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Berry Tiramisu Recipe (No-Bake)

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A light and creamy dessert featuring layers of mascarpone and fresh berries, perfect for any occasion.

Ingredients

Scale
  • 28-30 ladyfingers
  • ¾ cup granulated sugar
  • 1 cup water
  • ½ teaspoon pure vanilla extract
  • 8 oz mascarpone cheese, chilled
  • 4 oz block-style cream cheese, chilled
  • 1 cup powdered sugar
  • 1½ cups heavy whipping cream, chilled
  • 1½ teaspoons pure vanilla extract
  • ½ teaspoon almond extract
  • 7 cups fresh berries (1 lb strawberries halved or quartered, 1 pint blueberries, 6 oz blackberries, 6 oz raspberries)
  • ⅓ cup mixed berry jam (plus 2 tablespoons jam for topping)

Instructions

  1. Combine water and granulated sugar in a small saucepan, then simmer gently until the sugar fully dissolves.
  2. Remove from heat and stir in the vanilla extract.
  3. Pour the syrup into a wide shallow bowl and let it cool to room temperature.
  4. Beat mascarpone, cream cheese, and powdered sugar together in a mixing bowl using a stand mixer with a paddle attachment or a hand mixer until smooth and combined.
  5. Swap to the whisk attachment and while mixing on medium speed, slowly add the heavy whipping cream along with vanilla and almond extracts.
  6. Increase speed to medium-high and beat until stiff peaks form. Refrigerate the cream until ready to assemble.
  7. Toss half of the fresh berries with ⅓ cup of berry jam to sweeten and enhance flavor. Cover and refrigerate the remaining berries unchanged for serving on top later.
  8. Briefly dip each ladyfinger in the cooled simple syrup, flipping to coat both sides.
  9. Lay the soaked ladyfingers in a single even layer at the bottom of an 11x7x2 inch baking dish, breaking as necessary to fit (approximately 13½ ladyfingers).
  10. Spread half of the Chantilly cream evenly over the ladyfingers.
  11. Distribute the jam-coated berries and any juices evenly over the cream layer.
  12. Dip and arrange another layer of soaked ladyfingers over the berries, pressing lightly to compact the layers.
  13. Top this with the remaining Chantilly cream, spreading it smoothly.
  14. Cover the dish tightly and refrigerate for at least 8 hours or preferably overnight to allow flavors to meld and the dessert to set.
  15. Toss the reserved fresh berries with 2 tablespoons of berry jam (optional) before serving, and gently spoon them over the tiramisu as a bright, flavorful topping.

Notes

Allow the tiramisu to chill overnight for the best flavor and texture.

Nutrition

Find it online: https://www.glutenfreez.com/berry-tiramisu/