Summer Berry Tiramisu (Printable Version)
# What You Need:
→ Berry Mixture
01 -
300 g mixed fresh berries (e.g., strawberries, raspberries, blueberries)
02 -
2 tbsp granulated sugar
03 -
2 tbsp lemon juice or berry liqueur (optional)
04 -
150 ml berry juice or fruit purée
→ Mascarpone Cream
05 -
500 g mascarpone cheese
06 -
300 ml heavy whipping cream
07 -
100 g granulated sugar
08 -
1 tsp vanilla extract
09 -
Zest of 1 lemon (optional)
→ Base
10 -
200–250 g ladyfinger biscuits (savoiardi)
→ Garnish (optional)
11 -
Extra fresh berries
12 -
Mint leaves
13 -
Powdered sugar
# Steps to Follow:
01 -
In a bowl, toss berries with sugar and lemon juice or liqueur. Let sit for 10–15 minutes until juices are released. Reserve 150 ml of the juice or purée for dipping.
02 -
In a large bowl, beat mascarpone until smooth. In a separate chilled bowl, whip cream with sugar and vanilla until medium-stiff peaks form. Gently fold whipped cream into the mascarpone in batches. Add lemon zest if using.
03 -
Quickly dip each ladyfinger into the reserved berry juice and arrange a single layer in a 23×33 cm dish. Spread half of the mascarpone cream over the biscuits. Top with half of the berry mixture.
04 -
Repeat with another layer of dipped ladyfingers, remaining mascarpone, and berries. Smooth the top and cover with plastic wrap. Refrigerate for at least 4 hours (preferably overnight).
05 -
Garnish with extra berries and mint just before serving. Dust lightly with powdered sugar if desired.
# Additional Notes:
01 -
Use frozen berries if fresh are unavailable, but thaw and drain well first.
02 -
For a firmer texture, chill overnight before slicing.
03 -
Swap berry juice for elderflower cordial or limoncello for a floral note.