Berry Chantilly Tiramisu

Step 1

Place 10 to 16 ounces frozen strawberries in a fine-mesh strainer set over a medium bowl until thawed. Press on the solids with a flexible spatula to press out as much juice as possible (about 3/4 cup). Juice 1 medium lemon directly into the bowl (about 2 tablespoons). Add 1/2 cup simple syrup and 2 tablespoons amaretto, and stir to combine. Scrape the strawberry solids into a second medium bowl and reserve for assembly.

Step 2

Place 1 1/2 cups powdered sugar and 8 ounces cream cold cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the paddle attachment on low speed until combined and smooth, about 30 seconds. With the mixer on low speed, add 8 ounces cold mascarpone cheese and beat until smooth, about 1 minute.

Step 3

With the mixer still on low speed, slowly pour in 1 3/4 cups cold heavy cream and beat until just smooth, about 40 seconds. Add 1 teaspoon vanilla bean paste or extract, 1/2 teaspoon almond extract, and 1/8 teaspoon kosher salt.

Step 4

Replace the paddle attachment with the whisk attachment. Start the mixer again on low speed and gradually increase to medium-high. Beat until stiff peaks form with a consistency like thick mousse, 2 to 3 minutes.

Step 5

Halve 1 cup fresh blackberries lengthwise. Place the blackberries, 2 cups fresh blueberries, and 1 cup fresh raspberries into the reserved bowl of strawberries. Toss until the strawberries are evenly dispersed.

Step 6

Working with 1 ladyfinger at a time, quickly dip completely in the strawberry syrup and place in a 9x13-inch baking dish. Repeat, nestling them tightly together, until the bottom of the baking dish is covered in a single layer, about 20 ladyfingers.

Step 7

Transfer half of the chantilly cream (about 3 cups) over the ladyfingers and spread into an even layer. Top with the mixed berries and spread into an even layer. Repeat with a second layer of soaked ladyfingers. Top with the remaining chantilly cream and smooth the top with an offset spatula. Cover and refrigerate for at least 12 or up to 24 hours so the ladyfingers can soften and the cream mixture can firm up.

Step 8

Right before serving, place 1/4 cup freeze-dried powdered strawberries, blueberries, or raspberries, (or a combination) in a fine-mesh strainer and dust over the tiramisu until completely covered. Use a big serving spoon to scoop, or use a knife to cut into squares to serve.