STRAWBERRY TIRAMISU WITH BLUEBERRIES AND RASPBERRIES

Strawberry tiramisu with blueberries and raspberries is a scrumptious triple berry dessert! This fruity tiramisu recipe is nice, stunning, easy, and so delicious.

This strawberry tiramisu with blueberries and raspberries is so fruity, so colorful, and so delicious! It’s the ideal berry dessert for vacations.

This blueberry, raspberry, and strawberry tiramisu is filled with berries, whipped cream, lady fingers, and mascarpone cheese. I even added in a bit of raspberry liqueur in there for an extra kick, and it makes all of the difference. This triple berry dessert is a lot a laugh and so easy to make!

This triple berry dessert is made with blueberries, raspberries, and strawberries, plus some strawberry jam or jelly and I even brought in a bit of raspberry liqueur (chambord) for accurate measure. That’s quite a few berries, and they all create the perfect taste.

INGREDIENTS

• 20 lady fingers 1 package (soft)
• 1 1/2 cups heavy cream
• 8 ounces mascarpone cheese
• 1 cup white sugar divided
• 1 teaspoon vanilla
• 5 tablespoons Chambord raspberry liqueur, divided
• 2/3 cup strawberry jam or jelly
• 1 1/2 cups sliced strawberries
• 1 cup fresh raspberries
• 1/2 cup blueberries

INSTRUCTIONS

1. Spray a 9x9 baking dish with nonstick spray
2. Place half of the lady fingers on the bottom of the pan, side by side. I used 10 on the bottom, 2 rows of 5.
3. In a large bowl, beat the heavy cream until soft peaks form, about 3-4 minutes.
4. Beat in the mascarpone, 1/2 cup sugar, vanilla, and 2 tablespoons Chambord. Beat until fully combined and smooth. Set aside.
5. In a separate small bowl, stir together the jam/jelly and the remaining 3 tablespoons Chambord. Set aside.
6. In yet another bowl, mix together all of the fruit with 1/2 cup sugar. Stir to coat all the fruit; macerating the fruit and allowing some juices to form. Set aside.
7. Start my smoothing half of the cream mixture over the lady fingers. Use a spatula to smooth out the layer. Top with half of the jam mixture and use a fork to incorporate the jam into the cream. Top with half of the fruit.
8. Repeat the layers, starting with ladyfingers, cream, jam, then fruit.
9. Cover and refrigerate for a minimum of 4 hours.
10. Serve cold.

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