Blackberry Tiramisu

Ingredients:

Blackberry Syrup:

4 Cups Frozen Blackberries 

½ Cup Water

¼ C Blackberry Barrel Aged Balsamic

½ C Sugar

Mascarpone Filling:

1 ½ Cups Heavy Cream

16 oz Mascarpone Cheese

¾ Cup Sugar

¾ Cup Blackberry Syrup 

1 tsp Vanilla

½ tsp Vanilla Bean Sea Salt

1 Package Lady Fingers

Directions:

Blackberry Syrup:

1. In a medium saucepan over medium-high heat add the blackberries and water and smash with either a fork, spoon or potato masher. Bring the berries to a simmer, then lower temperature to medium-low and simmer for about 3 minutes. Remove pan from heat and pour berries into a fine-mesh strainer over a glass measuring cup. Press on the berries to squeeze out as much juice as possible. Discard seeds.

2. Return blackberry juices to the pan, add the sugar and blackberry balsamic. Bring to a boil and simmer for about 4-5 minutes until mixture reduces slightly. Remove from heat and let cool, once cooled put in the fridge to chill. 

Filling:

1. In a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl.

2. Rinse the bowl with cold water (must be cold to keep whipping cream stiff) and dry with a paper towel. 

3. Return to the mixer and add the mascarpone cheese, sugar, Vanilla Bean Sea Salt, 3/4 cup of the blackberry syrup, and vanilla. Beat on high until combined. Add about a cup of the whipped cream and continue beating until incorporated. Remove bowl from stand and gently fold in the rest of the whipped cream.

4. One at a time, dip the ladyfingers in the remaining blackberry syrup until soaked but not soggy; arrange in an even layer along the bottom of an 8-inch square dish, lining the ladyfingers up in two straight rows of six. Spread half of the mascarpone filling on top of the ladyfingers. Place another layer of blackberry syrup-soaked ladyfingers on top of the filling.

5. Spread half of the remaining filling on top of the ladyfingers. Transfer remaining filling to a pastry bag fitted with a large round tip and pipe evenly over the tiramisu.

6. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight. Serve with fresh blackberries and a dust of powdered sugar.