Put on Your Cake Pants recipes

Mixed Berry Tiramisu

Author Put on Your Cake Pants


  • 1 cup diced strawberries
  • 1 cup raspberries
  • 1 cup blueberries
  • 3 tablespoons granulated sugar
  • 1 1/2 cups heavy cream
  • 8 ounces mascarpone at room temperature
  • 2 tablespoons powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 7- ounce package ladyfingers
  • 1 cup fruit juice


  1. Place the fruit in a bowl and stir in 3 tablespoons of granulated sugar. Set aside.
  2. In the bowl of a mixer, combine the heavy cream, mascarpone, powdered sugar, and vanilla extract. Using the whisk attachment, beat until smooth (you may have to run a spatula around the sides and the whisk once or twice in the beginning) and peaks form.
  3. Place the fruit juice (including any extra liquid from the fruit, if you like) in a shallow dish or bowl. Holding a ladyfinger horizontally, dip one half of it quickly (less than 1 second) into the juice. Place it, dipped side facing up, in the bottom of a 9x9 baking pan. Repeat with half of the ladyfingers, until the bottom of the pan is covered (I did 2 rows of 6 ladyfingers).
  4. Spread half of the mascarpone mixture evenly over the ladyfingers. Place half of the fruit on top (I recommend draining off any excess liquid first). Using the method described in step 3, dip the remaining ladyfingers and place them on top of the fruit layer (facing the opposite direction of the first layer of ladyfingers). Top with the remaining mascarpone mixture and fruit.
  5. Cover and refrigerate for 4-8 hours before serving.

Recipe Notes

I used the crunchy type of ladyfingers (which I found in the cookie aisle) rather than the soft type (which were in the bakery section).
I used a berry blend fruit juice (100% juice). Try to pick something with a lot of natural fruit flavor (i.e. not Hawaiian punch), since the flavor of the juice will come through in the end product.
Feel free to use whatever combination of fruit you like: various types of berries, peaches, etc.
Adapted from The Cookie Rookie