Red White and Blue Berry Tiramisu

Light and creamy tiramisu is given a summer twist!  Strawberries and blueberries replace the traditional flavors making it the perfect dessert for warm weather festivities.  (And there’s no baking involved!)

Red White and Blue Berry Tiramisu | The Suburban Soapbox #berrytiramisu #nobakedessert

Happy Monday! I hope you all had a great weekend and are able to enjoy the warmer days.  I took a quick drive to the Jersey shore yesterday where I’ll stay until Friday while my house is being painted…yet again.  Apparently, my husband and I are terrible at picking paint colors so this time we hired a pro to come in and give us advice.  Fingers crossed that the new, fresh colors will be as hip and modern as we are trying to be. 🙂  They look great on those little swatches but we shall see….I’m rather anxious for Friday to arrive since I won’t be home to see the transition.  And whatever is on the walls when I return is what I will have to live with for the next few years.

Red White and Blue Berry Tiramisu | The Suburban Soapbox #berrytiramisu #nobakedessert

In the meantime, I’ll make colorful food.  Like this Red White and Blue Berry Tiramisu.  So festive and filled with summer flavors, it’s the perfect dessert to celebrate the 4th of July this year.  If you haven’t had Tiramisu, you’re really missing out.  The traditional recipe is made with a whipped mascarpone cream and layered with light, airy lady fingers soaked in coffee, coffee liquor and chocolate.  It’s absolutely heavenly and the name itself “Tiramisu” means “pick me up”.  Which speaks for itself…this dessert will definitely perk you up…and I don’t know if that’s the caffeine or the fact that it’s so heavenly tasting.  I could eat like 50 pounds of tiramisu in one sitting and never tire of it.

Red White and Blue Berry Tiramisu | The Suburban Soapbox #berrytiramisu #nobakedessert

Years ago, I started tinkering with a berry tiramisu that I found on the Food Network.  The original recipe I discovered was for a raspberry tiramisu by miss Giada DeLaurentis.  She probably described her version as a “pillow on my tongue” or a “light little bite of cloud” or whatever. Her descriptions sometimes….hmmm, yeah.  I’ll leave it at that.  Anyway…I switched up her recipe a bit and used strawberries because I like them better than raspberries and raspberries have such a short shelf life they would bleed all over the mascarpone cream.  It was a scene.  The strawberries seemed to hold up a lot better and so….that’s how this recipe started.

Berry Tiramisu 8Red White and Blue Berry Tiramisu | The Suburban Soapbox #berrytiramisu #nobakedessert

Then I decided to make my strawberry tiramisu a little patriotic…so, naturally, I added blueberries.  So easy.  And just like that Red White and Blue Tiramisu was born.  This dessert is incredibly easy to make and is great for entertaining a crowd.  It’s easily doubled or tripled to help feed an army, if necessary.  Oh…and I forgot to mention the best part…there’s no baking involved whatsoever!  Just assemble, chill and serve.  And if you have some leftover mascarpone, strawberries and cream you can use them to make these easy Roasted Balsamic Strawberry Crostini or the insanely simple Chilled Strawberry Soup.

Red White and Blue Berry Tiramisu

Prep Time 20 minutes Total Time 20 mins
Yields 8-10 servings

Recipe adapted from http://www.foodnetwork.com/recipes/giada-de-laurentiis/raspberry-tiramisu-recipe.html

Ingredients

  • 1 cup seedless strawberry preserves
  • 4 tablespoons orange liqueur
  • 1 pound mascarpone cheese, at room temperature
  • 1 1/4 cup whipping cream
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
  • 30 ladyfingers
  • 3 cups sliced strawberries
  • 1 cup blueberries
  • Confectioners' sugar, optional

Directions

  1. Stir the jam and orange liqueur in a small bowl to combine. Set aside.
  2. In a medium bowl, beat the mascarpone, cream, sugar and vanilla together until light and fluffy. Do not overheat. Set aside.
  3. Line the bottom of a13 by 9 by 2-inch glass baking dish or other serving dish with half of the ladyfingers with the cut side facing up. Spread half of the jam mixture evenly over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh strawberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and strawberries making the top layer a combination of blueberries and strawberries. Cover and refrigerate at least 3 hours or overnight.
  4. Dust with the confectioners' sugar and serve.
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15 comments on “Red White and Blue Berry Tiramisu”

  1. What a fun and delicious way to change up tiramisu! I love all the fruit layers!

    • Cream cheese and heavy cream with all the barbecue food is a heart attack waiting to happen! I.have won a contest by a no -backe sugarless cheesecake cheesecake… There is an obesity problem in the USA. Decalorize ! ! This would be just as good using fat free ricotta and fat free half and half !

      • Great points but everything in moderation is fine. Nobody said that you had to eat the entire bowl of dessert after your barbecue food….and not everyone stuffs themselves at barbecues with fat laden food. Some prefer grilled chicken and salad so they can save room for a sweet treat. AND fat free dairy is a chemical nightmare, I prefer to eat less and enjoy my food. Thanks for your comment, Syl!

  2. What a cute twist on the classic! Those berries look beautiful!

  3. UM! How patriotic of you! LOL!

  4. This is simply beautiful! What a great addition to a fourth of july party!

  5. THIS IS GORGEOUS!!! I want to plant my face in it – it sounds divine, great recipe!

  6. Well, this is just plain beautiful. Tiramisu has never really tempted me, but with all that luscious fruit in it, I’m clearly going to have to re-evaluate things. 🙂

  7. What a gorgeous layering of ingredients in this tiramisu recipe, perfect for summer! Well done!

  8. Hi,

    Your tiramisu looks & sounds delicious. I’d like to try making it this week for a party. I’m confused about layering the ladyfingers with the “cut side up”? Am I cutting them in half before layering?

    Thank you!

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