Mixed Summer Berry Tiramisu

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This no bake and super simple Mixed Summer Berry Tiramisu is guaranteed to be your go-to dessert this summer! So easy, effortlessly stunning, and SO. GOOD. It’s just like the classic dessert you know and love, but made with summertime in mind! Three layers of ladyfinger cookies, soaked in amaretto and milk, filled with a simple mascarpone whipped cream, and finished with fresh summer berries! The best part about this no bake treat? It’s ready in 20 minutes or LESS! Oh, yes. It simply doesn’t get better than this. Every bite is perfectly sweet, with a subtle almond-y undertone, extra creamy, and a bright pop of flavor from the berries. It’s SO delicious!

About The Recipe

Happy first of July!

Wow. I cannot believe July is finally here and it’s officially summertime. I feel like I say this every summer, but I really feel like my mom and I are embracing the theme of summer this year. From no bake treats, to ice creams, and even nostalgic treats! We have been having SO much fun.

A summer inspired tiramisu has been on our idea list for a while now, but we could never really figure out how to do it. We wanted the pretty layers, we wanted different flavors, but something reminiscent of the classic dessert.

And, since the 4th of July right around the corner, we knew we wanted to do something that screamed summer.

Well, my mom and I put on our thinking caps and started trying to get the idea from our heads to the plate. The first stop? Our liquor cabinet. Sounds funny, I know, but we wanted something to soak the ladyfingers in, but we didn’t want to just use a coffee liqueur. We wanted something special!

Way back in the back of the cabinet, we found a bottle of amaretto. It’s not something we use often, but this sparked the idea on how to make our tiramisu!

Anything with amaretto was a popular drink/dessert when my mom owned her catering business (this was before I was born!). During that time, one of her most popular desserts was a tiramisu. She always said she hated having to take them because it was just a dessert in a casserole. Though, one day, she got the idea to build her tiramisu’s like a cake and place some of her leftover ladyfingers on the outside to hold everything in!

So, with that memory in mind, we knew exactly how to make this tiramisu.

It worked PERFECTLY the first time and it took no time at all. We were so excited! The best part? It stores in the fridge/freezer really well! So, it’s pretty much the ultimate summertime dessert.

Reasons You Will Love This Mixed Berry Tiramisu

• No baking required!
• Ready in 30 minutes or less.
• Tastes SO good.
• Can be made non-alcoholic.
• A truly crowd pleasing dessert.

Equipment Needed

• 8 Inch Springform Pan
• Mixing Bowls
• Hand Mixer
• Piping Bags

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Filling:

• Heavy Whipping Cream
• Powdered Sugar
• Vanilla Extract
• Mascarpone
• Assorted Berries

For The Layers:

• Ladyfinger Cookies
• Amaretto Liqueur
• Whole Milk

How To Make Mixed Berry Tiramisu

Step 1: Make the filling

With an electric mixer, beat the heavy cream, powdered sugar, and vanilla to medium peaks.

Beat in the mascarpone.

Step 2: Mix the syrup

In a small bowl, mix together the amaretto and milk.

Step 3: Assemble

Soak ladyfingers, one at a time, in amaretto mixture for at least 30 seconds.

Place in the bottom of an 8-inch springform pan to cover. Place un-soaked ladyfingers upright around the side of the pan.

Spread or pipe ⅓ of mascarpone mixture over bottom. Top with ⅓ of the berries. Repeat two more times.

Decorating Ideas

The wonderful thing about this tiramisu is that you can decorate it however you want! Keep it simple or go all out. Though, here are a few of our favorites.

• Use whole, fresh berries on top of the mascarpone layer.
• Pipe the mascarpone into any pattern you like.
• Dust with powdered sugar or cocoa powder.
• Use edible flowers.

How To Store

Once this cake is made and assembled, it NEEDS to be kept in the fridge. In a covered cake plate, it should last 1-2 days in the refrigerator. Though, in our opinion, the best way to keep this tiramisu is to freeze it! It’ll last up to 1 month.

Looking for more recipes like this? Here are a few you may like: Homemade Tiramisu, Mixed Berry Crisp, Tiramisu Cupcakes, Strawberry Sheet Cake

Expert Tips

• Be careful not to over whip the chantilly cream! About medium-stiff peaks is where it should be. Any stiffer and it may become more like sweetened butter.
• The strawberries need to be cut! Whether you chop them or slice them is up to you.
• Remember to wash and dry your fruit!
• The lady fingers need to be thoroughly soaked!
• For the exterior, with our homemade ladyfingers, it took about 15 to go around the edge. It may take you more or less, depending on how big/small your cookies are.
• If you use store-bought ladyfingers, it’s best to buy the softer ladyfingers for this recipe, as savoiardi tends to be too crunchy and not want to absorb the liquid as well.
• If you don’t want to use amaretto, you can mix together some milk with a splash of vanilla extract to help lend some flavor.

When you make this Mixed Summer Berry Tiramisu, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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