Berry Chantilly Tiramisu Recipe
A fresh, fruit-filled take on the traditional espresso-flavored Italian dessert, Berry Chantilly Tiramisu is super easy with just a few ingredients, no baking, and in this version of tiramisu, no egg! Almost faster and easier than going all the way to Whole Foods for the Berry Chantilly Cake!
Servings: 9 -12 servings
Calories: 365kcal
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.
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Notes
Leftover Berry Chantilly Tiramisu can be kept in an air-tight container in the refrigerator for up to 3 days.
Berry Chantilly Tiramisu does not freeze well.
Nutrition information for 1 serving based on 9 servings.
Nutrition
Serving: 1serving | Calories: 365kcal | Protein: 5.5g | Fat: 22g | Fiber: 1.7g