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The Boat Shed Kitchen

Berry Tiramisu Cake

This stunning berry tiramisu cake is a fruity twist on the classic Italian dessert. Layers of mascarpone whipped cream, syrup-brushed sponge cake (or ladyfingers), and juicy berries make it a fresh and festive treat for warm-weather gatherings or holiday tables.
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Prep Time 25 minutes
Chill Time 6 hours
Total Time 6 hours 25 minutes
Servings: 10
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 1 sponge cake sliced into 2–3 layers or ladyfingers
  • 8 oz mascarpone cheese
  • 1½ cups heavy whipping cream
  • ½ cup powdered sugar
  • ½ cup raspberry preserves
  • ¼ cup orange liqueur or orange juice
  • 1 –2 tbsp water
  • 1 cup sliced strawberries
  • 1 cup fresh raspberries
  • 1 cup fresh blueberries
  • Optional: extra berries and powdered sugar for garnish

Method
 

  1. Combine raspberry preserves, orange liqueur, and water in a saucepan.
  2. Heat until syrupy, then cool.
  3. Whip cream to soft peaks. In a separate bowl, mix mascarpone and sugar until smooth.
  4. Fold in whipped cream.
  5. Layer sponge or ladyfingers in a springform pan. Brush with berry syrup.
  6. Add mascarpone cream and fresh berries. Repeat layers.
  7. 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.