Strawberry Tiramisu with Blueberries and Raspberries

Strawberry Tiramisu with Blueberries and Raspberries

Course: Dessert

Cuisine: American

Prep Time: 15

Refrigerate: 4

Total Time: 15

Servings: slices

Calories: 539kcal

Author: Becky Hardin

Strawberry Tiramisu with Blueberries and Raspberries is a delicious triple berry dessert! This fruity tiramisu recipe is sweet, beautiful, easy, and SO delicious. It's the perfect easy dessert recipe for Valentine's Day, 4th of July, or any other day of the year!

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Equipment

Ingredients

20 soft ladyfingers 165 grams (1 package)
1½ cups heavy cream 341 grams
8 ounces mascarpone cheese 454 grams
1 cup granulated sugar 200 grams, divided
1 teaspoon pure vanilla extract 4 grams
5 tablespoons Chambord raspberry liqueur 71 grams, divided
⅔ cup strawberry jam or jelly 227 grams
1½ cups sliced fresh strawberries 251 grams
1 cup fresh raspberries 120 grams
½ cup fresh blueberries 85 grams

Instructions

Spray a 9x9-inch baking dish with nonstick spray.
Place half of the lady fingers on the bottom of the pan, side by side. I used 10 on the bottom, 2 rows of 5.
20 soft ladyfingers
In a large bowl, using a hand mixer, beat the heavy cream until soft peaks form, about 3-4 minutes.
1½ cups heavy cream
Beat in the mascarpone, ½ cup sugar, vanilla, and 2 tablespoons Chambord. Mix until fully combined and smooth. Set aside.
8 ounces mascarpone cheese, 1 cup granulated sugar, 1 teaspoon pure vanilla extract, 5 tablespoons Chambord raspberry liqueur
In a separate small bowl, stir together the jam/jelly and the remaining 3 tablespoons Chambord. Set aside.
⅔ cup strawberry jam or jelly
In yet another bowl, mix together all of the fruit with ½ cup sugar. Stir to coat all the fruit; macerating the fruit and allowing some juices to form. Set aside.
1½ cups sliced fresh strawberries, 1 cup fresh raspberries, ½ cup fresh blueberries
Start by smoothing half of the cream mixture over the ladyfingers. Use a spatula to smooth out the layer. Top with half of the jam mixture and use a fork to incorporate the jam into the cream. Top with half of the fruit.
Repeat the layers, starting with ladyfingers, cream, jam, then fruit.
Cover and refrigerate for a minimum of 4 hours.
Serve cold.

Video

Notes

I prefer fresh berries for this recipe, but you can use either fresh or frozen berries.
Make sure you get the soft ladyfingers (I found them in the freezer aisle), not the crunchy cookie ones.
You can buy mascarpone cheese at the store, or make your own with my Homemade Mascarpone Cheese Recipe!

Storage: Store strawberry tiramisu with blueberries and raspberries in an airtight container in the refrigerator for up to 3 days.

Nutrition