Food and Recipes Desserts Berry Tiramisu 5.0 (2) 1 Review Add loads of fresh fruit to tiramisu for a crowd-pleasing and special dessert. By Carrie Honaker Carrie Honaker Carrie Honaker is a freelance writer and pastry chef specializing in food, wine, and travel. Using her background working in and owning restaurants, she provides insight into products and practices for the home cook. Southern Living's editorial guidelines Published on May 22, 2023 Rate PRINT Share Trending Videos Close this video player Photo: Caitlin Bensel; Food Stylist: Torie Cox Active Time: 25 mins Chill Time: 8 hrs Total Time: 8 hrs 25 mins Servings: 12 Tiramisu, the decadent Italian dessert, can also be a summer regular when berries are bountiful and the sunny weather begs for a chilled sweet. Classic ladyfingers are layered with the summer's freshest berries and traditional mascarpone cheese to make a refreshing take on the classic dessert. The usual coffee and marsala wine swap out for a homemade berry simple syrup and your favorite fruit liqueur, lending brightness to the buzzy dessert, perfect for a picnic, backyard barbecue, or pool party. And if you’re looking for an alternative to the ubiquitous flag cake for the 4th of July, berry tiramisu is your answer. You'll have some leftover berry simple syrup, but don't toss it! Put it in a jelly or mason jar, and pop it in the refrigerator. It makes a lovely sauce for other desserts like a flourless chocolate torte, angel food cake, or add it to your margaritas or mojitos for a berry burst. Make It Yours This recipe is easy to customize with your favorite berries. We used sliced strawberries, raspberries, blackberries, and blueberries, but you can use any combination of fresh berry that you like.You can also use your choice of fruit liqueur, depending on your taste or if you have something already at home. Crème de Cassis (black currant), Chambord (black raspberry), or Grand Marnier (bitter orange) are all great options. Ingredients 3/4 cup water 1 1/2 cups granulated sugar, divided 10 cups mixed berries (sliced strawberries, raspberries, blackberries, and blueberries), divided 2 Tbsp. fruit liqueur (such as Creme de Cassis, Chambord, Grand Marnier) 2 (7 oz.) packages dry ladyfingers 2 (8 oz.) containers mascarpone cheese 1 1/4 cups heavy whipping cream 1 tsp. vanilla extract 1 Tbsp. orange zest (from 1 orange) Directions Gather your ingredients and prepare berry simple syrup: Caitlin Bensel; Food Stylist: Torie Cox In a saucepan, bring water and 1/2 cup sugar to a boil, and simmer until sugar dissolves. Caitlin Bensel; Food Stylist: Torie Cox Add 4 1/2 cups of berries and fruit liqueur. Caitlin Bensel; Food Stylist: Torie Cox Simmer over medium-low heat for 10 minutes. Caitlin Bensel; Food Stylist: Torie Cox Remove from heat and pour through a fine mesh strainer set over a large bowl. Caitlin Bensel; Food Stylist: Torie Cox Reserve liquid and berries separately. Caitlin Bensel; Food Stylist: Torie Cox While the berry simple syrup is simmering, macerate berries: Combine 4 1/2 cups of berries in a bowl with 1/4 cup sugar, toss to coat, and let sit at room temperature until you’re ready to assemble. Caitlin Bensel; Food Stylist: Torie Cox Prepare mascarpone mixture: Using an electric mixer (or you can do this by hand if you prefer), beat heavy whipping cream until slightly thickened. Add remaining 3/4 cup sugar and vanilla extract, and whip until soft peaks form. Caitlin Bensel; Food Stylist: Torie Cox Add mascarpone and whip until stiff. Caitlin Bensel; Food Stylist: Torie Cox Assemble tiramisu: Dip ladyfingers in berry simple syrup, making sure they absorb some of the syrup, and line tightly along the bottom of a 9x13 pan. Caitlin Bensel; Food Stylist: Torie Cox Top with the reserved strained berries and spread into an even layer. Caitlin Bensel; Food Stylist: Torie Cox Spread half of the mascarpone mixture over top of cooked berries. Caitlin Bensel; Food Stylist: Torie Cox Repeat ladyfinger soak and layer. Caitlin Bensel; Food Stylist: Torie Cox Top with fresh berries. Caitlin Bensel; Food Stylist: Torie Cox Finish with the remaining mascarpone mixture. Caitlin Bensel; Food Stylist: Torie Cox Cover and chill for at least 8 hours or overnight. Caitlin Bensel; Food Stylist: Torie Cox Shortly before serving, garnish with remaining 1 cup berries. Caitlin Bensel; Food Stylist: Torie Cox Rate It Print