Delicious Berry Tiramisu Recipe for Everyone
A delightful and refreshing twist on the classic Italian dessert, this Berry Tiramisu features layers of soaked ladyfingers and a creamy mascarpone filling, topped with a vibrant mix of fresh berries. It's a perfect make-ahead dessert for any occasion, offering a lighter, fruit-forward flavor profile.
Equipment
- food processor
- electric beaters
- 9x13-inch pan
Ingredients
- 2 cups raspberries for soaking liquid
- ½ cup water for soaking liquid
- 1 teaspoon vanilla extract for soaking liquid
- 12 medium strawberries sliced for filling
- 1 ½ cups blueberries for filling
- 2 cups cold heavy cream or 2 8-ounce tubs thawed Extra Creamy Cool Whip
- ⅓ cup confectioners sugar for cream
- 1 tablespoon vanilla extract for cream
- 16 ounces mascarpone cheese or brick style cream cheese
- 40 lady fingers savoiardi
Garnish
- fresh berries for topping
Instructions
- Prepare the berry soaking liquid by processing 2 cups of raspberries, 1/2 cup water, and 1 teaspoon vanilla extract until smooth. Strain seeds if desired.
- In a large bowl, whip the mascarpone cheese with electric beaters until just loosened. In a separate bowl, whip the cold heavy cream with confectioners sugar and 1 tablespoon vanilla extract until firm but not stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture until just combined; do not over whip. Dollop less than half of this cream mixture over the first layer of soaked ladyfingers and spread evenly.
- Add a layer of fresh mixed berries (sliced strawberries, whole raspberries and blueberries) over the cream. Top with another layer of ladyfingers dipped in the raspberry sauce, breaking them to fit the pan.
- Dollop the remaining cream mixture over the top layer of ladyfingers and spread evenly. Cover the pan with plastic wrap, ensuring it doesn't touch the surface.
- Refrigerate for at least 6-8 hours or overnight to allow the tiramisu to set and flavors to meld. Decorate the top with fresh berries shortly before serving.
Storage
- Refrigerate leftovers promptly. This Berry Tiramisu will last up to 2 days in the refrigerator.
Notes
For a vegan adaptation, use plant-based mascarpone and whipped topping, and vegan ladyfingers or cake. For a gluten-free version, use gluten-free ladyfingers. Add 2-4 tablespoons of berry liqueur to the soaking liquid for an alcoholic option. If using whipped topping, allow for overnight chilling. Lemon zest and juice can be added to the cream for a citrus note.