Berry tiramisu

By Lidia Bastianich
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Tiramisù is a common dessert on the menus of Italian restaurants and in Italian homes. It is certainly a favorite in our restaurants, but it is easy to make at home as well. This dessert is best made a day ahead , to allow the flavors to combine. Any combinations of berries – or even just one kind – will make a marvelous tiramisu.


Total Time


For the berries:

  • 4 cups blueberries
  • 6 cups thinly sliced strawberries
  • 3/4 cup granulated sugar
  • Grated zest of 1 orange
  • 2 cups orange juice
  • 1 cup chunky blueberry jam
  • 1/4 cup dark rum
  • 1/4 cup super fine sugar

For assembly:

  • 2 cups ricotta, room temperature
  • Two 225 gram containers mascarpone, at room temperature
  • 1 1/2 teaspoon pure vanilla extract
  • 42 Savoiardi (ladyfingers)


  1. For the berry sauce, in a medium saucepan, combine two cups blueberries, two cups strawberries, the granulated sugar, orange zest, and juice, jam, and rum. Bring to a simmer, and cook to make a slightly syrupy sauce, about 10 to 15 minutes. Pour into a shallow pan (where you will be soaking the Savoiardi), and let cool.
  2. Put the remaining two cups of strawberries, remaining four cups of strawberries, and the superfine sugar in a medium bowl. Toss to combine, and let sit at room temperature ten minutes.
  3. In a mixer fitted with the paddle attachment, mix the ricotta and mascarpone at medium speed for a few seconds to combine, then add superfine sugar and vanilla. Beat at medium-high speed until light and smooth, about two minutes.
  4. To assemble, soak half of the Savoiardi in the cooked berry sauce until moistened, rolling them around to coat thoroughly. Tightly fit the Savoiardi in the bottom of a deep 9x13 inch glass or ceramic dish. Spoon a few spoonfuls of the remaining cooked berry sauce over the Savoiardi. Spread half of the ricotta mixture in an even layer over the Savoiardi.
  5. Layer a little more than half of the uncooked berries (you just want an even layer) over the mascarpone. Soak the remaining Savoiardi in the cooked berry sauce, and arrange in a tight layer over the fresh berries.  Spread the remaining mascarpone over this in a smooth layer. Cover, and chill overnight for best results. Combine the remaining fresh berries and any cooked berry sauce left from soaking the Savoiardi, cover and chill overnight.
  6. To serve, cut squares of the tiramisu and serve with a little of the leftover berries and sauce.


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