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Easy Berry Chantilly Tiramisu

Easy Berry Chantilly Tiramisu – Creamy and Irresistible

A creamy and irresistible Berry Chantilly Tiramisu made with fresh berries, mascarpone cream, and soft ladyfingers. This easy no-bake dessert is perfect for summer gatherings, holidays, brunches, and special occasions.
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Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings 8

Ingredients
  

Berry Mixture

  • 2 cups strawberries fresh and sliced
  • 1 cup blueberries fresh
  • 1 cup raspberries fresh
  • 1 cup blackberries fresh
  • 2 tbsp powdered sugar
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp lemon zest freshly grated

Chantilly Cream

  • 8 oz mascarpone cheese softened
  • 2 cups heavy whipping cream cold
  • ¾ cup powdered sugar
  • 2 tsp vanilla extract

Tiramisu Layers

  • 24 ladyfingers
  • ½ cup berry juice or berry puree
  • ½ cup fresh mixed berries for topping
  • 2 tbsp fresh mint leaves optional garnish

Instructions
 

  • Prepare the Berries: Wash and gently dry the strawberries, blueberries, raspberries, and blackberries. Slice the strawberries and reserve some of the best-looking berries for the topping.
  • Make the Berry Mixture: Combine the berries with powdered sugar, lemon juice, and lemon zest. Gently toss and let the mixture sit for several minutes so the berries release some of their natural juices.
  • Prepare the Chantilly Cream: Beat the mascarpone until smooth. Add the powdered sugar and vanilla extract and mix until combined.
  • Whip the Cream: In a separate bowl, whip the cold heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture until smooth, fluffy, and creamy.
  • Dip the Ladyfingers: Quickly dip each ladyfinger into the berry juice or berry puree. Avoid soaking them for too long because they can become too soft.
  • Build the First Layer: Arrange the soaked ladyfingers in an even layer across the bottom of the baking dish. Break some pieces if needed to fill the gaps.
  • Add the Chantilly Cream: Spread half of the Chantilly mascarpone cream evenly over the ladyfingers.
  • Add the Berries: Scatter a layer of the prepared fresh berries evenly over the cream.
  • Repeat the Layers: Add another layer of berry-soaked ladyfingers, followed by the remaining Chantilly cream. Smooth the top with a spatula.
  • Chill: Cover the tiramisu and refrigerate for at least 4 hours, preferably overnight, allowing the flavors and textures to develop.
  • Garnish and Serve: Just before serving, decorate with the reserved fresh berries and optional mint leaves. Serve chilled.

Notes

 
  • Use fresh, ripe berries for the best flavor and color.
  • Do not oversoak the ladyfingers or the tiramisu can become watery.
  • Keep the heavy cream cold before whipping for the best volume.
  • For the best texture, chill the tiramisu for at least 4 hours.
  • Overnight chilling makes the layers softer and the flavors more developed.
  • Add the fresh berry garnish shortly before serving.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • The tiramisu can be frozen, although the fresh berries may become softer after thawing.
 

Nutrition Facts

 
  • Calories: 450 kcal
  • Carbohydrates: 48 g
  • Protein: 6 g
  • Total Fat: 26 g
  • Saturated Fat: 15 g
  • Cholesterol: 145 mg
  • Sodium: 95 mg
  • Fiber: 4 g
  • Total Sugar: 28 g
  • Potassium: 220 mg
  • Calcium: 90 mg
  • Iron: 1.5 mg
  • Vitamin A: 850 IU
  • Vitamin C: 35 mg