There’s something so joyful about this berry tiramisu cake—a stunning no-bake dessert that layers sponge cake, creamy mascarpone, and a vibrant medley of fresh berries soaked in orange liqueur.
It’s sweet, tangy, and light as air, with just the right touch of indulgence.
This is not your nonna’s tiramisu—it’s summer’s version of the classic, and it’s perfect for warm-weather gatherings, birthdays, and every berry lover in your life.
Why You’ll Love This Recipe
No baking required if using store-bought sponge or ladyfingers
Fresh berries in every bite – a mix of strawberries, raspberries, and blueberries
Creamy mascarpone filling lightened with whipped cream
Soaked in berry-orange syrup for a citrusy zing
Showstopping appearance – looks like a layered cake, tastes like heaven
What You’ll Need (Ingredient Highlights)
Sponge cake or ladyfingers – soft, airy base
Mascarpone cheese – rich, creamy filling
Heavy whipping cream – adds volume and silkiness
Orange liqueur (Grand Marnier) – brightens the berry syrup
Fresh berries – strawberries, raspberries, and blueberries
Raspberry preserves – the base for the fruity soak
Pro Tips Before You Start
Use cold cream for the fluffiest mascarpone filling
Slice berries evenly for cleaner layers and easy serving
Let it chill overnight for the best flavor and texture
Use a springform pan for easy unmolding and a clean look
Skip the alcohol if serving to kids—sub orange juice instead
How to Make Berry Tiramisu Cake
Step 1: Prepare the Berry Syrup
In a saucepan, combine raspberry preserves, orange liqueur (or juice), and a splash of water.
Heat gently until smooth and syrupy. Set aside to cool.
Step 2: Make the Mascarpone Cream
Beat cold heavy cream until soft peaks form.
In a separate bowl, mix mascarpone and sugar until smooth.
Gently fold the whipped cream into the mascarpone mixture until light and fluffy.
Step 3: Slice the Cake or Ladyfingers
If using a sponge cake, slice it horizontally into layers.
If using ladyfingers, you can trim them to fit your springform pan.
Step 4: Assemble the First Layer
Place the first layer of cake or ladyfingers in the bottom of a springform pan.
Brush generously with berry syrup.
Spread a layer of mascarpone cream and scatter a mix of sliced strawberries, raspberries, and blueberries.
Step 5: Repeat the Layers
Continue layering cake/ladyfingers, syrup, mascarpone, and berries.
Finish with a smooth layer of cream on top.
Step 6: Chill and Garnish
Cover and refrigerate at least 6 hours, preferably overnight.
Before serving, decorate the top with extra berries, a dusting of powdered sugar, or a drizzle of leftover syrup.
What to Serve It With
A chilled glass of prosecco or berry sangria
Fresh mint leaves for a fragrant garnish
Lemon sorbet or vanilla gelato on the side
Espresso or iced coffee
A scoop of berry compote for extra indulgence
Variations / Substitutions
Use pound cake or angel food cake as the base
Substitute Greek yogurt for part of the mascarpone for a tangier bite
Add lemon zest to the cream for citrusy flair
Swap blueberries for blackberries depending on season
Make it alcohol-free using orange juice in place of liqueur
Storage & Leftovers
Store covered in the refrigerator for up to 3 days
Best served cold, straight from the fridge
Not suitable for freezing—the texture will break down
Wait to garnish until right before serving
Use a serrated knife for clean slices
FAQs
Can I use frozen berries?
Fresh is best for presentation, but frozen can be used in the syrup or filling.
Thaw and drain them well.
Do I have to use orange liqueur?
No, you can substitute with orange juice for a non-alcoholic version.
What’s the best type of cake for layering?
Light sponge cake works beautifully, but ladyfingers or even pound cake can also be used.
How far ahead can I make this?
It’s perfect for making a day in advance.
Chilling overnight enhances the flavor and structure.
Can I turn this into individual servings?
Yes! Layer the components in glass jars or cups for a beautiful dessert-in-a-glass.
Why is my mascarpone mixture runny?
The cream may have been over-whipped or the mascarpone was too warm. Be sure everything is cold when mixing.
Final Thoughts
This berry tiramisu cake is a summer showstopper that’s surprisingly easy to put together.
Each bite delivers creamy layers, juicy berries, and that light boozy kiss of orange syrup.
It’s bright, beautiful, and utterly irresistible.
It’s one of those desserts that looks like you worked for hours, but only you have to know how easy it really was.
Berry Tiramisu Cake
Ingredients
Method
- Combine raspberry preserves, orange liqueur, and water in a saucepan.
- Heat until syrupy, then cool.
- Whip cream to soft peaks. In a separate bowl, mix mascarpone and sugar until smooth.
- Fold in whipped cream.
- Layer sponge or ladyfingers in a springform pan. Brush with berry syrup.
- Add mascarpone cream and fresh berries. Repeat layers.
- See full steps with tips & photos → https://theboatshedcafe.com/berry-tiramisu-cake/
Notes
- If using ladyfingers, dip them briefly in the syrup instead of brushing.
- Make sure the syrup is cool before using to avoid melting the cream.
- Use a springform pan for easy release and a clean presentation.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.
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