Berry Tiramisu Recipe

Introduction

Berry Tiramisu is a fresh twist on the classic Italian dessert, combining luscious layers of mixed berries with creamy mascarpone and light ladyfingers. This vibrant and elegant treat is perfect for summer gatherings or anytime you crave something fruity and indulgent.

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, cover, and refrigerate for 2-3 hours to release the juices.
2. Step 2: Drain the juices from the fruit into a measuring cup. You should have at least 1 cup of juice. If less, let berries sit longer. Add amaretto if using, then add water to total 2 cups of liquid.
3. Step 3: In a double boiler or metal bowl over simmering water, whisk egg yolks and 1 cup sugar together. Cook and whisk vigorously for about 5 minutes until thick, pale yellow, and 160°F, then cool slightly.
4. Step 4: Whip 1 3/4 cups cold heavy cream in a large bowl to stiff peaks. Gently fold mascarpone into the cooled egg mixture, then fold in whipped cream in two parts until smooth.
5. Step 5: Quickly dip ladyfingers one at a time into berry juice for about 3 seconds each, and line the bottom of a 9×13 pan with three rows of about eight ladyfingers each.
6. Step 6: Spread half the mixed berries evenly over the ladyfingers, then spread half the mascarpone filling on top. Repeat with another ladyfinger layer soaked in juice, followed by remaining berries and mascarpone filling. Chill 3-4 hours or overnight.
7. Step 7: If using, grind freeze-dried berries into powder and sprinkle over the tiramisu. Whip remaining 1 1/4 cups heavy cream with powdered sugar and vanilla to stiff peaks. Decorate the top with whipped cream as desired.
8. Step 8: Serve chilled. Store leftovers well covered in the refrigerator.

Tips & Variations

• For an alcohol-free version, omit the amaretto and add extra water to the berry juice mixture.
• Use fresh, ripe berries for the best flavor and natural sweetness.
• If worried about raw egg yolks, use pasteurized eggs or an egg substitute suitable for custards.
• Freeze-dried berry powder adds a tangy contrast and pretty decoration but can clump if left sitting too long.

Storage

Store the tiramisu covered tightly in the refrigerator for 24-48 hours for best texture and flavor. It can last up to 3 days, but it may become soggy and less appetizing after that. When ready to serve, garnish or refresh the whipped cream topping if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the berry tiramisu ahead of time?

Yes, it’s ideal to prepare the tiramisu a few hours or overnight in advance to allow the flavors to meld and the ladyfingers to soften perfectly.

Can I use frozen berries instead of fresh?

Fresh berries are recommended for best texture, but if using frozen, thaw and drain excess liquid before mixing with sugar to avoid a watery dessert.

Berry Tiramisu Recipe

Print Recipe

★★★★★

4.7 from 139 reviews

This Berry Tiramisu is a fresh, fruity twist on the classic Italian dessert, featuring layers of sugar-coated mixed berries, creamy mascarpone filling, and delicate ladyfingers soaked in a sweet berry and amaretto juice. Chilled and topped with whipped cream and optional freeze-dried berry powder, this dessert is perfect for berry lovers looking for a light yet indulgent treat.

• Author: Maya
• Prep Time: 25 minutes plus 2-3 hours chilling for berries
• Cook Time: 10 minutes for custard preparation
• Total Time: 4 hours 35 minutes (including chilling times)
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Additional Ingredients

• 1 (17.5 ounce) package ladyfingers
• Freeze dried berries, optional
• 1 1/4 cups (300ml) heavy whipping cream, cold (for topping)
• 1/2 cup (58g) powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Make Berries and Juice Mixture: Combine the strawberries, blueberries, raspberries, and 3/4 cup sugar in a large bowl. Toss gently to coat the fruit in sugar, cover and refrigerate for 2-3 hours to allow the berries to release their juices.
2. Collect Juice: Drain the juices from the macerated berries into a measuring cup, aiming to have at least 1 cup of juice. If the amount is less, let the fruit sit longer and check again.
3. Prepare Berry Juice Liquid: Stir in the amaretto liqueur, if using, to the berry juice. Add water to reach a total of 2 cups of liquid. If amaretto is omitted, add water accordingly.
4. Make Mascarpone Cream Base: In a double boiler or bowl over simmering water, whisk together egg yolks and 1 cup sugar. Continue whisking for about 5 minutes until the mixture thickens, doubles in volume, becomes pale yellow, and reaches 160°F. The mixture may be slightly grainy but will smooth out later. Remove and let cool to slightly above room temperature.
5. Whip Cream: While the egg mixture cools, whip 1 3/4 cups cold heavy whipping cream in a large bowl on high speed until stiff peaks form.
6. Combine Mascarpone and Egg Mixture: Gently fold mascarpone cheese into the cooled egg yolk mixture until smooth and combined.
7. Fold in Whipped Cream: Carefully fold the whipped cream into the mascarpone and egg mixture in two additions until fully incorporated. Set this mascarpone filling aside.
8. Assemble the Tiramisu – Layer One: Quickly dip ladyfingers one at a time into the berry juice mixture for about 3 seconds each, then arrange them in three rows (about 8 ladyfingers per row) on the bottom of a 9×13 inch pan.
9. Add First Berry and Cream Layers: Spread half of the mixed berries evenly over the ladyfingers, then top with half of the mascarpone cream layer, blending the berries softly into the cream.
10. Assemble the Tiramisu – Layer Two: Repeat the dipping and layering of ladyfingers soaked in berry juice, followed by the remaining mixed berries, and then cover with the remainder of the mascarpone cream.
11. Chill: Cover and refrigerate the assembled tiramisu for at least 3-4 hours, preferably overnight, allowing flavors to meld and the dessert to set.
12. Prepare Decoration: If using freeze-dried berries, pulse them in a food processor to a powder and immediately sprinkle over the top to avoid clumping.
13. Make Whipped Cream Topping: Whip together 1 1/4 cups cold heavy whipping cream, powdered sugar, and vanilla extract in a large bowl until stiff peaks form.
14. Decorate: Use the whipped cream to decorate the top of the tiramisu either by spreading or piping with a decorative tip, such as Ateco tip 847, to create swirls or borders.
15. Serve and Store: Serve chilled. Store any leftovers tightly covered in the fridge and consume within 24-48 hours for best texture and flavor. After this time, the tiramisu may become too soft and lose its appeal.

Notes

• Use of amaretto is optional but adds a nice almond flavor to the berry juice soak.
• The recipe uses raw egg yolks gently cooked to 160°F to ensure safety; do not skip this step for food safety.
• Chilling overnight enhances the melding of flavors and texture.
• Freeze-dried berry powder adds a beautiful color contrast and intense berry flavor for garnish.
• The tiramisu is best enjoyed within 2 days as the ladyfingers will become increasingly soggy over time.

Keywords: berry tiramisu, mascarpone dessert, berry dessert, no bake tiramisu, berry trifle, Italian dessert, fresh fruit dessert