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
