Short description
A vibrant twist on classic tiramisu featuring homemade ladyfingers layered with creamy mascarpone whipped cream and berry sauce, finished with fresh strawberries, raspberries, and blueberries for a bright, fruity dessert.
Why You’ll Love This Recipe
- Fresh and fruity: Raspberries and strawberries bring freshness and natural sweetness.
- Light, creamy texture: Mascarpone whipped cream is smooth and airy.
- Elegant presentation: Layers of sauce and berries create a beautiful, colorful dessert.
- Make-ahead convenience: Assemble the evening before and let it chill overnight for perfect melding.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the ladyfingers
- 3 eggs, separated
- 52 g granulated sugar
- 97 g cake flour
- 7.5 g cornstarch
- 3 g lemon juice
For the berry sauce
- 600 g strawberries, hulled and halved
- 250 g raspberries
- 50 g granulated sugar
For the tiramisu cream
- 250 g whipping cream
- 25 g granulated sugar
- 250 g mascarpone cheese
- 10 g coffee wine (or liqueur of choice)
For soaking and topping
- 4 g instant coffee
- 200 g hot water
- Fresh strawberries, raspberries, blueberries (for topping)
Directions
Make the ladyfingers
- Preheat oven to 170 °C (338 °F). Line two 28×28 cm (11×11 in) trays with parchment.
- Whip egg whites with lemon juice and sugar until soft peaks form. Separately beat yolks until pale.
- Gently fold yolks into whites. Sift in the cake flour and cornstarch, folding until just combined.
- Transfer to a piping bag and pipe 20 finger shapes. Dust lightly with powdered sugar.
- Bake ~20 minutes until set and lightly golden. Let cool completely.
Make the berry sauce
- Puree strawberries in a blender.
- Combine strawberry puree, raspberries, and sugar in a saucepan. Cook over medium heat until thickened. Let cool to room temperature.
Prepare tiramisu cream
- Whip cream with sugar until soft peaks form.
- Fold in mascarpone and coffee wine until mixture is smooth and holds shape. Transfer to a piping bag for easier layering.
Assemble the tiramisu
- Dissolve instant coffee in hot water to make coffee liquor.
- Dip each ladyfinger briefly in coffee and arrange them in a layer at the bottom of a 22×15×6 cm dish.
- Pipe half the tiramisu cream over the biscuits. Add another soaked layer of ladyfingers.
- Pipe the remaining cream over the second layer and smooth the surface.
- Spread the berry sauce over the top evenly.
- Arrange fresh strawberries, raspberries, and blueberries on the sauce to decorate.
Chill and serve
Cover the dish and refrigerate overnight (minimum 8 hours) to allow flavors to meld. Serve chilled.
Servings and timing
- Serves: 6–8 depending on portion size
- Prep time: ~40 minutes
- Bake time: ~20 minutes
- Assembly: ~15 minutes
- Chill time: Overnight (≥ 8 hours)
- Total time: ~9 hours (including refrigeration)
Variations
- Swap in blackberries or a berry medley in your sauce.
- Use flavored liqueur like raspberry or amaretto instead of coffee wine.
- Garnish with mint leaves or edible flower petals for elegance.
- Dust the top lightly with cocoa powder or grated chocolate before serving.
Storage/reheating
- Storage: Keep refrigerated and cover to prevent drying—best consumed within 2–3 days.
- Not suitable for freezer—cream texture and berry layers may degrade.
- Allow to sit ~10 minutes at room temperature before serving for softer texture and brighter flavors.
FAQs
Can I use store-bought ladyfingers?
Yes, just soak them well in coffee before layering.
Is coffee soaking mandatory?
It adds depth of flavor—omit or replace with decaf coffee or juice for a caffeine-free version.
What if berry sauce is too runny?
Cook it a little longer to reduce, or stir in a small amount of cornstarch slurry while cooling.
How to prevent soggy layers?
Dip ladyfingers briefly and layer immediately. Use thickened sauce and chill overnight for firm texture.
Can I make this in jars or glasses?
Absolutely—layer ingredients in individual servings for a lovely presentation.
Can I omit coffee wine entirely?
Yes—the mascarpone cream will still be delicious. You can add a few extra grams of whisky or vanilla extract for flavor.
Can I prepare without mixing eggs in cream?
This version avoids raw eggs—ideal for those preferring no yolks—but gives a lighter texture.
Can I double the recipe?
Yes—use a larger baking dish and double quantities accordingly.
What type of bowl is best for chilling?
Use a shallow rectangular or square dish (glass or ceramic) for even chilling and clean slicing.
How to serve leftovers?
Serve chilled straight from the fridge. If liquid pools, gently scoop and serve with a spoon for layered experience.
Conclusion
This Berry Tiramisu is a refreshing fruit-forward variation of a classic dessert—combining homemade ladyfingers, luscious mascarpone cream, and vibrant berry compote. With its gorgeous layered presentation and chilled elegance, it’s perfect for special occasions, summer meals, or anytime you want something decadent and fresh.
Print
Berry Tiramisu Recipe
- Total Time: About 9 hours
- Yield: 6–8 servings
- Diet: Vegetarian
Description
A layered Berry Tiramisu made with homemade ladyfingers soaked in coffee, mascarpone whipped cream, and vibrant berry sauce topped with fresh strawberries, raspberries, and blueberries—light, elegant, and make-ahead friendly.
Ingredients
Ladyfingers: 3 eggs (separated); 52 g granulated sugar; 97 g cake flour; 7.5 g cornstarch; 3 g lemon juice
Berry sauce: 600 g strawberries (hulled and halved); 250 g raspberries; 50 g granulated sugar
Tiramisu cream: 250 g whipping cream; 25 g granulated sugar; 250 g mascarpone cheese; 10 g coffee wine (or liqueur of choice)
Soaking & topping: 4 g instant coffee; 200 g hot water; fresh strawberries, raspberries, and blueberries for decoration
Instructions
- Preheat oven to 170 °C (338 °F) and line two 28×28 cm trays with parchment.
- In one bowl, whip egg whites with lemon juice and sugar until soft peaks form. In another, beat yolks until pale. Fold yolks into whites gently.
- Sift in cake flour and cornstarch; fold until just combined. Pipe ~20 finger shapes onto trays, dust lightly with powdered sugar, and bake ~20 minutes until lightly golden. Cool completely.
- For berry sauce: blend strawberries into a puree, then simmer with raspberries and sugar until thickened. Cool to room temperature.
- Make tiramisu cream: whip cream with sugar until soft peaks form, then fold in mascarpone and coffee wine until smooth. Transfer to a piping bag or bowl.
- Dissolve instant coffee in hot water. Quickly dip ladyfingers and arrange a layer at the bottom of a 22×15×6 cm dish.
- Pipe half the tiramisu cream over the soaked ladyfingers. Add a second soaked layer of ladyfingers.
- Pipe remaining cream over the second layer and smooth the surface.
- Spread berry sauce evenly across the top. Arrange fresh strawberries, raspberries, and blueberries decoratively.
- Cover and refrigerate at least 8 hours (overnight) before slicing and serving chilled.
Notes
- Store-bought ladyfingers may be used—dip briefly in coffee before layering.
- Cook and fully cool berry sauce before assembling to avoid soggy layers.
- Use pasteurized eggs or omit wine/liqueur to suit dietary needs.
- Consider serving in individual glasses or jars for elegant single portions.
- Add chopped pistachios or shaved chocolate between layers for crunch and texture.
- Prep Time: 40 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Layered Dessert
- Cuisine: Italian Fusion
Nutrition
- Serving Size: 1 slice (approximately 1/6 to 1/8 of dish)
- Calories: 330
- Sugar: 28g
- Sodium: 70mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg
