Description

This Berry Tiramisu Trifle is a delightful, no-bake dessert that combines the classic elegance of tiramisu with the fresh, fruity flavors of mixed berries. Layers of soft ladyfingers, creamy mascarpone, and juicy strawberries, raspberries, blueberries, and blackberries create a visually stunning and indulgent treat. Unlike traditional tiramisu, this version replaces espresso with berry syrup or fruit juice, making it a refreshing, caffeine-free alternative perfect for summer gatherings, brunches, and special occasions. Easy to prepare and best when chilled overnight, this trifle is a guaranteed crowd-pleaser!

Ingredients

Scale

6 oz lady fingers
1/2 lb blueberries
1 lb blackberries
1 lb mascarpone cheese
4 egg yolks organic free range
5 tbsp granulated sugar
3/4 c heavy cream organic
4 tbsp honey + more to taste
2 lemons juices
2 tsp vanilla extract
2 tbsp water
leaves Basil for garnish
Lilac flowers for garnish optional

Instructions

1. In a small saucepan add the blackberries and blueberries together with the lemon juice, vanilla extract, honey and 2 tbsp of water. . Bring it to a simmer on low flame, cover with a lid and simmer together for a few minutes until the blueberries have popped. Allow to cool. Once cooled off strain the berry sauce separating the liquid from the solids.
2. Meanwhile using a mixer with the whisk attachment whip together the heavy cream with 1 tbsp go granulated sugar. Transfer to the refrigerator and keep cold until ready to use.
3. In a different bowl cream together the egg yolks with the granulated sugar using the mixer with the whisk attachment. Start adding the mascarpone cheese a little bit at a time until incorporated.
4. Using a spatula add the chilled whipped cream to the bowl with the mascarpone and gently fold them together. Divide in two bowls.
5. Add the solid berries from the sauce to hold of the mascarpone whipped cream mixture and gently fold together. Set aside.
6. Prepare 4 medium size glasses or 1 trifle dish to assemble your tiramisu.

Dip the ladyfingers in the berry sauce gently and layer them in the bottom of the glasses or truffle dish. Add a layer of the berry mascarpone mixture followed by a layer of the plain mascarpone mixture. Repeat the layer until you run out of ingredients.
Refrigerate for a couple of hours or until set.
Serve chilled garnished with some fresh blackberries, fresh basil and a few lilac blossoms if available.

Notes

Berry Selection: Use a mix of fresh strawberries, raspberries, blueberries, and blackberries for the best flavor. If using frozen berries, thaw and drain them before layering.
Ladyfinger Soaking Tip: Avoid fully soaking ladyfingers—just a quick dip in berry juice or syrup prevents them from getting too soggy.
Make-Ahead Friendly: The trifle tastes even better when chilled for at least 4-6 hours or overnight, allowing the flavors to meld.
Customization:
- Add lemon zest for a citrusy twist.
- Swap ladyfingers for sponge cake if desired.
- Use coconut cream for a dairy-free option.
Storage: Best consumed within 2-3 days. Refrigerate in an airtight container and avoid freezing, as mascarpone can separate.