This light, fresh Berry Chantilly Tiramisu pulls the best parts from the Triple Berry Cake from Sweet Lady Jane and the Berry Chantilly Cake from Whole Foods Market, and layers them into the effortless elegance of classic tiramisu. It's completely no-bake, designed to be made ahead, and filled with so many more berries than anything ever store-bought. Shall we?
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What is Berry Chantilly Tiramisu?
Berry Chantilly Tiramisu is a berry-filled version of the original. Traditional tiramisu is made with ladyfinger cookies soaked in an espresso or coffee liqueur, layered with a creamy mascarpone-based filling, then dusted with grated chocolate. Instead of espresso or coffee, we're using homemade Strawberry Syrup as the soaking liquid, and adding layers of fresh berries along with the mascarpone filling. It tastes like a lighter, more fruit-forward version of the cult-favorite Berry Chantilly Cake from Whole Foods Market.
Tiramisu is generally pretty easy to make, and this Berry Chantilly Tiramisu version is even easier because it does not use eggs in the cream layer (fyi: ladyfingers are usually made with eggs). Traditional tiramisu incorporates egg yolks into the mascarpone to create a form of custard. However, this version, which isn't traditional to begin with, uses cream instead of eggs to lighten the mascarpone, so you don't have to worry about the food safety of potentially undercooked eggs.
What's Different
- no bake, obviously it's tiramisu!
- "tiramisu" made without eggs, raw or otherwise, in the mascarpone cream
- a LOT more berries in the filling
- fresh berry topping without the weird gloopy "gloss"
- no almond extract - just an added bonus for anyone who has, like I do, family with tree nut allergies
Ingredients You Need For Berry Chantilly Tiramisu
Fresh/refrigerator ingredients:
- 2 cups heavy whipping cream
- 8 ounces mascarpone
- 1 pound strawberries
- 1 cup fresh raspberries
- 1 cup blueberries
Dry/pantry ingredients:
- 24 ladyfingers
- ⅓ cup powdered sugar + 2 tablespoons optional for garnish
- ½ teaspoon vanilla extract
- ½ teaspoon sea salt
- ½ cup water
Optional garnishes: fresh mint leaves, edible flowers like chamomile flowers which look like tiny white daisies, pink wax flowers, or rose petals
Ingredients Notes and Substitutions
Ladyfingers aka Italian savoiardi, are light, airy cookies shaped like long ovals, or fingers. Their texture makes them perfect for soaking up the syrup. There's no real substitute here unless you want to bake actual thin layers of sponge cake. This is the brand that I've found most easily in regular grocery stores.
Mascarpone is a rich, soft, and spreadable Italian cheese that you generally find sold in plastic tubs in the refrigerated dairy aisle around cream cheese, cottage and sour cream. If you can't find mascarpone, you can substitute with the same amount of whipped cream cheese, in this recipe 8 ounces.
How to Make Berry Chantilly Tiramisu
Make the Mascarpone Chantilly Cream
In a large mixing bowl using a hand mixer or in a stand mixer, whip 2 cups heavy whipping cream, ⅓ cup powdered sugar, ½ teaspoon vanilla extract, and ½ teaspoon sea salt until soft peaks. You can also do this by hand with a whisk, but prepared for an arm workout!
Place the mascarpone in another bowl. Press the mascarpone against the sides of the bowl to soften and loosen.
Add the whipped cream to the mascarpone and gently fold in with the spatula until well combined. Place the bowl in the refrigerator to stay cool while you prep the Strawberry Syrup for soaking.
Make Strawberry Syrup for Soaking
Place 2 cups of hulled strawberries and 1 cup water in a pot. Bring to a boil over medium-high heat, then turn heat down to low. Simmer for 15 minutes to draw out the color and flavor from the strawberries.
Using a small potato masher or a large fork, gently smash the strawberries against the bottom and sides of pot until thoroughly mashed.
Strain cooked strawberries and rendered syrup through a fine mesh sieve into a heat-safe measuring cup, pressing down on the solids with the back of a large spoon to squeeze out as much of the syrup as possible. You'll end up with about ¾ cup of syrup, depending on your strawberries. Add clean water to make 1 cup, then transfer to a small, flat bottom bowl, wide enough to fit the length of a ladyfinger cookie. I use a small rectangular storage container.
Assemble Berry Chantilly Tiramisu
Grab the Chantilly Cream from the refrigerator, ladyfingers, berries, and the 8x8 pan or baking dish.
Dip a ladyfinger in the Strawberry Syrup, flip it over, then place in the bottom of the 8x8 pan. Don't let the ladyfinger soak too long otherwise it will get too soft or worse, fall apart.
(The photos shows tongs, but tbh, I just use my clean hands.)
Continue dipping and lining up the ladyfingers in a single layer the bottom of the pan. Depending on the size of the ladyfingers, you may need to cut or break the last few to cover the bottom.
Spread half the Mascarpone Chantilly Cream over the soaked ladyfingers in an even layer.
Spread a mixture of the berries over the Chantilly cream in a single layer, and press gently into the cream. Ben generous with the berries here!
Dip in the Strawberry Syrup, flip, and place the remaining ladyfingers in a single layer over the berries in the pan.
Spread the remainder of the Mascarpone Cream over the second layer of ladyfingers, doing your best to create a smooth, flat top. An offset spatula or a bench scraper make an easy job of this.
Cover Berry Chantilly Tiramisu with plastic wrap or a lid and refrigerate for at least 4 hours, best overnight.
When ready to serve, remove the Berry Chantilly Tiramisu from the refrigerator and uncover.
Garnish with berries. Use a sieve to sift powdered sugar, if using. Serve immediately.
Berry Chantilly Tiramisu Recipe
Ingredients
For the Chantilly Cream
- 2 cups heavy whipping cream
- ⅓ cup powdered sugar
- 8 ounces mascarpone
- ½ teaspoon vanilla extract
- ½ teaspoon sea salt
For the Strawberry Syrup to Soak
- 2 cups hulled strawberries
- 1 cup water
For Filling and Topping
- 24 ladyfingers
- 2 cups strawberries 1 cup chopped, 1 cup whole berries for topping
- 1 cup blueberries
- 1 cup raspberries
- 2 tablespoons powdered sugar optional for dusting
Instructions
Make Mascarpone Chantilly Cream
- In a large mixing bowl using a hand mixer or in a stand mixer, whip 2 cups heavy whipping cream and ⅓ cup powdered sugar until soft peaks. You can also do this by hand with a whisk, but prepared for an arm workout!
- Place the mascarpone in another bowl. Using a spatula press the mascarpone against the sides of the bowl to soften and loosen.
- Add the whipped cream, ½ teaspoon vanilla, and ½ teaspoon sea salt to the mascarpone and gently fold in with the spatula until well combined. Place the bowl in the refrigerator to stay cool while you prep the syrup for soaking.
Make Strawberry Syrup for Soaking
- Place 2 cups of hulled strawberries and 1 cup water in a pot. Bring to a boil over medium-high heat, then turn heat down to low. Simmer for 5 minutes to soften the strawberries. Using a small potato masher or a large fork, gently smash the strawberries against the bottom and sides of pot until thoroughly mashed. Pour into a small, shallow bowl with a flat bottom, wide enough to fit the length of a ladyfinger cookie. I use a small rectangular storage container.
- Strain cooked strawberries and rendered syrup through a fine mesh sieve into a heat-safe measuring cup, pressing down on the solids with the back of a large spoon to squeeze out as much of the syrup as possible. You'll end up with ½ to ¾ cup of syrup, depending on your strawberries. Add clean water to make 1 cup, then transfer to a small, flat bottom bowl, wide enough to fit the length of a ladyfinger cookie. I use a small rectangular storage container.
Assemble Berry Chantilly Tiramisu
- Grab the Mascarpone Chantilly Cream from the refrigerator, ladyfingers, and the 8x8 pan or baking dish.
- Dip a ladyfinger in the Strawberry, flip it over, then place in the bottom of the 8x8 pan. Don't let the ladyfinger soak too long otherwise it will get too soft or worse, fall apart. Continue dipping and lining up the ladyfingers in a single layer the bottom of the pan. Depending on the size of the ladyfingers, you may need to break the last few in half to cover the bottom.
- Spread half of the Mascarpone Chantilly Cream over the soaked ladyfingers in an even layer.
- Spread a mixture of the berries over the Mascarpone Chantilly Cream in a single layer, and press gently into the cream.
- Dip in the syrup, flip, and place the remaining ladyfingers in a single layer over the berries and cream in the pan.
- Spread the remainder of the Mascarpone Chantilly Cream over the second layer of ladyfingers, doing your best to create a smooth, flat top.
- Cover the Berry Chantilly Tiramisu with plastic wrap or a lid and refrigerate for at least 4 hours, best overnight. Store remaining berries for topping when ready to serve.
Dust and Serve Berry Chantilly Tiramisu
- When ready to serve, remove the Berry Chantilly Tiramisu from the refrigerator and uncover.
- Arrange fresh berries on top. Using a small sieve, lightly dust with powdered sugar if using. Serve immediately.
Anonymous says
Gorgeous Blog! Looks like you enjoy posting overly long 'articles' just like me!
I can't stand sprinkles either but they do look gosh darned cute.
Thanks for a great read!
Freya x
Sylvie says
You're just absolutely nuts! But I love your humor. You say/write all those things we all wish we had the nerve to say out loud. I've never had Sprinkles and probaly never will if I have to spend the money on them. I owe that to you. Write on Sarah.
Anonymous says
That Sprinkles in OC will soon be a Pinkberry.
Foodie Universe says
I don't think the trend is fading yet...Susiecakes in Brentwood just opened in July. Triplecreme thinks they're better than Sprinkles. Have you been?
dorkie says
i'm glad to see someone sharing the same sentiments as myself on the OC. no character whatsoever.
sarah says
freyaE: they're longmostly because i ramble...but hey, we're not being graded :)
and yes, they ARE cute, but cuteness can cover up bad taste for only so long. i mean look at mary-kate and ashley.
sylvie: hi sylvie! aw, i miss you! thanks for stopping by! and yes, IF you have a cupcake craving, well i am QUITE SURE you could bake them yourself :)
anonymous: i think it will be a beardberry. or a pinkpapa. wow, both of those sound really naughty.
foodie universe: well, i think the "ONLY CUPCAKES" is starting to fade. sure there will laways be cupcakes...look how long we've had ding dongs!
dorkie: the sad thing is, my sister AND parents live there, and there is a possibility that my other sister may move there, and who knows? what if i have to end up there, too?!??!
*eh* even if i DO move there, i will just whine about it ;)
foodiemama says
serious lurker here...can't wait to try those recipes...we have a place in belmont shores that makes great cupcakes too! can't remember the name but they are yummy!
foodiemama says
oops..meant to say try the restaurants...not sprinkles though. (have a busy 2 yr old cramping my writing out a proper post!)
FoodZealot says
I agree, Sprinkles is no bueno. I don't have a problem with cupcakes per se, but as a trend, they don't have any legs.
Keep fighting the good fight-
~Tad
FoodZealot says
I agree, Sprinkles is no bueno. I don't have a problem with cupcakes per se, but as a trend, they don't have any legs.
Keep fighting the good fight-
~Tad
Chubbypanda says
Sarah,
Just come on down to Irvine. We've got good eating here too. Then you can be BoOC. (^_^)
- Chubbypanda
joanh says
yes, I don't get the Sprinkles craze either.. I was quite excited to try them and even brave the line on a weekday afternoon, but I also found them really dry and NOT the "best cupcakes" I've had BY FAR. I guess the pretty frosting and packaging hypnotizes people? For a good red velvet cupcake, I'd much prefer Auntie Em's or Doughboys, though those are both a trek from West LA.. definitely baking my own.
sarah says
l.a. cheesemonger: sprinkles cupcakes in oc is not enough to get me to move there. or keep me away.
foodiemama: don't worry, i knew what you were talking about! restaurants, recipes, reading, rock climbing...you know, they're all the same ;)
foodzealot: thanks, t! i agree with you completely about the cupcakes "trend."
chubbypanda: Best of OC? i dunno, that would be a very small blog. ;) just kidding. i don't hate oc as much as i perpetrate; it's just fun to release negative energy from myself. :)
joanh: yes, i suppose i still do need to try auntie em's and doughboys' cupcakes, but hey, both of those places are closer than sprinkles in newport beach!
sarah says
l.a. cheesemonger: sprinkles cupcakes in oc is not enough to get me to move there. or keep me away.
foodiemama: don't worry, i knew what you were talking about! restaurants, recipes, reading, rock climbing...you know, they're all the same ;)
foodzealot: thanks, t! i agree with you completely about the cupcakes "trend."
chubbypanda: Best of OC? i dunno, that would be a very small blog. ;) just kidding. i don't hate oc as much as i perpetrate; it's just fun to release negative energy from myself. :)
joanh: yes, i suppose i still do need to try auntie em's and doughboys' cupcakes, but hey, both of those places are closer than sprinkles in newport beach!
Anonymous says
Sprinkles is too corporate, all the girls working look miserable, its just not how a bakery should be..and they are way too over rated.
white on rice couple says
Love the new site! I browsed through your restaurant index (which is FABULOUS!) and I landed here...
Can I say that I can't stand this fad? I totally agree with you. Yesterday one of my staff members "gifted" us at work with a red velvet from Sprinkles. It was my second (and last) time eating it. After that, I am even more convinced that my $3.25 is better spent elsewhere.
Anonymous says
I live in the OC (Dana Point) and I too hate Sprinkles. Why people are so crazy over that place I will never understand. I do, however, love cupcakes. Mainly because you can decorate 12 to 24 little cakes instead of 1 big one which means more fun! Im hoping that it's not some sort of fad, but I do hope these corporate bakeries (Sprinkles- Im talking about you!) are a fad that dies quickly. Bakeries shouldnt be so commercial, they should be fun!