Mixed Berry Tiramisu
This Mixed Berry Tiramisu is perfect for spring and summertime! Loaded with fresh, bright berries and a secret ingredient... Twinkies! If you'd prefer, substituting the Twinkies for ladyfingers is okay, too, but the Twinkies add a wonderful fluffiness and great texture to the tiramisu.
- 1 (10-count box) Twinkies split in half lengthwise (if you prefer, you may use ladyfingers. I believe you'd need about 20, as ladyfingers are thinner than Twinkies are)
- 4 Tbsp Chambord or another raspberry liqueur
- 1½ cups heavy whipping cream
- 1 cup powdered sugar divided
- 8 ounces (One 8-ounce pkg) cream cheese at room temperature
- 1 tsp vanilla extract
- 1/2 cup raspberry jam/preserves I used seedless
- 4 cups assorted chopped berries I used diced strawberries, halved blackberries, raspberries, and blueberries
Line an 8x8" or 9x9" square baking pan with foil, extending the sides of the foil over the edges of the pan. Mist the foil lightly with cooking spray. Lay out 10 Twinkie halves (cream side up) onto the bottom of the pan. Drizzle evenly with 2 Tbsp of the raspberry liqueur. Set aside briefly.
In the bowl of a stand mixer, whip the heavy cream and 1/2 cup of the powdered sugar together on high speed until stiff peaks form, about 5-7 minutes. While the heavy cream whips, beat the cream cheese, remaining powdered sugar and vanilla extract with an electric mixer in a medium bowl. Fold in the raspberry preserves and the whipped cream until combined and smooth.
Spread half of the whipped cream mixture over the Twinkie layer; top with 2 cups of assorted chopped berries. Top with the remaining Twinkie halves, cream side up, and drizzle them with the remaining raspberry liqueur. Top with the remaining whipped cream mixture, smoothing it out evenly, followed by the remaining 2 cups of assorted chopped berries.
Cover and refrigerate for at least 4 hours or until set and flavors have combined. Keep covered in the fridge up to 2 days.