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Berry Tiramisu Recipe

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★★★★★

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.

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

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

Find it online: https://messykitchenmagic.com/berry-tiramisu-recipe/