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Triple Berry Tiramisu Recipe

This Triple Berry Tiramisu Recipe is a fruity, no-bake twist on the classic Italian dessert. Featuring layers of fresh berries, airy mascarpone cream, and juice-soaked ladyfingers, it’s the perfect make-ahead treat for spring and summer gatherings.
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Prep Time 30 minutes
Cook Time 8 hours
Course Dessert
Cuisine American, Italian
Servings 8
Calories 390 kcal

Ingredients
  

For the Berry Mixture:

  • 1 cup strawberries hulled and sliced
  • 1 cup raspberries
  • 1 cup blueberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon berry liqueur optional

For the Mascarpone Cream:

  • 16 oz mascarpone cheese at room temperature
  • 1 ½ cups heavy whipping cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon

For the Ladyfingers:

  • 1 package 7 oz Italian savoiardi (ladyfingers)
  • ½ cup berry juice from strained berries or fruit nectar

For Garnish:

  • Fresh mixed berries
  • Lemon zest
  • Mint leaves
  • Powdered sugar optional

Instructions
 

Step 1: Macerate the Berries

  • Combine strawberries, raspberries, and blueberries in a bowl.
  • Add sugar, lemon juice, and berry liqueur (if using).
  • Toss gently and let sit for 30–60 minutes.
  • Strain and reserve the berry juice.

Step 2: Make the Mascarpone Cream

  • Whip heavy cream in a mixing bowl until soft peaks form.
  • In a separate bowl, mix mascarpone, powdered sugar, vanilla, and lemon zest.
  • Gently fold the whipped cream into the mascarpone mixture until smooth and fluffy.

Step 3: Assemble the Tiramisu

  • Lightly dip each ladyfinger in the reserved berry juice for 1–2 seconds.
  • Layer dipped ladyfingers in a 9x9-inch dish.
  • Spread half of the mascarpone cream over the ladyfingers.
  • Top with half of the macerated berries.
  • Repeat with remaining ladyfingers, mascarpone, and berries.

Step 4: Chill and Garnish

  • Cover and refrigerate for at least 6 hours or overnight.
  • Before serving, top with fresh berries, lemon zest, mint, and powdered sugar.

Notes

  • Make Ahead: This tiramisu is ideal for making a day in advance for optimal flavor.
  • Storage: Store covered in the refrigerator for up to 3 days. Individual portions can be frozen for up to 2 weeks.
  • Berry Liqueur Substitution: Use pomegranate juice or omit completely for a kid-friendly version.
  • Mascarpone Substitute: Use 12 oz cream cheese mixed with ¼ cup sour cream if needed.
  • Presentation Tip: Serve in clear glasses or a trifle bowl for an elegant layered look.