Mixed Berry Tiramisu
1 pkg. Tait's coconut cookies (gluten free)
1/4 cup rum (or 2 tbsp. strawberry jam and 2 tbsp. water combined for non-alcoholic version)
1 250g container mascarpone cheese
1/4 cup whipping cream
1/4 cup sugar
1 tsp. vanilla
4 cups mixed berries (any combination you like)
1 tbsp. sugar
fresh mint for garnish
Choose a shallow sided dish. Dip cookie quickly into rum, or strawberry mixture, place on the bottom of serving dish. Repeat placing cookies as close together as possible until the bottom of the dish is covered. You may have to break a few cookies to fit in the edges of your dish.
Place mascarpone, whipping cream, sugar and vanilla in a food processor or mixing bowl and whip until thickened. Spread over cookie layer, cover and refrigerate until cold, or up to 2 days if making ahead.
About 15 min. before serving combine berries in a bowl, stir in 1 tbsp sugar, let sit 15 minutes. Spoon over top of mascarpone layer, garnish with fresh mint. Serve.
This is a light tasting dessert that highlights the fresh berry flavours, not too sweet!