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Summer Berry Tiramisu (No Bake)

Summer berry tiramisu (no bake) is a layered dessert with coffee-free ladyfingers soaked in bright berry syrup and a cloud-like mascarpone cream. Chill it overnight for sliceable layers loaded with fresh strawberries, raspberries, and blueberries.
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Prep Time 25 minutes
Chill time 4 minutes
Total Time 5 hours 5 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Berry Soak
  • 1 cup mixed berry juice or purée Use blended strawberries + raspberries, strained to remove seeds for a smooth soak.
  • 2 tbsp granulated sugar
  • 1 tbsp fresh lemon juice
Mascarpone Cream
  • 250 g mascarpone cheese Keep cold for easier folding and a light texture.
  • 1 cup heavy whipping cream Keep cold; beat until soft peaks form.
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
Layers
  • 24 ladyfinger biscuits (Savoiardi) Quantity in the range 24–28 ladyfingers; you may need more depending on how thick you layer.
  • 1 cup fresh strawberries Slice for scattering between cream layers.
  • 0.5 cup fresh raspberries
  • 0.5 cup fresh blueberries
  • 0.5 cup fresh blackberries Optional; use if you like an extra berry layer.
Topping
  • 1 extra fresh mixed berries for garnish
  • 5 fresh mint leaves Tuck in sprigs just before serving.
  • 2 tbsp powdered sugar Optional light dusting before slicing.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the berry soak
  1. Blend the mixed berries until smooth, then strain through a fine mesh sieve to remove seeds for a smooth, vibrant berry syrup. Stir in sugar and lemon juice until dissolved, about 1–2 minutes, until slightly syrupy and pink-red.
Make the mascarpone cream
  1. Beat the cold heavy whipping cream on medium-high until soft peaks form, about 2–3 minutes. Keep it airy—stop as soon as the peaks hold their shape.
  2. Whisk the cold mascarpone with powdered sugar and vanilla until smooth and loose. Fold it carefully into the whipped cream in two additions until combined, light, and fluffy, without overmixing.
Assemble the layers
  1. Quickly dip each ladyfinger into the berry soak for about 1 second per side so they absorb flavor but stay firm. Work fast to avoid soggy biscuits.
  2. Arrange a layer of dipped ladyfingers in the bottom of a 9×13-inch dish or in individual serving glasses. Press lightly only if needed to fit evenly.
  3. Spoon half the mascarpone cream over the ladyfingers and spread evenly to the edges. Use a gentle motion to keep the layer level.
  4. Scatter half the strawberries, raspberries, and blueberries across the cream layer. Add blackberries if using, evenly distributed.
  5. Repeat with a second layer of dipped ladyfingers, then smooth the remaining mascarpone cream on top. Make the surface as even as possible for clean slices.
Chill, garnish, and serve
  1. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or overnight for best results, until the layers set and flavors deepen. Chill on a flat shelf so the top stays even.
  2. Just before serving, pile extra mixed berries on top, tuck in mint sprigs, and dust lightly with powdered sugar if desired. Slice and serve cold.

Notes

Pro tip: strain the berry purée to remove seeds and keep the soak glossy, then dip ladyfingers quickly (about 1 second per side) so the dessert slices cleanly after chilling. Store covered in the refrigerator up to 3 days; freezing is not recommended because fresh berries and cream don’t thaw with the same texture. For a dietary swap, use mascarpone-style cream cheese (or a plant-based mascarpone) plus an appropriate stabilized whipped topping to make it dairy-free, but expect a slightly different mouthfeel.