Description
A vibrant twist on the classic tiramisu, utilizing fresh berries for a burst of color and flavor, while being completely no-bake.
Ingredients
Scale
- 28-30 ladyfingers
- ¾ cup granulated sugar
- 1 cup water
- ½ teaspoon pure vanilla extract
- 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
- 7 cups fresh berries (1 pound strawberries halved or quartered, 1 pint blueberries, 6 ounces blackberries, 6 ounces raspberries)
- ⅓ cup mixed berry jam (plus 2 tablespoons jam for topping)
Instructions
- Combine water and granulated sugar in a small saucepan, then simmer gently until the sugar fully dissolves.
- Remove from heat and stir in the vanilla extract.
- Pour the syrup into a wide shallow bowl and let it cool to room temperature.
- Beat mascarpone, cream cheese, and powdered sugar together in a mixing bowl using a stand mixer with a paddle attachment or a hand mixer until smooth and combined.
- Swap to the whisk attachment and while mixing on medium speed, slowly add the heavy whipping cream along with vanilla and almond extracts.
- Increase speed to medium-high and beat until stiff peaks form.
- Refrigerate the cream until ready to assemble.
- Toss half of the fresh berries with ⅓ cup of berry jam to sweeten and enhance flavor.
- Cover and refrigerate the remaining berries untouched for serving on top later.
- Briefly dip each ladyfinger in the cooled simple syrup, flipping to coat both sides.
- Lay the soaked ladyfingers in a single even layer at the bottom of an 11x7x2 inch baking dish, breaking as necessary to fit (approximately 13½ ladyfingers).
- Spread half of the Chantilly cream evenly over the ladyfingers.
- Distribute the jam-coated berries and any juices evenly over the cream layer.
- Dip and arrange another layer of soaked ladyfingers over the berries, pressing lightly to compact the layers.
- Top this with the remaining Chantilly cream, spreading it smoothly.
- Cover the dish tightly and refrigerate for at least 480 minutes or preferably overnight to allow flavors to meld and the dessert to set.
- Toss the reserved fresh berries with 2 tablespoons of berry jam (optional) before serving, and gently spoon them over the tiramisu as a bright, flavorful topping.
Notes
For those watching their sugar intake, consider using sugar substitutes like stevia or monk fruit.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 100mg