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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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4.67 from 30 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
  • 1 teaspoon vanilla extract
  • 2 tablespoons creme de cassis (optional but yummy!)
  • 3/4 cup (6floz/170ml) water
  • 3/4 cup (6oz/170g) sugar
  • 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!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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66 Comments

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  1. Kris on August 31, 2018 at 7:57 am

    I love all your recipes, and your desserts are a favourite for me. I made this in individual bowls using frozen strawberries. I put a very small amount of water at the bottom of the saucepan to dissolve the sugar then let the strawberries sit in it until they had defrosted. I had never used mascarpone before but it is now a staple in my fridge. I am not an avid cook and get tired if it takes too long to make something. Thanks for making my life easier.

    • Gemma Stafford on September 1, 2018 at 12:26 pm

      Hi Kris,
      perfect thing to do! you effectively made a simple syrup, a sugar syrup, a great addition to lots of desserts, and cocktails too if you are of that mind!
      Thank you for sharing this idea with us,
      Gemma 🙂

  2. Asma Sheraz Mughal on August 30, 2018 at 10:37 am

    Hi Gemma .. this recipe was sooo awesome thank you.. i made it for Eid dessert and it wss gobbled down by everyone .. it was lovely.. only issue i had ws finding mascapone so i used cream cheese indtead which i thought made it a bit richer than maybe mascapone. But still was a great dessert!!!

    • Gemma Stafford on August 30, 2018 at 11:02 am

      Good woman Asma!
      Cream cheese is actually lighter than mascarpone, which is a cream cheese made with cream!
      Good job, I think it works really well with cream cheese too, thank you for being in touch,
      Gemma 🙂

  3. Susan on August 30, 2018 at 9:06 am

    This was a spectacular dessert to serve!
    Unfortunately I couldn’t find lady fingers in our somewhat remote location so….substituting a frozen, name brand, pound cake …cut in slices and cut again into sizes resembling lady fingers…worked beautifully! So well that I’m not sure I would change this substitution!
    Love, love your approach to cooking!
    I’m off to make your lemon bars next!
    S

    • Gemma Stafford on August 31, 2018 at 4:10 am

      YEA!
      Susan it sounds like you did exactly the right thing. well done you, there is always a way when there is the will!
      I think you will love the lemon bars, certainly really popular with so many people, and I am a big fan now too. A perfect thing for a crowd too, cut to bite size for a little buffet treat. We do this with the Best Ever brownies too, delicious!
      Gemma 🙂

  4. Xanadu on August 9, 2018 at 6:33 am

    hey gemma this recipe looks great! also could you show us how to make panna cotta?? 🙂

  5. Mia on July 31, 2018 at 4:22 am

    Thank you so much! I’m sure I would be enjoying this recipe.

    • Gemma Stafford on August 1, 2018 at 11:00 am

      I’m delighted to hear that!

  6. Mia on July 31, 2018 at 12:52 am

    Hi Gemma,
    I am planning to make this for a family reunion and it looks absolutely delicious and best of all, easy.
    I am going to only use blueberries and do you think it will still taste good? And it is going to be in the car for an hour or so and I wonder if it would go bad during the drive? Do you recommend bringing an ice bag?
    Thanks, Mia

    • Gemma Stafford on July 31, 2018 at 3:24 am

      Hi Mia,
      Yes, it will be good! You can make the syrup with a mix of berries, and add fresh blueberries to the layers. Blueberries skins get in the way a bit, so perhaps a mix of summer berries, from the freezer, for the sauce/syrup.
      Keeping it right is important. You can fashion a cool box, freeze wet/damp towels in a plastic bag, place in the bottom of a box, lay in the tiramisu, close the box and cover with a blanket to keep in the cold air. That would be good!
      I do hope you enjoy this, it will be the star of the show!
      Gemma 🙂

  7. Tessa on July 27, 2018 at 12:21 am

    Can you make a video for making ladyfingers?

  8. Sheen on July 17, 2018 at 10:10 am

    Hi Gemma

    Love all your recipes and amazed at their simplicity!
    I know this is a ‘berry’ tiramisu but how about using other fruits of the season such as mangoes,
    Peaches, pineapples,etc. would you suggest the same process? Thanks!

    • Gemma Stafford on July 17, 2018 at 9:08 pm

      For sure the fruit can be swapped out for anything. Someone shared a picture of a peaches one which looked wonderful.

      Yes, do the same process.
      Gemma.

  9. Sheldon on July 14, 2018 at 8:42 am

    Hi Gemma, just tried to make this today, and I made a mistake because of the recipe… the recipe makes it sound like you add in the cassis into the mascarpone/whipped cream component, but it’s supposed to go into the simple syrup mixture. I remember thinking that was right, but in my rush just followed the recipe as written (the video has it done correctly). Ended up with cottage cheese and had to start over. Thank you for the recipe overall, but thought this was worth mentioning!

    Cheers

    • Gemma Stafford on July 16, 2018 at 8:24 pm

      Hi Sheldon,

      awwww I’m sorry to hear that. Let me revisit the recipe and make sure that it is clear you add it to the syrup.

      I hope you try it again.
      Best,
      Gemma.

  10. Susan Wachendorfer on July 11, 2018 at 9:09 am

    How many ladyfingers are in this recipe? I’m trying to figure out how many I would need if I doubled or tripled the recipe. I’m making this to take to a friend of mine’s husband’s memorial. She’s serving Italian food so I thought this would be perfect.

    • Gemma Stafford on July 12, 2018 at 3:50 am

      Hi Susan,
      I think there are about 2o in this recipe, I have never counted, but there are than number in the pack I get, I think! Do buy more, they keep really well for a long time, and you can make a berry one too, just for you!
      I hope your family likes this recipe, I think they will. Do not over wet the lady fingers, a quick dip will do it,
      Gemma 🙂

  11. Andrea Lesovsky on July 7, 2018 at 11:28 am

    Extremely yummy 😍 I could have eaten the whole thing by myself… lol

    • Gemma Stafford on July 8, 2018 at 9:20 pm

      Thanks so much, I’m really glad you like this recipe.

      Best,
      Gemma.

  12. d-ela on July 7, 2018 at 8:23 am

    Absolutely delicious!

    • Gemma Stafford on July 7, 2018 at 9:58 am

      I’m delighted you enjoyed my Tiramisu recipe! 🙂

  13. GloriaL on July 6, 2018 at 3:16 pm

    Hi Gemma. Made this for our Fourth of July celebration! It was delicious! I made it using your ladyfinger recipe. I was reading the other posts from this recipe (Berry Tiramisu) and one mentioned a crisp vs sponge ladyfinger. When I made mine, they were more of a stiff sponge/cake texture. Should I have let them bake longer?
    Thank you so much.
    Gloria

    • Gemma Stafford on July 9, 2018 at 1:28 am

      Hi Gloria,
      Lady fingers, when home made, are a slightly different texture to the bough ones, which tend to be crisp, and this I think is to do with their ‘keeping’ ability. They do have a long shelf life.
      homemade are usually made and used, and will be a softer thing. You do not need to bake longer.
      I am happy you liked this recipe, thank you for letting us know,
      Gemma 🙂

  14. Zaina on July 6, 2018 at 11:26 am

    Hi gemma
    I wanna do this for my guests coming soon and i wanna use what i have like cream cheese instead of mascarpone. I dont have lady finger butbi have graham cracker, do u think it will work as well?
    Please advice me. Thank u so much and more power to u and the whole team.

    Zaina

    • Gemma Stafford on July 7, 2018 at 10:22 am

      Hi Zaina! Thank you for reaching out. Cream Cheese will work just fine. Do you have any sponge cake you could use instead of graham crackers? That would work really well.

  15. Joleen Huyck on July 5, 2018 at 2:58 pm

    Hi, I made this recipe and really loved it! the only difference the written directions say to put the cream on top of the lady fingers but the video say to put the berries on the lady fingers first. I did it by the written directions it still came out yummy. I will make it again and reverse the order of layers. Thank-you for a great recipe!

    • Gemma Stafford on July 5, 2018 at 11:59 pm

      Haha! Joleen, you found me out!
      My mum would always say put the cream on the fingers, it is easier, but I like to allow the fruit to sit on the sponges, which is nice too, so really it is about what makes it easier for you. Carry on, it sounds like you made a great job of this recipe,
      Gemma 🙂

  16. Fchaudhry on July 5, 2018 at 5:13 am

    Hi Gemma,
    Quick question when it says sugar for the syrup what sugar? Caster or granulated? And what sugar for the main part?
    Thanks so much !

    • Gemma Stafford on July 6, 2018 at 3:52 am

      Hi there,
      Here in the US Granulated sugar is fine, like caster sugar in other places. You are right, it is caster sugar, a fine one, easily dissolved in the ingredients.
      Thank you for being in touch,
      Gemma 🙂

  17. Christine Osborn on July 4, 2018 at 4:54 am

    Hi Gemma,
    Can you explain how to substitute cream cheese/sour cream for marscapone ?
    Thanks Chris

    • Gemma Stafford on July 4, 2018 at 5:41 pm

      Hi Chris,

      So you can use cream cheese to replace it, I don’t recommend sour cream. Use the same amount (8oz) as the mascarpone.

      Best,
      Gemma.

  18. Katy Viviano on July 3, 2018 at 4:39 pm

    Loved this with your ladyfinger recipe. I’ll upload a photo in a moment, we have a kiddo with a nut allergy so we skipped the nuts this time. It’s a wonderful light summer dessert! Thank you!

    • Gemma Stafford on July 4, 2018 at 2:43 am

      Hi Katy,
      Good for you, I saw your photo, really great job. I am delighted all of the family were able to enjoy this recipe, allergies are such a worry,
      Gemma 🙂

  19. Emma on July 3, 2018 at 1:28 pm

    Hi Gemma,
    I was just curious; just watched your collab with Brandi Milloy from popsugar. I know it is late, but you seemed very tall. Do you mind if I can know your height?

    • Gemma Stafford on July 4, 2018 at 2:52 am

      Hi Emma,
      Haha! yes, or she is very small!
      Both of these things are true, I am almost 6ft tall, was growing even in my 20’s.
      Brandi is slight and not so tall, but I tend to tower over most women.
      Gemma 🙂

  20. C. Harr on July 3, 2018 at 6:51 am

    This was a phenomenal recipe. I previously attempted Gemma’s traditional tiramisu recipe for my birthday (everything came out amazingly)..so I really wanted to give this recipe a go! It was marvelous. Thanks again!

    Only modifications:
    1. I added 1/3 cup of creme fraiche (its addictive)
    2. I substituted creme de cassis for peach brandy, I know, very naughty chef! Yummmm

    • Gemma Stafford on July 4, 2018 at 3:21 am

      Hi there,
      Good for you! I am delighted you like this recipe, it is easy and fun, and will take a little naughty but nice additions.
      You can make this your own now, use what you have to hand, well done,
      Gemma 😉

  21. M Brown on July 2, 2018 at 8:28 am

    If a teaspoon of stevia=2/3 c. sugar, what do you offset the rest of the volume with?

    Even Truvia Baking Blend, which I love, is less than 1/2 C. to a cup. It bakes and browns like sugar and the low glycemic index makes it pretty good for diabetics. But you lose volume.

    • Gemma Stafford on July 3, 2018 at 3:05 am

      Thank you for this tip, Truvia does seem to be one of the substitutes which caramelizes, and this is real value in baking. The bulk is often added by using applesauce, fruit puree, mashed banana etc.
      I am delighted you took the time to tell other Bold Bakers about this, it is an important thing,
      Gemma 🙂

  22. Suelin on July 2, 2018 at 7:34 am

    Made it. Loved every mouthful of it! Thanks, Gemma 😊

    Suelin

    • Gemma Stafford on July 3, 2018 at 3:11 am

      Hi there Suelin,
      I am delighted to hear this, thank you for this very kind review,
      Gemma 🙂

  23. Barbara G Carroll on July 2, 2018 at 4:57 am

    Hi Gemma.
    I recently made your 2 ingredient ice cream in a kids cooking class for 10 to 14 year olds. Huge success. ! Next class I am making ice cream again to use in ice cream sandwiches.

  24. Minerva mtz on July 1, 2018 at 12:20 pm

    Hi Gemma!!!

    I just have a simple question…. maybe absurd. Can we use frozen fruits? And if we can, do we used them frozen directly to the boiling water or do we first let them go room temperature?

    By the way, thank you for the recipe!!! Its my sister in law b day tomorrow and this is exactly what I needed!!!

    • Gemma Stafford on July 3, 2018 at 4:01 am

      Hi there,
      Yes you certainly may. You can do this like my mum does, straight from the freezer into the pan, no water, but a little sugar, then gently ‘melt’ the frozen berries, they will release the ice and soften. Watch them or you will have jam. Strain the berries when they are fully defrosted and you will have the juice for dipping. Adding water will make this too wet, and dilute the flavor.
      Try it! lovely with yogurt too!
      Gemma 🙂

  25. M Brown on July 1, 2018 at 10:39 am

    I think you could totally do this with Truvia.

    Nice recipe.

  26. suelin on July 1, 2018 at 9:12 am

    Lovely recipe Gemma. I also made your 10-minute classic tiramisu! Absolutely amazing! Thanks and looking forward to more quick and easy recipes 😊

    • Gemma Stafford on July 1, 2018 at 9:17 pm

      I really hope you try this one Suelin. It’s hands down one of my favorite recipes on the site.

      Best,
      Gemma.

  27. Mona on July 1, 2018 at 8:47 am

    Hi Jemma,
    I am in the process of making it,how long whould you say is enough to soak the fruits in the sugar syrup?
    Thanks

    • Gemma Stafford on July 1, 2018 at 9:12 pm

      Hi Mona,

      honestly an hour is long enough. if you want to leave them for longer thats ok too 🙂

      Post a picture if you make it
      Gemma 🙂

  28. Ninny Maria on July 1, 2018 at 4:04 am

    It was a Summer Sunday BeRRy TReat😋 for ma kids and they liked it.😍 I wish I could have some more cream on it . . . .🤪 I have shared ma photos too.

    • Gemma Stafford on July 1, 2018 at 7:12 am

      Hi there,
      I saw your photo, well done you, and thank you for sharing the pic. I find if I am not too heavy handed with the first lot of cream mix then I have lots left for the top. The 8 x 8inch container helps too.
      I am happy that the kids liked this too, it is a good one for summer,
      Gemma 🙂

  29. Karen on June 30, 2018 at 7:32 am

    Hi Gemma!

    Not to say I don’t LOVE the recipe (all of your recipes, in fact!)… but, isn’t this more of a trifle, rather than a tiramisu?

    Thanks!

    • Gemma Stafford on June 30, 2018 at 2:59 pm

      Haha! Karen, yes, but then another name for Tiramisu is Tipsy Trifle, or Drunken Trifle.
      Do try these recipes, they give a lot of bang for the effort!
      Gemma 🙂

  30. Dawne Ward on June 28, 2018 at 11:19 pm

    Gemma, there are two kinds of lady fingers- crispy like a sweet cracker or soft like a pound cake. Which would you use for this recipe?

    • Gemma Stafford on June 29, 2018 at 12:48 am

      Hi Dawn,
      I only know one kind, the crisp one, which is super absorbent. This is the one I always use. This is an egg sponge, no fat. I have a recipe here (https://www.biggerbolderbaking.com/homemade-ladyfingers/).
      Thank you for being in touch,
      Gemma 🙂

  31. Jasmine on June 28, 2018 at 10:41 pm

    Ma’am…. And I have another question too.. What is the taste of mascarpone cheese?

    • Gemma Stafford on June 29, 2018 at 1:03 am

      Hi Jasmine,
      It is a very rich cream cheese,
      Gemma 🙂

  32. Jasmine on June 28, 2018 at 10:39 pm

    Ma’am… Yummy recipe… Can I make homemade mascarpone cheese using 25%fat containing fresh dairy cream?will it be good… Please reply

    • Gemma Stafford on June 29, 2018 at 1:02 am

      Hi Jasmine,
      Mascarpone cheese is a cream cheese made with cream rather than milk. This makes it really rich. You can indeed make it with 25% fat fresh dairy cream. An ultra heat treated cream will struggle to form a curd.
      I hope this is of help,
      Gemma 🙂

  33. Emma on June 28, 2018 at 4:08 pm

    hey Gemma is this possible to make with a natural sweetner?

    • Gemma Stafford on June 28, 2018 at 8:54 pm

      Hi Emma,

      You can use natural sweetness. Check out my sugar substitute chart.

      Best,
      Gemma.

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