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Berry Tiramisu Recipe - Rich and fruity, you can whip up my easy summer dessert in minutes!

10 Minute Berry Tiramisu

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Enjoy the perfect summer dessert in minutes with my 10-Minute Berry Tiramisu recipe!


Hi Bold Bakers!

Tiramisu is an absolutely iconic Italian dessert. Recently I took this rich treat and made it into a 10-minute wonder dessert with my Easy 10 Minute Tiramisu Recipe. My Tiramisu recipe was such a big hit that I decided to take the flavors of traditional tiramisu and brighten them up for the summer season. My 10 Minute Berry Tiramisu is packed with sweet fruit flavor thanks to my homemade berry syrup and a super fresh batch of summer mixed berries. The combination of creamy mascarpone mousse, the light crunch of ladyfingers, and tangy fruit is so yummy and festive. Whip up my tiramisu recipe and discover the best of summer recipes.

What is a Berry Tiramisu?

Tiramisu is a super simple and rich trifle-like dessert that, rather than layering up cake and creamy filling, is designed by layering rich mascarpone mousse, ladyfinger cookies, amaretto liquor and cocoa powder. While I love all of these flavors in Tiramisu, I really feel like I’ve won by making one simple update to the famous dessert. Not only have I quickened the process of making our favorite Italian dessert, but I’ve added a layer of syrup-soaked raspberries, blueberries, and strawberries. This berry soak is easily made by creating a simple syrup consisting of 1 part sugar to 1 part water, then allowing the mixed berries to soak in it so that the sweet liquid is infused with the fruit. Once I strain the berries from the syrup, the liquid then replaces the amaretto liquor found in my 10-Minute Tiramisu and heightens the berry flavor of my newer creation.

And who could really say no to berry-dipped ladyfingers smothered in a mascarpone and cream mousse?

Berry Tiramisu

What can I substitute for Mascarpone cheese?

Mascarpone cheese is an ultra creamy and soft Italian cheese. Although mascarpone can be used for both sweet and savory cooking, its neutral flavor and luxurious texture really lends itself to sweet desserts. When whipped up with whipping cream and sugar, mascarpone takes on the form of a stunning and light mousse. This mousse, combined with all of the berries, are truly next level.  There is really no ideal substitute for this unique cheese but you could use cream cheese instead if you wish.

Berry Tiramisu Recipe

What berries are best for summer desserts?

If you haven’t noticed already, the berries are what sets this 10 Minute Berry Tiramisu apart from the rest. I love the bright flavor of the mix of fresh blueberries, raspberries, and strawberries. That being said, feel free to use whatever berries you and your family like! Berries are in season from May through August so no matter which berries you choose, be sure to take advantage of the season’s best. Or, you could even use frozen berries which are picked at the height of the season and enjoy this easy dessert recipe any time you want.

Berry Tiramisu

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4.35 from 88 votes
Berry Tiramisu Recipe - Rich and fruity, you can whip up my easy summer dessert in minutes!
10 Minute Berry Tiramisu
Prep Time
10 mins
Total Time
10 mins
 

Rich & fruity - my Berry Tiramisu recipe comes together in ten minutes for a perfect summer dessert.

Course: Dessert
Cuisine: Italian
Servings: 8
Author: Gemma Stafford
Ingredients
  • 1 1/4 cup (10floz/282ml) heavy whipping cream
  • 1 cup (8oz/225g) mascarpone cheese, room temperature (see substitute idea below)
  • cup (2½ oz/71g) sugar For the syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons creme de cassis (optional but yummy!)
  • 3/4 cup (6floz/170ml) water
  • 3/4 cup (6oz/170g) sugar For the cheese mix.
  • 1 cup (5oz/142g) raspberries
  • 1 cup (5oz/142g) blueberries
  • 2 cups (10ozz/284g) strawberries, quartered
  • 1 pack Lady Fingers (Boudoir biscuits/Savoiardi. Look for eggless if needed)
  • Powdered sugar for dusting
  • Toasted slivered almonds and additional berries for garnish
Instructions
  1. First, make a simple syrup by combining the water and sugar in a medium saucepan. Once the sugar had dissolved turn off the heat and add in all of the berries. Stir the berries with the syrup to form a berry infused simple syrup.
  2. Strain the berries from the syrup and set aside. Now it's a good time to add in the cassis to the berry syrup. 

  3. In a large bowl using a hand mixer or large whisk, beat the whipping cream, sugar, and vanilla until soft peaks form.
  4. Add in the mascarpone cheese and continue to whip to stiff peaks.

  5. Dip ladyfingers in the berry simple syrup liquid and place in an 8×8 pan to make the first layer – you can fit about 7 cookies in each layer. Don't let them soak as they will fall apart, just a quick dunk in the syrup is enough.
  6. Spread half of the whipped cream mixture on top of the first layer of ladyfingers then top with a layer of the soaked berries. Repeat process with the second layer of ladyfingers, cream mixture, and berries.
  7. Dust the top of tiramisu with powdered sugar and sprinkle over some toasted slivered almonds.
  8. Refrigerate for about 2-4 hours (it gets even better in the fridge and is a perfect make-ahead dessert).
  9. Cover and store in the fridge for up to 1 day.

Watch the Recipe Video!

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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139 Comments

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  1. Gidget Dusza on October 8, 2019 at 12:23 pm

    I also ended up with the berries on top however the pan I was using wasn’t big enough so I ended up with the cream layer on top and had the berries in a bowl on the side and then when I went to serve it I just poured the berries over top of the piece of Tiramisu and it was fantastic

    • Gemma Stafford on October 10, 2019 at 2:23 am

      That is the idea! It is all about working with what you have and making it work!
      Well done you, thank you for this kind review,
      Gemma 🙂

  2. Phyllis on September 2, 2019 at 11:51 am

    Made this yesterday for a Labor Day BBQ – it was phenomenal! I’m actually not sure which I like better, this or Gemma’s original 10-minute tiramisu. Absolutely one of the easiest desserts to make, and one of the most delicious, certainly. I can’t say enough wonderful things about it! Family members almost fought over who got to take some leftovers lol

    Next up is the chocolate version. I have to try all three, don’t I? Gemma, you are a dessert-loving genius and I can’t wait until your cookbook arrives at my front door tomorrow! I wish you all the success you deserve and thank you for sharing your talent and love of baking with us!

    • Gemma Stafford on September 3, 2019 at 2:04 am

      Hi Phyllis,
      that is a lovely and very kind review of this recipe! thank you.
      I am delighted your family loved this lovely thing, and you are right, now that you are the tiramisu queen you have to make all three! I need to get another one in there now, thinking cap on! You could do it too, perhaps lemon curd, I bet that would be gorgeous, you got me thinking, thank you.
      You will have a job for life now, that is the trouble with getting it right, well done you,
      Gemma 🙂

  3. Anna on August 4, 2019 at 4:33 am

    Hi Gemma!
    I wondered if I could turn this in a cake too?
    Love, Anna

    • Gemma Stafford on August 4, 2019 at 7:16 pm

      Hi Anna

      yes I have seem people make it into a free form cake and it looks amazing.

      Best,
      Gemma.

  4. Dale on July 27, 2019 at 8:34 am

    My son made this recipe and brought it to a family barbecue. It was the hit of the day. I just made it today to take to a barbecue. So easy to make.

    • Gemma Stafford on July 27, 2019 at 9:00 am

      I’m thrilled to hear that, Dale! Thanks for trying it out and letting me know 🙂

      Best,
      Gemma.

  5. Elizabeth on July 15, 2019 at 5:08 pm

    I found this dish beyond heavenly! Out of this world! Made it for 4th of July (red, white and blue), and it was a huge hit.

    I used a mix of fresh and frozen berries, which I do NOT recommend doing. (One or the other is my advice).
    Frozen berries give off so much liquid, that my guess is you could skip the poaching part, just let the berries thaw and drain the liquid. (What do you think, Gemma?) I also wonder if you could simply add sugar to fresh berries, mix a bit, and let them give off their liquid, without using the poaching water? (At least with strawberries and raspberries, probably not blueberries.)

    I used Chambord in place of the Creme de Cassis. Bought one of those mini bottles. It was delicious, but I bet I wouldn’t have known the difference if I’d omitted it.

    One suggestion: When layering, try using a little less than half of the cream in the first layer, to be sure you have enough to thoroughly cover the top. (I can never make layers come out right – lasagna is frustrating!)

    I want to try this recipe again soon, but strawberries are going out of season here. I wonder what it might be like with peaches?

    • Gemma Stafford on July 16, 2019 at 3:29 am

      Hi Elizabeth,
      you have thought this through pretty thoroughly! I agree the frozen berries can give off too much liquid, I like to poach them, in order to add a little sweetness and also to thicken the juices somewhat. You can do this with just a handful of frozen berries too, pop them into a pot with a little sugar, no water, and allow them to defrost slowly, releasing their juices as they go. You can sieve them if you wish to make a seedless sauce, and use this for dipping, along with your fresh berries, and it will be divine! The fresh fruit on its own will not release sufficient juice unless it is pureed.
      Thank you for your input here, I appreciate it, and other bold bakers will appreciate it too.
      Gemma 🙂

  6. Fiza on July 5, 2019 at 4:20 am

    Hi Gemma,

    In your written instruction you mentioned sugar to be used two times – for the syrup and for the cream. But it i not clear 71 gms sigar is for the syrup or for the cream although i think 71gms is for syrup.. could you clarify pls?

    • Gemma Stafford on July 5, 2019 at 4:47 am

      Hi Fiza,
      I take your point, this indeed should be clearer. The 71g of sugar is for the syrup.
      Thank you for pointing this out, I will change this in the recipe,
      Gemma 🙂

  7. Carmen Francisco on July 2, 2019 at 11:10 am

    Hi Gemma,
    After reading several Berry Tiramisu recipes, I am going to try your 10 minute one. I watched your video and I’m convinced:). I was wondering if I could substitute the cassis cream for grand Marnier, blackberry brandy or triple sec?
    Thank you

    • Gemma Stafford on July 2, 2019 at 5:23 pm

      Hi Carmen! I think that’s a great idea! Just use the same amounts. Give it a go and let me know. Gemma ????

  8. Lynnette Siegl on June 10, 2019 at 8:08 pm

    Hi Gemma

    What a delightful Berry Titamisu! I replaced the creme de cassis with Raspberry Syrup! the I bought at the local coffee shop, And the rest of the poached syrup I used it the next morning for putting it on waffles.

    • Gemma Stafford on June 11, 2019 at 10:09 am

      YUM! Sounds wonderful, Lynnette! Gemma ????

  9. Bee on June 10, 2019 at 1:22 am

    Hi!! I want to make this recipe but swap for mangos! What should you suggest I do for the sauce to soak? Should I use a lemon mango sugar mixture?

    • Gemma Stafford on June 11, 2019 at 3:16 pm

      Hi Bee! Mangoes sound lovely! You also have a great idea for a soak. I think that would pair well with the mangoes. Gemma ????

  10. Lynnette Siegl on May 31, 2019 at 5:08 pm

    Can mascarpone cheese, be frozen. To be used later?

    I made “HEAVENLY LEMON CREAM PIE” and it really turned out very scrumptious. Have a bit of filling left over and my husband and I had a spoonful each.
    My first attempt to making a graham wafer crust turned out hard as a rock. Do you have any suggestions on baking the crust or should not bake the crust and just pour the filling in?

    • Gemma Stafford on May 31, 2019 at 11:20 pm

      Hi Lynnette,

      I do use quite a bit of butter in my crust just to make sure I can get it out of the pan. However next time you can add bit by bit until your crust forms but you don’t have to add all the butter I did.

      I don’t recommend freezing the mascarpone. Dairy doesn’t always like to be frozen as It doesn’t defrost the same.

      Best,
      Gemma.

  11. Mahira on May 31, 2019 at 10:39 am

    This was a really great recipe. However, the written instruction indicate to spread half of the whipped cream mixture on top of the first layer of ladyfingers then top with a layer of the soaked berries but the video shows berries first then creme. As I was following the instructions it did mess me up but I recover.

    • Gemma Stafford on June 2, 2019 at 1:41 am

      Hi,

      Oh sorry, let me look into that. I wasn’t aware of that.

      Glad you made it work,
      Gemma.

  12. Irsanya on May 29, 2019 at 11:53 am

    Hi Gemma, I’m newbie here. Just signed up about 5 minutes ago. When I recook this recipe , I make it in a small small portion , I use pudding cup for it . I hope you don’t mind 🙂 and for the taste , is super duper yummy . I will post the photo for you later. And hope you will like it . Thank you so much for this delicious recipe

    • Gemma Stafford on May 30, 2019 at 1:48 am

      Hi,

      Welcome to the community! I’m delighted to hear that! Thanks so much for trying it out.

      Best,
      Gemma.

  13. Lakshmi on May 26, 2019 at 1:49 pm

    Is there any other replacement for creme de cassis? Like rum? Or something else? I just could not find a smaller volume of it, so thought of asking.

    • Gemma Stafford on May 30, 2019 at 2:22 am

      Hi,

      Honestly you could just leave it out if you can’t find a little bottle. Also a fruit brandy might work well. I don’t think rum would be a good substitute.

      It will still taste really good if you leave it out. Hope this helps,
      Gemma.

    • Brenda Pickens on May 30, 2019 at 5:37 am

      I made this Fresh Fruit Tiramisu on Memorial Day and it was delicious. I did purchase the Creme de Cassis liquor and think it added a really extra special touch to the flavor of the fresh fruit. Only $7.95 and I know I will be using it again. Highly recommend!

      • Gemma Stafford on May 30, 2019 at 11:24 pm

        Yay!!! I’m thrilled to hear that. Thanks for trying it out 🙂

        Best,
        Gemma.

  14. Kris on May 17, 2019 at 1:40 pm

    Love it!!!k

    • Gemma Stafford on May 18, 2019 at 1:28 am

      Hi Kris,
      I am doing my happy dance,
      Gemma <3

  15. Anne on May 16, 2019 at 1:35 pm

    The directions need to be corrected to ladyfingers, berries, cream otherwise you’ll end up with berries on top

    • Gemma Stafford on May 18, 2019 at 1:48 am

      Thank you Anne, I will revisit this when I get a moment, I take your point,
      Gemma 🙂

    • Sandy H on May 26, 2019 at 11:02 am

      Wish I read your comment before. I have fingers, cream, all the berries, fingers and the rest of the cream. As I was putting on the berries I realized it was out of order. We will see how it turns out…

      • Gemma Stafford on May 29, 2019 at 9:40 am

        Hi Sandy,

        Hope it still worked out. I bet it was delicious.

        Best,
        Gemma.

    • Brenda Pickens on May 27, 2019 at 3:21 pm

      Anne, I made same mistake as you in the sequence of layering. Ending up with berries on top by following the recipe. I guess I should have re-watched the video.

  16. Saleha Singh on May 15, 2019 at 10:21 pm

    Made the fruit tiramisu last week for Mothers Day. My girls loved it and before I could take a picture, my daughters’ boyfriends finished it. Thank you, I love your recipes.

    • Gemma Stafford on May 16, 2019 at 1:34 am

      Hi there,
      haha! that is boys! this one fell on his feet, as we say in Ireland, a lovely girl, and dessert too <3
      Gemma

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