My friend…we need to talk about this here dessert. There are some things I’m really bad at: math is one of them. One thing I’m not bad at, though, is pastries. Tiramisu is one of my specialities and I’m not trying to be cocky. This berry tiramisu is a riff on my classic recipe. Something about coffee-doused desserts makes me think of cold months. This berry version is lighter and fresher, which, to me, makes it perfect for these hot summer months.
Let’s get started, because this one is comprised of many parts.
What is a Berry Tiramisu?
A classic tiramisu is made with espresso and marsala, hence the name tiramis, which means “pick me up”. While I’ve opted out of the espresso soak, I replace it here with a berry juice liquid, which I soak the sponge cake (or ladyfingers) in during assembly. The berry theme continues with a berry sabayon-mascarpone filling made with blackberry brandy. Finally, the whole lot of berry-goodness is smothered in lightly sweetened whipped cream.
Making your sponge from scratch is an option I’m showing you, but using store-bought ladyfingers may be more your flow. I’m totally on-board with that, by the way. You do you, Boo Boo.
If you do choose to use ladyfingers, skip the sponge cake-baking process that’s coming up. However, if you choose to make your sponge cake, start with having your ingredients at room temperature.
Make the Sponge Cake (If You’re Not Using Ladyfingers)
First things first, separate the egg yolks from the whites. Sponge cake is leavened by the volume obtained by the whipped egg whites being folded into the whipped yolks and flour. No other leavening agent (baking soda or baking powder) is used. As a result, it’s crucial to have fully whipped eggs to mix together.
Start by whipping the whites to stiff peaks using an electric mixer: here’s how to do that. Because fat inhibits the whites from whipping, I do this first, then move onto the yolks. That way I don’t have to clean off my mixer’s beaters. I’m not lazy, I’m efficient! In a separate stainless steel bowl, whip the yolks and sugar together on high speed.
When making sponge cake, the fluffier the eggs are, the better. With the egg yolks, you want the mixture to leave ribbons in the surface when you lift the beaters from bowl. The eggs should be light, lemony-yellow when you’re done.
How Do I Keep My Sponge Cake From Deflating?
BE GENTLE! That’s the only way you’ll prevent your whipped eggs from deflating.
Use a sifter to sift half of the cake flour onto the surface of the egg yolks. Fold the flour into the yolks using a rubber spatula. Remember, not to be overly aggressive while your folding in the flour. You don’t want to deflate the egg yolks any more than you have to.
Gently fold in half of the whites. Repeat this process- GENTLY- with the remaining flour and egg whites.
Now that you’ve incorporated all of the components, use an offset spatula to evenly spread the batter onto a lightly-greased sheet pan, lined with parchment paper. Gently rap the the sheet pan on the counter to dispel any air bubbles.
How Long do I Bake Sponge Cake?
Bake the sponge for fifteen minutes in your pre-heated 350°F oven. The sponge is finished when it pulls away from the sides of the sheet pan and toothpick inserted into the center comes out clean. Transfer the cake to a cooling rack and allow it to cool completely.
How Do You Macerate Berries for the Berry Tiramisu?
Macerating berries, or any fruit, allows you to extract as much of the fruit’s natural juices through the introduction of sugar and pulverization. In a mixing bowl combine the berries, sugar, and chopped mint. The mint is optional, but adds a beautiful bright flavor that cuts through the sugar. Use a potato masher or muddler, to squash the crap out of the berries.
Allow this mixture to sit at room temperature for 15-20 minutes. Macerating the berries can be done a day or two in advance, just be sure to keep it refrigerated if it’s going to macerate them longer than three hours.
Once your berries have been macerated, strain the juice into a separate bowl. Use a rubber spatula to press out as much juice as possible from the berries.
Once that’s done, don’t discard the berries! We’re going to use some of them when we assemble the berry-misu, but the rest are great for your morning shakes or parfaits!
Juice a lemon, then add the juice to the berry liquid and stir to combine. Set this berry dip aside for now.
Make the Sabayon
The making of the marsala-blackberry brandy sabayon (or zabaglione) is weirdly thrilling to me.
Use a whisk to beat the egg yolks, sugar, sweet marsala, and blackberry brandy together. Now, if you don’t have blackberry brandy or don’t like blackberry liqueur, you can use Chambord, or any other berry-flavored liqueur, instead. A last resort is to use plain brandy or cognac.
Place the bowl over a double-boiler: a saucepan filled with a 1 1/2 cups of water. Heating the sabayon over a double-boiler allows you to cook the eggs in the sabayon without scrambling them. Make sure the bowl isn’t touching the water. The steam produced by the boiling water will cook the eggs in the sabayon.
Whisk the mixture continually, making sure to scrape the sides of the bowl occasionally so it’s cooked evenly. Don’t. Stop. Whisking. Your sabayon will go from a chestnut brown color…
…to a thick, lemony-yellow color. As with the egg yolks in our sponge mixture, the whisk will leave a ribbon-like trail in the cooked sabayon.
Now remove the bowl from the heat and allow it to cool to room temperature before covering with plastic wrap. Place the bowl into the fridge and allow it to cool for three to four hours (or overnight).
How to Avoid or Fix Curdled Mascarpone
Once the sabayon is cold, whip the mascarpone for 1 minute to loosen it up a bit. You must whip the mascarpone while it is cold because it can be fickle- it’s a full-fat cheese, after all. Full fat means over-whipping it can cause curdling or graininess.
However, allowing the cheese to come to room temperature will makes over-whipping easy, as well. Whip the cold mascarpone with your electric hand mixer until it’s smooth. If you do so happen to curdle it, melting it slightly (while whisking continuously) over the double-boiler will bring it back together. You’ll need to refrigerate it again until it is stone cold before proceeding, though.
Make the Berry Tiramisu Mascarpone Filling
Add a quarter of the chilled sabayon to the cheese and blend on low speed for a few seconds. This helps to lighten the mixture before adding the rest of the sabayon. Add the rest of the sabayon after the first batch is mixed in, then mix on low until it is fully blended. It’s better to under-mix than overdo it and risk curdling the cheese. You can also use your rubber spatula to hand fold it.
Cover the mascarpone bowl and refrigerate or use it right away to assemble the Berry Tiramisu.
How do I Assemble My Berry Tiramisu?
Use a 9×13 baking dish to assemble your Berry Tiramisu.
If you’re using store bought ladyfingers, you’ll need a total of thirty. That turned out to be 1 1/2 seven ounce packages for me. Use crisp, “tiramisu style” ladyfingers because those will soak up the berry mixture without becoming soggy.
One sheet of sponge cake is more than enough, if you’re using it. You need to cut it into two sheets of equal sizes. Just use your baking dish as a template. Snuggle one of the sponge sheets into the bottom of the baking dish. Pour half of the berry juice onto the surface of the sponge and allow it to soak in for 3-4 minutes.
If you’re using ladyfingers, dip each cookie into the berry mixture and arrange them in a single layer in the bottom of the baking dish. Break up the cookies as needed to fit them into the corner section of the baking dish.
Spoon half of the mascarpone cream onto the ladyfingers. Use an offset spatula to spread the cream into an even layer, so that it’s completely covering the ladyfingers.
Take a cup of the reserved berries and spread them onto the surface of the mascarpone cream.
Now repeat the ladyfinger layer. Don’t worry about shaking off excess juice, you actually want to place them while they’re still dripping. That way they’ll soak up the juice as the dessert sits.
Finally, add the remaining mascarpone cream and spread it in an even layer. Depending on how deep your dish is, you may be right at the top of the dish when you’re done assembling. Because you want a nice deep berry-misu, that’s a good thing.
Decorate the Berry Tiramisu with Fresh Berries
Top the mascarpone with sweetened whipped cream and fresh berries, if desired.
Allow the berry-misu to sit for at least two hours before serving. Overnight is ideal, but you need at least two hours to make sure the ladyfingers have soaked up as much of that berry juice as possible.
How do I store Tiramisu?
This dessert will keep for two days in the fridge. Once you cut it, be sure to wrap the dish in plastic to keep it from drying out. All that’s left is for you to grab your berries and mascarpone and make this for your Independence Day cookouts. No one will turn their nose up at this dessert, I guarantee it.
Pin this recipe for all of your summer pastry needs and be sure to share it with friends and family!
Berry Tiramisu
Begin this recipe a day in advance to ensure it's perfect for serving.
Ingredients
Sponge Cake (See Recipe Instructions for Ladyfingers)
- 6 large eggs room temperature
- 1/2 cup granulated sugar separated
- 1 cup cake flour
Berry Juice Dip
- 1 lb strawberries hulled, plus more for garnish
- 6 oz raspberries plus more for garnish
- 6 oz blackberries plus more for garnish
- 1 pint blueberries plus more for garnish
- 3/4 cup granulated sugar
- 4 mint leaves chopped, optional
- 3 tablespoons lemon juice from 1 large lemon
Mascarpone Cream
- 6 egg yolks
- 1 cup granulated sugar
- 1/4 cup sweet marsala wine
- 1/4 cup blackberry brandy or brandy
- 2 lbs mascarpone cheese
Garnish
- 2 cups sweetened whipped cream
Instructions
Bake the Sponge Cake (Skip if Using Ladyfingers)
Preheat an oven to 350°F. Lightly grease a half-sheet pan and line it with parchment paper. Set this aside.
In a large mixing bowl, whip the whites to stiff peaks on high speed using an electric mixer.
In a separate stainless steel bowl, whip the yolks and sugar together on high speed until the beaters leave ribbons in the surface of the eggs. The eggs should be light, lemony-yellow when you're done.
Sift half of the cake flour onto the surface of the egg yolks.
Gently fold the flour into the yolks using a rubber spatula. Once the flour is folded in, fold in half of the whites.
Repeat this process- GENTLY- with the remaining flour and egg whites.
Use an offset spatula to evenly spread the batter into the prepare sheet pan. Gently rap the the sheet pan on the counter to dispel any air bubbles.
Bake the sponge for 15 minutes, or it pulls away from the sides of the sheet pan and toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool for 5 minutes before transferring it to a cooling rack. Remove the paper and leave the cake to cool completely.
Macerate the Fruit and Prepare the Berry Dip
In a mixing bowl combine the berries, sugar, and chopped mint.
Use a potato masher or muddler, to partially mash berries.
Allow the berry mixture to sit at room temperature for 15-20 minutes*.
Once the berries have released their liquids, strain the juice into a separate bowl. Use a rubber spatula to press out as much juice as possible from the berries.
Reserve one cup of the berries for adding to the tiramisu later. Store the remaining berries in the fridge for up to 2 days to stir into parfaits or blend in smoothies.
Stir the lemon juice into the berry liquid. Set aside.
Mix the Berry Sabayon
In a heat-safe mixing bowl beat the egg yolks, sugar, sweet marsala, and blackberry brandy together.
Place the bowl over a double-boiler, or a saucepan filled with a 1 1/2 cups of water. Bring the water in the bottom pot to a simmer.
Heat the sabayon in the double-boiler, stirring the mixture continually. Make sure to scrape the sides of the bowl occasionally so the sabayon on the sides doesn't curdle.
Once the sabayon goes from a chestnut brown color to a thick, lemony-yellow color remove it from the heat, this should take 3-4 minutes. The sabayon will have thickened and the whisk will leave a ribbon-like trail in the cooked sabayon.
Allow the sabayon to room temperature before covering the bowl with plastic wrap. Refrigerate the mixture until completely chilled- anywhere from 3-4 hours, but preferably overnight.
Combine the Sabayon and Mascarpone
Once the sabayon is cold, blend the mascarpone on low speed for 1 minute, or until smooth.
Add a quarter of the chilled sabayon to the cheese and blend on low speed for a few seconds.
Add the rest of the sabayon to the mascarpone in the bowl and blend on low until it is fully blended. Don't whip the mascarpone or it will curdle. You can also use your rubber spatula to hand-fold it.
Cover the mascarpone bowl and refrigerate it, or use it right away to assemble the Berry Tiramisu.
Assemble and Decorate the Berry Tiramisu
Use a 9x13 baking dish in which to assemble your Berry Tiramisu.
Using store bought ladyfingers, of which you'll need 30: dip each cookie into the berry juice mixture and arrange them in a single layer in the bottom of the baking dish.
Break up the cookies as needed to fit them into the corner section of the baking dish.
To assemble using the baked sponge cake: Use the bottom of your baking dish as a template to cut the sponge cake into two sheets of equal sizes.
Press one of the sponge sheets into the bottom of the baking dish. Pour half of the berry juice onto the surface of the sponge and allow it to soak in for 3-4 minutes.
Spoon half of the mascarpone cream onto the ladyfingers. Use an offset spatula to spread the cream into an even layer, so that it's completely covering the ladyfingers.
Take a cup of the reserved berries and spread them onto the surface of the mascarpone cream.
Now repeat the cake/ladyfinger layer. It's okay to arrange the lady fingers while they're still dripping. Discard the rest of the berry juice or strain it to use in cocktails.
If you're using sponge cake, pour the remaining berry juice over this second layer.
Spread the remaining mascarpone cream over the cake in an even layer.
Top the mascarpone with sweetened whipped cream and fresh berries, if desired.
This dessert will keep for up to two days in the fridge.
Allow the berry tiramisu to sit in the fridge for at least 2 hours before serving.
Overnight is ideal, but you need at least 2 hours to make sure the ladyfingers have soaked up as much of that berry juice as possible.
This dessert will keep for 2 days in the fridge. Once cut, be sure to wrap the dish in plastic to keep it from drying out.
Recipe Notes
*Macerating the berries can be done a day or two in advance. Be sure to keep them covered and refrigerated if you plan to leave them for more than three hours.
Try out these other recipes for a great Independence Day:
Homemade Banana Pudding
Quick Lemon-Berry Tart
I am smitten with this dessert! A combo of flavors that I adore and it is so pretty!
Thank you, Jen! I just had a big ol’ hunk for breakfast! Now, it’s gym time! LOL!!
This is so pretty! And it sounds delish!
Thanks!
Wow I love the idea of a berrymisu! Such a nice treat and it looks delicious
Thanks, Mimi! It tastes even better than it looks!
I love the idea of using home made brandy! Beautiful step by step pictures. Definitely saving this one.
Thanks so much, Katrina!!
Oooh! This sounds fabulous! Much better than tiramisu! I don’t like chocolate lol.
I’m not a huge fan of chocolate either, Rachel! I like it as a change of pace.
That looks very cute. Everyone will love this cake.
Yes, it was a huge hit at our Independence Day BBQ!
I would LOVE to try this. It looks and sounds amazing!
Enjoy it, Heather!
This cake looks like it would be amazing! I definitely need to try this.
Great, Becca! I hope you love it like we do!
This looks so amazing! Definitely trying it out!
Enjoy it, Jehava!
Wow that looks absolutely amazing! I need to try this recipe!
I hope you do, Grace!
That looks so tasty and i love the photos
It IS very tasty, Joy! Thanks so much!
Layers and layers of lusciousness! I love thus upgraded version which I agree is perfect for summer.
Thanks, Sharon! It’s definitely a change of pace from the traditional tiramisu.
OMG it looks amazing! It’s my husband’s birthday soon so I saved your recipe x
Awesome! I know he’ll love it, Marina!
Oh my gosh looks amazing!
Thanks, Kelsey!
Oh my goodness what a gorgeous dessert! Love it!
Thanks, Nicole!
I love desserts with berries, so I am excited to try this. It looks and sounds amazing!
You’re going to love it, Amber.
I have always hesitated to make an alcoholic version of tiramisu before. Reading through your post gave me the clarity and I guess i can make this alcoholic version too. You have put it in such detail. Thanks for the post.
The heat from cooking does remove most of the alcohol and in this sabayon you hardly taste it at all.
Tiramisu has always been one of my favorite desserts since I was a kid but I had never had a berry tiramisu like this before. So creative and yummy!!
I try to switch things up to keep them exciting.
I’m not a huge fan of coffee-flavored desserts. This is such a wonderful version of Tiramisu that I can’t wait to make. It’s the perfect summer dessert.
It’s definitely a break from the traditional coffee flavor.
This incredibly decadent, festive tiramisu cake is calling my name! It looks so moist and berry delicious! Can’t wait to try a slice!
LOL!! I like what you did there!!
Wow this is such a fabulous idea! I’ve been thinking I want something with sabayon for so long now, and you just read my mind – this is perfect!
I’m one step ahead of you. I hope you love it!
I absolutely ADORE tiramisu. I’m totally drooling over your recipe.
I’m glad to hear it.
I’ve never liked regular tiramisu due to the coffee flavor. I’m excited to try this version! Might have to make it for this weekend!
I think you’re really going to enjoy this version.
Tiramisu is my FAVE! I have to try this recipe. The berries are such a great twist.
Let me know what you think, Heather!
I can never say no to tiramisu! Your version looks absolutely delicious and pretty, too!
Thanks so much, Taleen!
What an impressive flavour variation of tiramisù you have made here! At first I was surprised you kept the marsala in a fruit tiramisù, but it only makes sense given that you made a zabaglione filling. Everything is so incresibly creative and that neat and classy berry decoration makes it a work of art. I’m not much of a fan of boozy tiramisù but I’d be excited to make an exception to taste this one you made!
This one doesn’t taste boozy at all, Eva. You should definitely try it.
I’ve always wondered how to make tiramisu, but always thought it was 1000x more complicated than something I’d ever attempt. As always, though, your step-by-step instructions break everything down so it’s super-clear and much less intimidating! 🙂
It’s just that it has a few steps involved, but the sum of everything is so worth it.
I love this fresh update on tiramisu. It’s the perfect summer dessert, especially during berry season.
Yes, ESPECIALLY during berry season.
This dessert is so pretty. Almost too pretty to eat.
Thanks
This is the perfect recipe for the 4th of July! My mom is out of town so we won’t be getting her annual cobbler. I may have to give this a go!
Awesome! I’m so glad to hear it, Melanie!
This is my kind of dessert! And so beautiful. And there is fruit so it’s a healthy kinda treat…right? 😉
Kinda sorta, Julie, LOL!
I love tiramisu and berries/berry cake so I can’t wait to try this. It looks absolutely beautiful and delicious! Such a great idea
Thanks, Sondra!
I’ve never had berries on tiramisu !! But I need to try this. It looks delicious.
I hope you do give it a go!
Tiramisu is one of my favorite desserts. I have never had a berry tiramisu so this is very exciting to me.
You should definitely try it
Such a great post! I mean, first off – taking classic tiramisu and making it lighter and more refreshing for summer – that’s just genius. And your gorgeous photos? OMG – I want my tiramisu to look EXACTLY like yours with the pretty little clusters of berries on top! But really, what’s extra-great is how you’re so awesome at breaking down all the steps and techniques so your recipes are approachable and foolproof – thank you for that! But honestly – I also really appreciate that you offer easier options (like, in this recipe, using store-bought lady fingers instead of making fresh). Sometimes those shortcuts make all the difference on busy days!
I’m so glad you find it all helpful. It makes the extra effort worthwhile.
I love tiramisu and a berry version is such a great idea!! And I appreciate how you explain everything step-by-step so it’s easy to follow along! Thanks for this recipe.
I’m glad you find it helpful, Chenée!
I have never thought to put berries in a tiramisu. This Berry Tiramisu was amazing thank you for sharing. I can’t wait to make it again.
It’s a fun, refreshing twist!
A berry beautiful version of tiramisu! Here in Italy this is THE most popular dessert but it’s always made with coffee! I love that this is different!
I LOVE the original version!
this looks absolutely fabulous, tiramisu is one of my favourite desserts but i never make it at home, you have definitely changed my mind with this beautiful recipe!
Good! You should totally give it a go!
What a fun recipe! I need to give this one a try, looks simple and delicious! I love how you can add all different types of toppings too!
For sure, Joyce!
Tiramisu is one of my favorite desserts! and with berries in it?! This recipe is a dream!
LOL! I totally agree with you, Capri!
Gorgeous and definitely an upgrade from coffee chocolate tiramisu!
Wow, truly a stunner!!! I love all the components to this berry tiramisu and the final results are a beautiful layered dessert. Love your tutorial to help make this easy to make.
I’m glad you enjoy the recipe, Jere!
What a beautiful and elegant dessert, and what helpful details for the ingredients and preparation. I’d probably start with the lady-fingers version for practice and then work my way up – using gluten-free flour, somehow for the sponge.
Good luck finding gluten free ladyfingers. I haven’t been able to find them yet.
You had me at tiramisu! I love everything about this dessert. So much that I’m making it for the 4th.
I’m so glad to hear that, Alexis!
Oh wow! This sounds absolutely delicious. Definitely saving this one to try later.
Looks so pretty. I love the twist you have given to basic Tiramisu recipe. Fantastic. Can’t wait to make this one!
Enjoy it, Kushi!
I’ve never made tiramisu at home before and your recipe did not disappoint! I get intimidated at the idea of “baking” and your instructions were clear and the pictures gave me all the confidence I needed. So much flavor and the berries and ladyfingers were most definitely my favorite part!
I’m so glad you didn’t allow it to intimidate you!
Wow, amazing! Seeing this makes my mouthwatering and I actually love to have a slice of this cake. Delicious!
Awesome, Amy. I hope you enjoyed it.
This is a fabulous summer tiramisu. I love that you’ve used all those berries and it doesn’t have coffee! Beautiful photos too!
Thanks so much, Jacqueline!
I love your recipes, and I’m always trying to make them just as pretty. I tried hard on this one AND my family was so impressed. It tasted and looked amazing!
I’m so glad to hear that, Mila! I have no doubt yours was every bit as pretty as mine was.
This is the prettiest fruity tiramisu I’ve seen! What a beautiful and tasty dessert for Independence Day!
Thank you so much, Gail!
This is a gorgeous recipe. Love using fresh berries, an upgrade from our normal coffee chocolate tiramisu!
OMG GIRL! Why didn’t I think of this?! This recipe is perfection. Seriously perfect for this summer. Light and fresh just like you described!
I love tiramisu but have never tried with berries. This is absolutely a new concept altogether. I love your creativity.
Thank you, Gunjan! I appreciate that!
This is such a fun take on traditional tiramisu with fresh berries! Love that you also decorate so slicing and serving is perfection for each person who enjoys it. Thanks!
It’s my pleasure!
YUM! This is perfect for all summer occasions. I can’t wait to make it this weekend!
Enjoy it, Ali!
Made this cake for the 4th and it came out absolutely delicious. I wanted to get a picture of it because it came out so pretty but my husband and kids got to it before I could!
Oh, boy! I hope the hubby and kids survived in the end, LOL!
I can’t wait to try this recipe!! Looks berry good!!!
Thanks!
This cake looks so tasty and I love the berry arrangement as well. Can’t wait to try!
You’re going to love it!
Tiramisu is one of my all time fave desserts and I make it often. but you just put rims on it! OMG – the mascerated fruit and the pretty berry topping. Everyone was raving about how good this dessert was!
LOL at putting rims on it! I love that!
Big fan of tiramisu and this one with berries and white.red.blue theme certainly matches the event. Thanks for sharing
I’m glad you like it!
Wow this berry tiramisu looks even better than the traditional version to me! Love the presentation too!
Thanks so much, Emily!
Looks fantastic and love that you incorporated berries into an otherwise quite boring and overdone dessert. The result is brilliant!
Thanks so much, Cory! I’m glad you can appreciate the uniqueness.
This is such a beautiful tiramisu. I love the idea of adding berries and the lighter version looks so amazing. I am never able to get a neat slice, always mess it up. Yours looks stupendously pretty!
Allowing it to chill was key in getting that sharp slice.
I love how you transformed tiramisu into such a perfect summer recipe! I’ve been loving summer berries this season and am so excited to make this cake. Thanks for the tip about macerating berries – super helpful!
It’s my pleasure, Alena!
This was a fantastic recipe – and your styling of this dish is impeccable. Topping the marscapone with sweetened whipped cream was genius! Thanks for the tip and for sharing!
Thanks so much, Geo! I’m glad you enjoyed it!
Really clear instructions and helpful photography! Will be sending this to my friend as he LOVES tiramisu and always makes it, maybe time for a twist to his go to dessert!
Awesome. Thanks, Alex.
This is such a great recipe for berry tiramisu! Makes it simple to actually make at home and tastes fabulous!
Thanks, Julie!! I’m so glad you enjoyed it!
This is my kind of tiramisu because I’m not huge on coffee. Thank you for converting me, Marta–it’s delicious and my whole family loved it!
I’m so glad you and yours loved it, Jazz!
This is my kind of dessert. I am moving to your kitchen i will do the dishes in exchange for that heavenly dessert.
The flavor is packed! and the decoration is top! Still drooling here
LOL!! I’m so glad to hear that, Armelle!
Everything you make is perfect!!! Added this on my to-make Christmas recipes. The fruit is perfect for a dessert when it shall be hot in Kenya!
Awww, thank you, Kaluhi!
This is SO DANG GOOD! I can’t wait to be able to bring this to my Bible study group, they’re going to flip. But since I don’t have to share with them, me, hubby, and our son devoured the entire thing ourselves. A knock out recipe!
Thank you so much, Eden! I’m glad it was a hit with your family.
Tiramisu is one of my favorite cakes. Adding berry to it is a gem=nius idea to celebrate summer. The cake looks fabulous.
Thanks, Lathiya!
Loved this cake and it was right on time for the summer holidays
Glad to hear it, Erika!
This looks so yummy and summery! I have actually never had tiramisu before! But I will for sure have to try this recipe out!