Looking for a show-stopping dessert that’s both elegant and easy to make? This Berry Tiramisu Trifle combines the creamy richness of classic tiramisu with the bright, tangy flavors of fresh berries. Perfect for dinner parties, holidays, or a sweet weekend treat, this dessert is as beautiful as it is delicious.
With layers of mascarpone cream, berry-infused sauce, and delicate ladyfingers, every bite is a perfect balance of textures and flavors. Plus, this Berry Tiramisu Trifle is no-bake, meaning less time in the kitchen and more time enjoying your creation!
Ingredients:
- 6 oz lady fingers
- 1/2 lb blueberries
- 1 lb blackberries
- 1 lb Mascarpone cheese
- 4 organic free-range egg yolks
- 5 tbsp granulated sugar
- 3/4 cup organic heavy cream
- 4 tbsp honey (plus more to taste)
- Juice of 2 lemons
- 2 tsp vanilla extract
- 2 tbsp water
- Basil leaves (for garnish)
- Lilac flowers (optional, for garnish)
Instructions:
Prepare the Berry Sauce:
In a small saucepan, combine the blackberries, blueberries, lemon juice, vanilla extract, honey, and water.
Simmer over a low flame, covered, for a few minutes until the blueberries have popped. Allow to cool, then strain to separate the liquid from the solids.
Whip the Cream:
Whip the heavy cream with 1 tbsp of granulated sugar using a mixer with a whisk attachment until stiff peaks form. Refrigerate until needed.
Prepare the Mascarpone Mixture:
In a different bowl, cream the egg yolks with the remaining granulated sugar until smooth.
Gradually add the Mascarpone cheese until fully incorporated.
Combine Whipped Cream and Mascarpone:
Gently fold the chilled whipped cream into the Mascarpone mixture using a spatula.
Divide this mixture into two bowls. Fold the solid berries into half of the Mascarpone mixture and set aside.
Assemble the Tiramisu:
Prepare 4 medium-sized glasses or a single trifle dish.
Dip ladyfingers briefly in the berry sauce and layer them at the bottom of your chosen dish.
Add a layer of the berry Mascarpone mixture followed by a layer of the plain Mascarpone mixture. Repeat the layering until all ingredients are used.
Refrigerate for a few hours, or until the tiramisu sets.
Garnish and Serve:
Serve the tiramisu chilled, garnished with fresh blackberries, basil leaves, and optional lilac blossoms for a decorative touch.
Storage Instructions:
- Fridge: Store covered for up to 3 days.
- Freezer: Not recommended (cream may separate).
Tips for Making the Perfect Berry Tiramisu Trifle:
✔ Don’t over-soak the ladyfingers – A quick dip prevents sogginess.
✔ Use room-temperature mascarpone – Ensures a smooth cream.
✔ Chill before serving – Helps layers set for clean cuts.
✔ Garnish last-minute – Keeps herbs and flowers fresh.
Frequently Asked Questions (FAQ):
Q: Can I make this ahead of time?
A: Yes! Assemble 1 day in advance (without garnishes).
Q: Can I use frozen berries?
A: Yes, but thaw and drain excess liquid first.
Q: Is this dessert very sweet?
A: It’s balanced—adjust honey/sugar to taste.
Q: Can I skip the egg yolks?
A: Yes, but the texture will be lighter.
Conclusion:
This Berry Tiramisu Trifle is a delightful twist on a classic dessert, offering a perfect mix of creamy, fruity, and delicate textures. Whether for a special occasion or a weekend treat, it’s sure to impress.
More Recipe Suggestions:
Creamy Dreamy Tiramisu Cupcakes
Peach and Cream Cheese Pound Cake Trifle
Creamy Garlic Parmesan Brussel Sprouts & Bacon
Berry Tiramisu Trifle
Equipment
- Trifle Bowl Optional
Ingredients
- 6 oz lady fingers
- 1/2 lb blueberries
- 1 lb blackberries
- 1 lb Mascarpone cheese
- 4 organic free-range egg yolks
- 5 tbsp granulated sugar
- 3/4 cup organic heavy cream
- 4 tbsp honey plus more to taste
- Juice of 2 lemons
- 2 tsp vanilla extract
- 2 tbsp water
- Basil leaves for garnish
- Lilac flowers optional, for garnish
Instructions
Prepare the Berry Sauce:
- In a small saucepan, combine the blackberries, blueberries, lemon juice, vanilla extract, honey, and water.
- Simmer over a low flame, covered, for a few minutes until the blueberries have popped. Allow to cool, then strain to separate the liquid from the solids.
Whip the Cream:
- Whip the heavy cream with 1 tbsp of granulated sugar using a mixer with a whisk attachment until stiff peaks form. Refrigerate until needed.
Prepare the Mascarpone Mixture:
- In a different bowl, cream the egg yolks with the remaining granulated sugar until smooth.
- Gradually add the Mascarpone cheese until fully incorporated.
Combine Whipped Cream and Mascarpone:
- Gently fold the chilled whipped cream into the Mascarpone mixture using a spatula.
- Divide this mixture into two bowls. Fold the solid berries into half of the Mascarpone mixture and set aside.
Assemble the Tiramisu:
- Prepare 4 medium-sized glasses or a single trifle dish.
- Dip ladyfingers briefly in the berry sauce and layer them at the bottom of your chosen dish.
- Add a layer of the berry Mascarpone mixture followed by a layer of the plain Mascarpone mixture. Repeat the layering until all ingredients are used.
- Refrigerate for a few hours, or until the tiramisu sets.
Garnish and Serve:
- Serve the tiramisu chilled, garnished with fresh blackberries, basil leaves, and optional lilac blossoms for a decorative touch.
Share this:
Discover more from NorthEast Nosh Recipes
Subscribe to get the latest posts sent to your email.
