Berry Tiramisu Cake Recipe – American, Italian Special
This Berry Tiramisu Cake elevates the classic tiramisu into a beautiful layered cake that’s surprisingly simple to make. With airy sponge layers soaked in syrup, rich mascarpone cream, and vibrant fresh berries tucked between each tier, it’s a show-stopping dessert that feels both elegant and comforting.
- Prep Time25 min
- Cook Time1 hr 35 min
- Total Time2 hr
For the Sponge Cake
- 6 large eggs at room temperature
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powderFor the Berry Tiramisu Cake Syrup, Fillings, and Cream:
- 12 ounces Driscoll’s raspberries, divided
- 6 tablespoons (3 ounces) orange liqueur, divided
- 1/3 cup granulated sugar, plus 2 tablespoons for berry sauce
- 16 ounces mascarpone cheese, chilled
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream (36% milk fat), chilled
- 1 pound Driscoll’s strawberries, sliced (reserve 6 berries for topping)
- 1 pint Driscoll’s blueberries (2 cups), divided
How to Make Berry Mascarpone
Bake the simple 4-ingredient sponge cake (refer to written instructions). Once the cakes reach room temperature, use a serrated knife to cut each cake in half, creating a total of 4 layers.
In a small bowl, combine 1/2 package of raspberries, 1/4 cup water, 4 tablespoons orange liqueur, and 2 tablespoons sugar. Mash together with a fork and set aside.
Just before assembling the cake, prepare the cream: In a large bowl, use a spatula to fold together 16 ounces of mascarpone cheese and 2 tablespoons of orange liqueur until well mixed.
In another large mixing bowl, use a mixer to beat 1 1/2 cups heavy cream, 1/3 cup sugar, and 1 teaspoon vanilla until fluffy with soft peaks. Fold half of the whipped cream into the mascarpone to lighten it, then fold in the remaining cream until fully incorporated.
How to Assemble Berry Tiramisu Cake
Place the first cake layer on a serving platter and spoon 1/4 of the raspberry syrup over it (it doesn’t need to be perfect). Spread 1/4 of the cream on top and add a generous layer of sliced strawberries and whole blueberries. Repeat this process with the remaining layers, finishing by topping the cake with the remaining whole strawberries, raspberries, and blueberries.
Recipe Notes:
For cleaner slices, follow the chilling time suggestion: refrigerate the assembled cake for 1–2 hours before serving—it makes handling much easier.
Extend layers slightly beyond the edges when spreading cream and berries to enhance the visual appeal once the cake is stacked.
Avoid over-beating the mascarpone-whipped cream mixture, as the mascarpone helps stabilize texture and over-whipping may lead to a grainy cream.
Use a serrated knife and wipe it between each cut for the neatest, cleanest slices.
