This no-bake dessert is inspired by the popular berry chantilly layer cake. Enjoy six delicious layers of vanilla ladyfingers, chantilly cream, and fresh berries without turning on your oven!
I love a no-bake summer dessert! If you do as well, you’ve come to the right place! Be sure to also try our Berry Trifle and Strawberry Icebox Cake.
What sets this recipe apart
No-bake: Unlike a berry chantilly cake, this recipe requires no baking!
Six layers: Enjoy 6 flavorful layers of ladyfingers, chantilly cream, and juicy berries.
Make ahead: This recipe is best if it sits in the fridge overnight, making it the perfect make ahead dessert for summer!
Ease: This dessert is easier to make and serve than a traditional layer cake.
Success tips
My Top Tips for this recipe💡
Plan ahead! This recipe needs to set in the fridge for at least 8 hours, preferably overnight. This ensures that the lady fingers soften into cake-like consistency. I assemble it the night before I plan to serve it.
Mascarpone cheese, cream cheese, and heavy cream should all be cold – straight from the fridge! This ensures the chantilly cream sets up properly.
If you have a stand mixer, use it for the chantilly cream. If not, an electric hand mixer can be used. I do not recommend mixing by hand.
Overview: 3 components
This recipe is made of three components that are layered on top of each other.
- Vanilla-soaked ladyfingers
- Chantilly cream (a sweetened mixture of mascarpone cheese, cream cheese, and whipped cream)
- Fresh berries
Layer in a baking dish and pop in the refrigerator overnight to set! Full details in recipe card.
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Recipe
Berry Tiramisu Recipe (No-Bake)
Ingredients
Ladyfingers:
- 28-30 ladyfingers
- ¾ cup granulated sugar
- 1 cup water
- ½ teaspoon pure vanilla extract
Chantilly cream:
- 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
Berries:
- 7 cups fresh berries*
- ⅓ cup mixed berry jam*, more if needed, see note
Instructions
Simple syrup (for soaking ladyfingers):
- In a small saucepan, combine water and sugar. Simmer until the sugar is fully dissolved. Stir in vanilla extract. Pour into a wide shallow bowl and set aside to cool to room temperature. Continue with the chantilly cream.
Chantilly cream:
- Using a stand mixer (preferred) with the paddle attachment, or a hand mixer, beat the mascarpone, cream cheese, and powdered sugar until smooth and combined. Remove the paddle attachment (scrape off any excess) and switch to the whisk attachment. With the mixer running on medium speed, slowly pour the heavy cream into the cheese mixture, followed by the two extracts. Turn the speed up to medium high and beat until stiff peaks form. Occasionally stop and scrape down the bowl. Place the chantilly cream in the refrigerator until the simple syrup is cool and you are ready to assemble.
Berries:
- Right before assembling, toss half of the mixed berries with ⅓ cup berry jam. Place the other half of the berries, tightly covered, in the refrigerator until right before you serve the tiramisu (most likely tomorrow).
Assembly:
- Get out an 11x7x2 (or similar sized) baking dish. Dip each ladyfinger briefly into the simple syrup, flipping it over to coat both sides. Fill the bottom of the baking dish with one even layer of ladyfingers, breaking pieces as needed to fit. I used 13½ ladyfingers.
- Top with half of the chantilly cream, spreading into an even layer.
- Top the chantilly cream with all of the berries that you combined with the jam. If there are any accumulated juices spoon them over as well.
- Repeat with another layer of soaked ladyfingers. I like to press down on the ladyfingers to firmly pack in the layers.
- Top that layer of ladyfingers with the remaining chantilly cream.
- Tightly cover and refrigerate at least 8 hours, preferably overnight.
Serving:
- Right before serving, toss reserved berries with 2-tablespoons of berry jam (or you can leave the berries plain). Gently spoon the berries onto the top of the tiramisu and serve.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Lola says
Hello, do you think I’d be able to use a 9×13 inch pan? I don’t have an 11×7. This recipe looks so easy and delicious! Definitely want to give it a go! Thanks!
Allison Mattina says
Hi, Lola! You can use a 9×13 but you will need to increase the quantities of everything (ladyfingers, soaking syrup, chantilly cream, and berries). I think if you did one and a half times the recipe you should have more than enough for a 9×13. This is a forgiving recipe since you’re not actually baking. You can play around with it. Enjoy!
Lynda Berglund says
One of the best desserts I have ever had!!
Allison Mattina says
That’s great to hear! Thanks for taking the time to comment. 🙂
Cynthia A says
Delicious recipe, and came together very easily. I do suggest that the powdered sugar is sifted into the cream cheese and mascarpone. Otherwise it’s very hard to get the little lumps out. Next time I am going to try making it without jam. I suspect it will be sweet enough with just the fruit.
Allison Mattina says
Thanks for sharing your experience. I’m glad you enjoyed it! 🙂