The classic Italian favourite with a berry good twist
Serves 4
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The classic tiramisu encompasses creamy mascarpone filling and bold coffee flavour, but switch out the latter with a sprinkle of berries and you’ll find yourself a dessert that can, too, entirely stand on its own.


  • ½ cup (125 ml) pouring cream
  • ½ cup (125 g) mascarpone
  • ⅓ cup (75 g) caster sugar
  • 3 egg yolks
  • 6 sponge finger biscuits (150 g)
  • 125 g small strawberries, hulled
  • 150 g raspberries


  • 200 g strawberries, chopped coarsely
  • 1 tbsp lemon juice
  • 1 tbsp icing sugar

Beat cream, mascarpone and 1 tbsp of the sugar in a small bowl with an electric mixer until almost firm peaks form. Beat egg yolks and remaining sugar in another small bowl with electric mixer until thick and creamy. Fold egg yolk mixture into mascarpone mixture. Refrigerate for 1 hr.


Meanwhile, make strawberry sauce. Process ingredients until smooth. Strain puree into a small jug; discard seeds.


Cut biscuits in half. Pour ¾ cup of strawberry sauce into a small bowl; dip biscuits into sauce. Divide soaked biscuits and any sauce among four 1 cup (250 ml) jars or glasses. Layer half the cream mixture, half the remaining strawberry sauce and half the raspberries among glasses. Repeat layering, finishing with strawberry sauce and raspberries.


Just before serving, top berry tiramisu with small strawberries.

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