Berry Tiramisu

Berry Tiramisu

Daria Souvorova

15 minutes
serves: 6


My parents were coming for dinner and I forgot to plan a dessert! Who does that?

We spent the Christmas holiday with Nico’s parents in France, so I haven’t had a chance to spend time with my own family in a couple of weeks, so we invited my parents for dinner…to catch up and to give them the glorious bottles of 1866 Brandy and Calvados we brought back for them. My mom is obsessed with 1866 Brandy, which she first tried on her trip to Malaga. It seems impossible to buy anywhere in the states, but can be seen in any decent wine shop or supermarket in Barcelona where we celebrated New Years. My dad fell in love with Calvados when they were in France, but insists it never tastes the same when he gets home. We brought him a nice bottle to see if we can change his mind.

We had a beautiful healthy meal of a Roast Butternut Squash and Carrot soup followed by a Filet of Salmon en Papillote with Leeks and Yogurt Dill Sauce.

I wanted something relatively light and bright to finish the meal. But what? A cheese plate didn’t feel right. I had a few tubs of berries in the fridge and a container of Mascarpone that needed to be used in some way or another before it’s expiration date. I decided to make a trifle of sorts, well as far as I understand a trifle. Really… I wanted to make a Fruit Tiramisu. I whipped up my Mascarpone with a bit of whipping cream. Instead of soaking my lady fingers in coffee and rum, I soaked them in orange juice to moisten them up a bit but to brighten up the flavors. I was doing this all on fly and was nervous for the result.


It was wonderful actually! Much more nuanced and balanced than I expected. Sitting in the fridge for a few hours allowed the juice to soak into the biscuits more evenly and left them with a light citrus flavor, like orange zest Madeleines.

This dessert was so easy and delicious, and takes about five minutes to make! Score!



      • 8 ounce tub of Marscapone cheese
      • 1 cup heavy whipping cream
      • 1 teaspoon vanilla
      • sugar to taste
      • 16-18 lady fingers
      • 1 1/2 cup orange juice
      • 2 pints raspberries
      • 1 pint blackberries
    1. Whip heavy cream until soft peaks form.
      Add in Mascarpone cheese, vanilla, and sugar to taste, about 2 tablespoons to 1/4 cup. Set aside.
    2. Prepare a deep 8-9 inch dish.
      Soak each lady finger in orange juice for about 5 seconds until just barely softened but not falling apart.
      Remove from juice and arrange half of the lady fingers on the bottom of the dish.
      Top with half of the cream and half of the berries.
    3. Refrigerate for a few hours to allow the lady fingers to soak through evenly.
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