Triple Berry Tiramisu

This Berry Tiramisu is a light and refreshing twist on the classic dessert. It’s made with layers of fluffy mascarpone whipped cream, juicy berries, and ladyfingers. There’s no espresso here—just vibrant fruit flavor in every bite.

This post is sponsored by American Dairy Association Mideast. All opinions are my own.

If you’re familiar with a Berry Chantilly cake, then this dessert is for you. I like to think of it as the easier version of the layer cake. The Berry Tiramisu is layered with macerated berries, ladyfingers soaked in a milk mixture and my favorite part of the whole dish, a mascarpone whipped cream.

I could quite literally eat an entire batch of the mascarpone whipped cream with a spoon—it’s one of my favorite ways to make stabilized whipped cream.

When I served my boys a slice of the Berry Tiramisu, they of course they ate the whipped cream (discarding all the berries, rude) and a couple of bites of the “cake”. Whenever I am making a dessert with whipped cream, I know I have to make extra for them, so I usually grab two containers of mascarpone. If you have extras lying around, check out these tips for safely storing hard and soft cheeses to maximize freshness from my friends at ADA Mideast.

For more years than I can count, I’ve partnered with my friends at American Dairy Association Mideast, touring several dairy farms in Ohio and keeping up to date with the dairy industry and how it impacts the food on our shelves. Between desserts and two young boys, we go through our fair share of dairy. Milk helps fuel their growth and provides nutrients their bodies need daily.

What You Can Expect From This Berry Tiramisu

• Fresh & fruity – A mix of blueberries, raspberries, and blackberries adds natural sweetness and color. The berries are lightly macerated with sugar and lemon juice to bring out their juices and deepen their flavor.
• Creamy but not heavy – The mascarpone whipped cream is light, smooth, and perfectly balanced.
• No-bake & easy to assemble – Ideal for spring and summer entertaining.

Recipe and Ingredient Notes

• Fresh Berries- You can use anything in season, including raspberries, blackberries or blueberries. Strawberries also work great.
• Mascarpone cheese- Usually found in the specialty cheese section near the deli. See more below.
• Ladyfingers- It’s best to use the kind that are dry and crisp, like a cookie, rather than soft like a cake.
• Liquor- As an option, you can mix some liquor into the milk mixture. You can use rum, brandy or bourbon.
• Freeze-dried Strawberries- These add a wonderful freshness and decoration to the top. I recommend using a fine mesh strainer to sift the powder over the top and remove any larger pieces.

How to Prepare and Assemble

This dessert is best made ahead of time, giving it a chance to chill and set. When you’re ready to serve, it slices beautifully and looks just as good as it tastes. Prepare up to 24 hours in advance for best results. You can serve the same day, but keep in mind it needs a few hours to chill and set.

• Prepare the Berries: Toss the berries (cut any large ones) with sugar, lemon juice, and vanilla extract. Let them sit for 15–30 minutes until juicy. Drain the excess liquid into a bowl and set it aside. Spread the berries on paper towels to absorb extra moisture. This is an important step to help prevent your dessert from getting soggy.
• Prepare the whipped cream: Combine the mascarpone with ¼ cup heavy cream and mix together until the mascarpone is incorporated and no lumps remain. Then add the remaining heavy cream, beating until soft peaks form, add powdered sugar and vanilla extract, and beat to stiff peaks.

Assembly

1. Combine the milk, vanilla, optional liquor, and any of the reserved berry juice in a shallow bowl.
2. Spread a thin layer of whipped cream (about ¼ cup) in a 9-inch square dish.
3. Dip both sides of each ladyfinger in the milk mixture and arrange in a single layer. Top with half the cream and half the berries, gently pressing the berries into the cream.
4. Repeat with another layer of soaked ladyfingers, spread ¼ cup of whipped cream, top with the remaining berries, and spread all remaining whipped cream over the top. Note that the berries are going directly on the ladyfingers for this layer.
5. Cover and chill for 2–4 hours. Before serving, dust with finely crushed freeze-dried strawberries using a fine mesh strainer.

Storage Instructions

This dessert is best made ahead of time, giving it a chance to chill and set. When you’re ready to serve, it slices beautifully and looks just as good as it tastes.

It’s best served within 24 hours of preparation but will keep for up to 4 days in the refrigerator. Be sure to keep this Tiramisu well chilled. I do not recommend freezing this.

For more information about dairy nutrition, to find delicious new recipes and to meet Ohio and West Virginia dairy farmers, visit www.Drink-MIlk.com, and follow the American Dairy Association Mideast on Facebook, Pinterest and Instagram.

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