Desserts

No-bake Summer Berry Tiramisu

Adapted from Southern Living

This delicious, easy recipe combines fun flavors like orange, lavender, and sumac with sweet summer berries and a creamy mascarpone mousse for a showstopping dessert! We love it with local berries and Vermont Creamery mascarpone!

A slice of layered berry and cream cake is being lifted from the full cake.

Prep Time

45 minutes

Cook Time

300 minutes

Yield

8 Servings

Ingredients

3 cups strawberries (chopped)
2 cups raspberries (fresh)
1⁄4 cup sugar, raw
1 teaspoon sumac
2 tablespoons orange juice (as needed)
2 cups cheese, mascarpone (room temperature)
2 cups heavy whipping cream
1⁄2 cup sugar, powdered
2 teaspoons vanilla extract
3⁄4 teaspoon salt, kosher
1 package ladyfingers (7 oz)

Instructions

  1. Grind lavender with sugar in a mortar and pestle or spice grinder until finely powdered, sifting if necessary. Stir together strawberries, raspberries, lavender sugar, and sumac in a large bowl, and let stand at room temperature 1 hour. Line a large mixing bowl with plastic wrap and set aside. 
  2. Drain berry mixture over a wide, shallow bowl and reserve juice. Pour juice into a measuring cup and add orange juice to yield 2/3 cup liquid total. Set aside. 
  3. Place mascarpone in a large bowl, and beat briefly with an electric mixer on low speed to loosen. Add whipping cream, powdered sugar, vanilla, and salt; beat on medium speed until medium peaks form, about 2 minutes. 
  4. Dip 1 ladyfinger in berry liquid for about 3 seconds, and place in the bottom of the prepared bowl. Repeat with remaining ladyfingers and berry liquid, breaking ladyfingers as necessary to fit snugly and create a solid layer. Evenly cover with about one-third of the drained berries, and spread about one-third of the mascarpone whipped cream over berries. Repeat with more layers of ladyfingers, berries, and mascarpone whipped cream until everything is used up.  
  5. Cover the bowl of cake tightly with plastic wrap (on what will become the bottom of the cake), and refrigerate until firm, about 4 hours. Alternately, place in freezer until semi-frozen, about 1 hour, then remove and let stand for 20 minutes before the next step for easier slicing. 
  6. When ready to serve, peel away the top layer of the plastic wrap, then flip in one smooth motion onto a large platter. Remove bowl and peel plastic wrap off, then garnish with additional strawberries and raspberries. Slice and serve cake immediately.