered sugar
Kahlua (to taste)
2 tsp espresso powder (or more)
rum to taste
120 ml heavy cream

Beat the mascarpone, liqueur, sugar, rum and espresso until very smooth. Separately whip the cream and then add it to the mascarpone mixture.

Spread or pipe the frosting over the cake. Keep in the refrigerator overnight and serve it near a cup of strong coffee.


One response to “Blackberry Tiramisu

  1. Pingback: Coffee addiction and a new twist on tiramisu « SweetToothFairy Blog

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s