Berry Tiramisu Recipe (No-Bake)

A serving of berry tiramisu on a white plate garnished with mixed berries.

This no-bake dessert is inspired by the popular berry chantilly layer cake. Enjoy six incredible layers of vanilla ladyfingers, chantilly cream, and fresh berries without turning on your oven!

Course Dessert

Cuisine American

Prep Time 25

Chill Time 10

Total Time 10 25

Servings

Calories 510kcal

Author Allison Mattina

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

Berries: I used 1 pound strawberries, 1 pint blueberries, 6 ounces EACH blackberries and raspberries. Use any combination of fresh berries that you like. Be sure to halve or quarter the larger strawberries.

Jam: Use a flavor of jam that complements the berries you are using. I used Bon Maman mixed berry preserves. I recommend using ⅓ cup of jam to mix into the berries that go inside the tiramisu. If you want to toss the berries that go on top of the tiramisu with jam, use about 2 tablespoons (much more than that can make the berry topping too wet).

Storage: This tiramisu should be stored in the refrigerator and served chilled. It is best within two days of assembling it.

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