A Fresh Twist on the Classic Tiramisu

I can’t even begin to tell you how delicious this is but you can probably take a pretty good guess just by looking at that picture! This recipe has been a great hit over at The Cookie Rookie. This is what some of the lovely readers have said about it:


I made it and split it into two separate dishes for entertaining two days in a row. Everyone loved it. It taste as good or better that it even looks.

Your triple berry tiramisu looks good! It’s a different twist from the regular tiramisu, and I would like to try this out!




  • 20 lady fingers (1 package)
  • 1½ cups heavy cream
  • 8 ounces mascarpone cheese
  • 1 cup white sugar, divided
  • 1 teaspoon vanilla
  • 5 tablespoons Chambord (raspberry liqueur), divided
  • ⅔ cup strawberry jam or jelly
  • 1½ cups sliced strawberries
  • 1 cup fresh raspberries
  • ½ cup blueberries



Spray a 9×9 baking dish with nonstick spray. Place half of the lady fingers on the bottom of the pan, side by side.

In a large bowl, beat the heavy cream until soft peaks form. Beat in the mascarpone, 1/2 cup sugar, vanilla, and 2 tablespoons Chambord. Beat until fully combined and smooth. Set aside.

In a separate small bowl, stir together the jam/jelly and the remaining 3 tablespoons Chambord. Set aside.

In yet another bowl, mix together all of the fruit with 1/2 cup sugar. Stir to coat all the fruit; macerating the fruit and allowing some juices to form. Set aside.

Start by smoothing half of the cream mixture over the lady fingers. Top with half of the jam mixture and use a fork to incorporate the jam into the cream. Top with half of the fruit.

Repeat the layers, starting with ladyfingers, cream, jam, then fruit.

Cover and refrigerate for a minimum of 4 hours.





Quick Tip: Use different fruits and berries for a new flavor!

Thanks to The Cookie Rookie for this delicious sweet ending!





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