Berry Tiramisu Recipe

ByAiden Wells
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Introduction

Berry Tiramisu is a fresh and fruity twist on the classic Italian dessert. Layers of juicy berries, delicate ladyfingers soaked in berry juice, and rich mascarpone cream come together for a light, elegant treat perfect for any occasion.

A square layered dessert sits on a white plate with red sprinkles scattered around its base. The bottom layer is a light sponge cake soaked with a pale pink liquid and mixed with small pieces of red berries. Above this is a thick layer of creamy pale yellow custard with visible chunks of red strawberries and a few dark blueberries embedded inside. The next layer repeats the light sponge cake with more berries inside, topped again with a thick custard layer. The surface is dusted with fine red powder. On top of the dessert is a swirl of white whipped cream crowned with a fresh half strawberry with green leaves. The plate rests on a folded blue cloth against a white marbled background, and in the blurred background, more servings of the dessert are visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 1/2 pounds fresh strawberries, washed, hulled and chopped
  • 12 ounces fresh blueberries, washed and dried
  • 12 ounces raspberries, washed and dried
  • 3/4 cup (155g) sugar
  • 4 tablespoons (60ml) amaretto liqueur, optional
  • 3/4 to 1 cup (180-240ml) water
  • 6 large egg yolks
  • 1 cup (207g) sugar
  • 1 1/4 cups (285g) mascarpone cheese
  • 1 3/4 cups (420ml) heavy whipping cream, cold
  • 1 (17.5 ounce) package ladyfingers
  • Freeze dried berries, optional
  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Step 1: Combine the strawberries, blueberries, raspberries, and 3/4 cup sugar in a large bowl. Gently toss to coat the fruit with sugar, then cover and refrigerate for 2 to 3 hours to let the berries release their juices.
  2. Step 2: Drain the juices from the fruit into a measuring cup. You should have at least 1 cup of juice; if not, let the fruit sit longer to release more.
  3. Step 3: Add the amaretto to the juice if using. Then add water until you have 2 cups total liquid. If no amaretto is added, use water to reach 2 cups.
  4. Step 4: In a double boiler or metal bowl over simmering water, whisk together the egg yolks and 1 cup sugar. Cook and whisk vigorously for about 5 minutes until the mixture thickens, grows in volume, turns pale yellow, and reaches 160°F.
  5. Step 5: Set the egg mixture aside to cool to slightly warmer than room temperature while preparing the whipped cream.
  6. Step 6: Whip 1 3/4 cups cold heavy cream on high speed until stiff peaks form.
  7. Step 7: When the egg mixture is cooled, gently fold in the mascarpone cheese until combined.
  8. Step 8: Fold the whipped cream into the mascarpone and egg mixture in two parts until smooth. Set aside.
  9. Step 9: Dip each ladyfinger into the berry juice mixture for about 3 seconds and arrange in rows to fill the bottom of a 9×13-inch pan.
  10. Step 10: Evenly spread half of the mixed berries over the ladyfingers, then spread half of the mascarpone filling over the berries.
  11. Step 11: Repeat with another layer of dipped ladyfingers, remaining berries, and top with the remaining mascarpone filling. Refrigerate for at least 3 to 4 hours, or overnight, to set.
  12. Step 12: If using, grind freeze-dried berries into a powder and immediately sprinkle over the tiramisu surface for decoration.
  13. Step 13: Whip 1 1/4 cups heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Use this whipped cream to decorate the tiramisu as desired.
  14. Step 14: Serve chilled. Store leftovers well covered in the refrigerator.

Tips & Variations

  • Use amaretto sparingly or omit it to make the dessert alcohol-free while keeping the berry juice flavorful.
  • Add other berries like blackberries or cherries for extra variety.
  • For a faster prep, you can soak ladyfingers briefly in store-bought berry syrup mixed with water.
  • Make sure your whipping cream is very cold for best whipping results.
  • Decorate with fresh mint leaves for a refreshing contrast and pretty presentation.

Storage

Store the berry tiramisu covered in the refrigerator for up to 2 days. It’s best eaten within 24 to 48 hours, as the ladyfingers will start to become soggy and the texture less pleasant. Reheat is not recommended; serve chilled for the best flavor and texture.

How to Serve

The image shows a square piece of layered cake on a white plate with a fork beside it. The cake has three main layers of light-colored sponge, with creamy yellow filling and mixed berries like blueberries and strawberries between each layer. The top layer is covered with a dusting of dark red powder, topped with a swirl of white whipped cream and a halved fresh strawberry placed on top. The plate sits on a blue cloth napkin, with scattered fresh raspberries, strawberries, and blueberries around it, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tiramisu without raw egg yolks?

Yes, you can use pasteurized egg yolks or an eggless custard alternative to avoid raw eggs. Alternatively, use a cooked custard base by heating the yolks carefully as in the recipe.

What if I don’t have freeze-dried berries for decoration?

Fresh berries or finely chopped nuts also work well for decoration. You can also dust with cocoa powder or powdered sugar for a simple finish.

Print
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Berry Tiramisu Recipe

★★★★★

4.8 from 107 reviews
  • Author: Aiden
  • Total Time: 5 hours (including chilling time, best refrigerated overnight)
  • Yield: 8–10 servings 1x
Print Recipe

Description

This Berry Tiramisu recipe is a delightful twist on the classic Italian dessert, featuring layers of fresh strawberries, blueberries, and raspberries soaked in a sweet berry juice and amaretto mixture. It is combined with a smooth mascarpone cream made with egg yolks, sugar, and whipped cream, then layered with ladyfingers and chilled to perfection. Topped with fresh whipped cream and optional freeze-dried berry powder, this dessert is refreshing, elegant, and perfect for berry lovers looking for a fruity, creamy treat.

Ingredients

Scale

Berries and Juice Mixture

  • 1 1/2 pounds fresh strawberries, washed, hulled and chopped
  • 12 ounces fresh blueberries, washed and dried
  • 12 ounces raspberries, washed and dried
  • 3/4 cup (155g) sugar
  • 4 tablespoons (60ml) amaretto liqueur, optional
  • 3/4 to 1 cup (180-240ml) water

Mascarpone Cream

  • 6 large egg yolks
  • 1 cup (207g) sugar
  • 1 1/4 cups (285g) mascarpone cheese
  • 1 3/4 cups (420ml) heavy whipping cream, cold

Assembly

  • 1 (17.5 ounce) package ladyfingers

Whipped Cream Topping

  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 1 teaspoon vanilla extract

Optional

  • Freeze dried berries, for garnish

Instructions

  1. Make Berries and Juice Mixture: In a large bowl, combine the strawberries, blueberries, raspberries, and 3/4 cup sugar. Gently toss until the berries are well coated in sugar. Cover and refrigerate for 2-3 hours to allow the berries to release their juices.
  2. Collect Juice: After chilling, drain the juices from the fruits into a measuring cup. You should get at least 1 cup of juice; if not, let the berries sit longer to release more juice.
  3. Add Flavor and Dilute: Stir in the 4 tablespoons amaretto liqueur if using, then add water to make a total of 2 cups of liquid. If no amaretto is used, just add water accordingly.
  4. Make Mascarpone Cream: Prepare a double boiler or a metal bowl over simmering water. Whisk the 6 egg yolks with 1 cup sugar until combined. Heat and whisk vigorously for about 5 minutes until the mixture thickens, doubles in volume, turns pale yellow, and reaches 160°F, with some graininess acceptable.
  5. Cool Egg Mixture: Set the thickened egg yolk mixture aside to cool to slightly above room temperature to prevent melting the mascarpone or deflating the whipped cream later.
  6. Whip Cream for Filling: While eggs cool, whip 1 3/4 cups cold heavy cream in a large mixer bowl on high speed until stiff peaks form.
  7. Combine Cheese and Egg Mixture: Add the mascarpone cheese to the cooled egg mixture and gently fold together until smooth and well combined.
  8. Fold Whipped Cream into Mascarpone: Gently fold the whipped cream into the mascarpone and egg mixture in two additions until fully incorporated. Set aside.
  9. Assemble Ladyfinger Layer: Quickly dip each ladyfinger into the berry juice mixture for about 3 seconds and lay them in rows (about 8 across, 3 rows) in the bottom of a 9×13 inch pan.
  10. Add Berry and Cream Layers: Spread half the mixed berries evenly over the ladyfingers, then spread half the mascarpone cream over the berries, allowing them to incorporate into the filling.
  11. Repeat Layers: Repeat the ladyfinger dipping and layering with remaining berries and mascarpone cream to complete the tiramisu.
  12. Chill: Cover and refrigerate the assembled tiramisu for at least 3-4 hours or preferably overnight to set and develop flavors.
  13. Prepare Berry Powder (Optional): If using freeze-dried berries, pulse them in a food processor into a fine powder and immediately sprinkle over the top to avoid clumping.
  14. Make Whipped Cream Topping: Whip 1 1/4 cups cold heavy whipping cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Decorate or spread over the tiramisu as desired.
  15. Serve and Store: Serve chilled. Store leftovers covered in the refrigerator and consume within 24-48 hours for best texture as it may become mushy over time.

Notes

  • Use cold heavy whipping cream for best whipping results.
  • Be careful not to over-dip ladyfingers in the berry juice; 3 seconds is ideal to avoid sogginess.
  • Cook egg yolk mixture to 160°F to ensure food safety.
  • Mascarpone should be folded gently to keep mixture light and airy.
  • Freeze-dried berry powder adds a nice tart flavor and decorative touch.
  • Best eaten within two days to maintain texture and freshness.
  • Prep Time: 20 minutes (plus 2-3 hours chilling time for berries and at least 3-4 hours chilling after assembly)
  • Cook Time: 5 minutes (for double boiler egg yolk cooking)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian

Keywords: Berry Tiramisu, Tiramisu recipe, berry dessert, mascarpone dessert, no-bake tiramisu, Italian dessert, fresh berries

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