Tiramisu with summer fruits – serves 3/4

In a mixing bowl, whip the heavy cream and 1/3 cup of powdered sugar until it forms stiff peaks. Set aside.

In another bowl, combine the mascarpone cheese, the remaining 1/3 cup of powdered sugar, and vanilla extract. Mix until smooth and well combined.

Gently fold the whipped cream into the mascarpone mixture until you have a smooth, creamy filling. Set aside.

In a shallow dish, combine the cooled brewed coffee and coffee liqueur (if using).

Quickly dip each ladyfinger into the coffee mixture, making sure not to soak them for too long, as they should remain slightly firm.

Arrange a layer of dipped ladyfingers at the bottom of a serving dish or individual dessert cups.

Spread a portion of the mascarpone cream over the ladyfingers.

Add a layer of mixed berries on top of the mascarpone cream.

Repeat the layers by adding another layer of dipped ladyfingers, mascarpone cream, and berries until you’ve used all the ingredients.

Finish with a layer of mascarpone cream on top.

Cover and refrigerate the Tiramisu with Berries for at least 2-3 hours to allow the flavors to meld and the dessert to set.

Just before serving, dust the top of the Tiramisu with unsweetened cocoa powder using a fine sieve or sifter.

Garnish with fresh mint leaves if desired.