Wild berry tiramisù



It’s undoubtedly the best-loved dessert in Italy; a firm fixture on restaurant dessert menus but also a perennial favorite among treats to make at home. It’s been reinterpreted and we’ve always had fun experimenting with an array of delicious alternatives: lemon, orange, and strawberry – in the classic version or egg-free! It comes with fruity variations and even with cardamom for lovers of a more exotic touch. There’s even a vegan recipe to ensure that no one is excluded from this dessert fest. Riding this imaginative tide, today we’re bringing you wild berry tiramisu, served in elegant single-portion dessert glasses, and made with fresh red berries and a silky-smooth cream you can whip up in a flash. These spoonfuls of sweetness will be your trump card to finish off a fun evening with friends!

Check out these other tasty variations:


Ingredients for four 3-inch (8-cm) diameter dessert glasses
Ladyfingers 2 oz (50 g)
Raspberries 20
Mascarpone cheese ⅔ cup (150 g)
Heavy cream ¾ cup (150 g)
Powdered sugar 3 tbsp (20 g)
Vanilla bean 1
For the coulis
Strawberries 4 oz (100 g)
Raspberries 2 oz (60 g)
Lemon juice ¼ cup (50 g)
Brown sugar 2 tbsp (25 g)
Wildflower honey 2 tbsp
Vanilla bean 1
For the topping
Berries (30 g)

How to prepare Wild berry tiramisù

To make the wild berry tiramisu, first wash the berries and dry them. Remove the stalks from the strawberries 1 and cut them into small pieces 2. Add the chopped raspberries 3

and strawberries 4 to the jug of an immersion blender. Then add the brown sugar 5 and lemon juice 6.

Next, blitz everything with the blender 7 to get a smooth mixture. Sweeten the mixture with honey 8 and add the seeds of half a vanilla bean 9.

Now emulsify the mixture again with the blender 10. Set aside the mixture 11 and cut the ladyfingers in half 12.

Pour the heavy cream into a bowl, add the powdered sugar 13, and whip with the whisk to get a frothy cream 14. Separately, add the vanilla seeds 15

to the mascarpone so they impart their flavor, then fold in the whipped cream a little at a time, stirring gently from the bottom up to keep it from curdling 16. Transfer the resulting creamy mixture to a pastry bag (17-18).

Squeeze a first layer of the mixture into glasses measuring 3 inches (8 cm) in diameter and approximately 2.5 inches (6.5 cm) tall 19. Dip a ladyfinger cut in half in the red berry coulis 20, place it in the glass and add one more layer of cream 21.

Now squeeze on more mixture and add 4-5 raspberries 22. Add another layer of ladyfingers 23 and finish with a final layer of mixture 24.

Top your wild berry tiramisu with a few teaspoonfuls of leftover sauce 25 and finish by garnishing with a few berries to taste 26 as well as fresh mint leaves 27.


Keep the wild berry tiramisu in the refrigerator for a couple of days at most. Not suitable for freezing.


If you like boozy desserts, you can add 1.5 tsp (20 g) of aromatic grappa to the coulis.

For the translation of some texts, artificial intelligence tools may have been used.