Berry Tiramisu Cake Recipe
This is the most stunning berry tiramisu cake recipe you’ll make because it’s an actual cake. This layered tiramisu cake with fruit has simple ingredients and is surprisingly easy to make.
You will love the mascarpone cream frosting and berry syrup. Just like our Tres Leches Cake, this looks really impressive without a ton of effort which is an added bonus!
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I made this for my sister’s birthday and the following week for my niece’s birthday and it was a big win both times. The phrase, “I love that it’s not too sweet”, was said again and again.
What is a Tiramisu Cake?
Tiramisu Cake is a dessert with layers of sponge cake (or often ladyfingers which are basically dried out sponge cake), soaked with liqueur or coffee and frosted with mascarpone cheese. The word Tiramisu itself literally means “pick me up” in Italian, hence the reason it has the liqueur or coffee in it.
Classic Tiramisu works surprisingly well as a Berry Tiramisu and this adds a fresher layer to it with the delicious berries. We have our own traditional Tiramisu Recipe to give you a better idea of where this recipe stems from.
Ingredients for Berry Tiramisu Cake:
The base starts with a super simple, traditional European sponge cake. The mascarpone cheese can be found at most major grocery stores and the liqueur is usually only found in liquor stores. We love Grand Marnier Orange Liqueur for its amazing flavor. If you don’t want to buy a big bottle, you can purchase 2 tiny bottles as pictured (1.5 oz each) to get 6 Tbsp for this recipe.
You’ll also need fresh strawberries, raspberries, blueberries, some whipping cream, sugar, and vanilla extract.
Can I Use Ladyfingers Instead of Sponge Cake?
Yes! Ladyfingers are a great substitution and make for a good mix between this recipe and the classic tiramisu recipe. You wouldn’t need to bake anything with this quick substitute, making this recipe even easier.
I would recommend layering it in a springform pan like the way we have done with our Charlotte Cake Recipe giving it a finished look. Slicing your cake completely covered in berries is made easy using this method. The ladyfingers line the outer edge of the cake and you can cut even slices all the way around!
Can I Substitute the Liqueur?
The flavor of the liqueur mellows out but you can use less with 3 Tbsp liqueur in the syrup and 1 Tbsp in the cream or make it a virgin (alcohol-free) by replacing liqueur with freshly squeezed lemon juice to taste. The berry tiramisu cake will taste delicious either way!
How to Make a Tiramisu Cake:
1. Bake the easy 4-ingredient sponge cake. Once cakes are at room temp, use a serrated knife to cut in half for a total of 4 layers.
2. In a small bowl, combine 1/2 package raspberries, 1/4 cup water, 4 Tbsp orange liqueur, and 2 Tbsp sugar. Mash those together with a fork and set aside.
3. Just before assembling your cake, make the cream: In a large bowl, use a spatula to fold together 16 oz mascarpone cheese and 2 Tbsp orange liqueur until well incorporated.
4. In a second large mixing bowl, beat with a mixer 1 1/2 cups heavy cream, 1/3 cup sugar, and 1 tsp vanilla just until fluffy with soft peaks (note: mascarpone stabilizes whipped cream so don’t over-beat or it will become grainy). Use a spatula to fold half of the whipped cream into the mascarpone to lighten it then fold in remaining cream and blend until fully incorporated. It may seem loose at first but it thickens as it sits.
How to Assemble Berry Tiramisu Cake:
- Place your first cake layer on a serving platter and use a spoon to spread 1/4 of your raspberry syrup (no need for perfection).
- Top with 1/4 of your cream and a generous layer of sliced strawberries and whole blueberries.
- Repeat with remaining layers and cover the top with remaining whole strawberries, raspberries, and blueberries.
Tip: if you spread the cream and place berries just past the cake’s edges, it will look prettier and more loaded when stacked.
Can I Make this Cake Ahead?
The sponge cake is so easy and can be made a day ahead or stored in the freezer for up to 3 months and because it doesn’t get soggy, it will stay yummy assembled in the fridge for 2 to 3 days. If you’re worried about it looking fresh, you can add the berries to the top layer the day of and your guests will be none the wiser! It tastes delicious when chilled so no need to let it sit out before serving. It actually slices best when chilled anyway.
Love Layered Cake Recipes?
Here are some of our most popular layered cakes. Whether you love chocolate layered cakes or berry layered cakes, these are definitely crowd-pleasing desserts!
- Crepe Cake – with a fail-proof crepes recipe
- Chocolate Cake – the perfect birthday cake
- Mango Cake – Layer after layer of mango goodness
- Strawberry Sponge Cake – completely loaded with strawberries
- Almond Nutella Cake – a gluten-free cake masterpiece
Berry Tiramisu Cake Recipe
For the Sponge Cake:
For Berry Tiramisu Cake Syrup, Fillings and Cream:
- 12 oz Driscoll's raspberries, divided
- 6 Tbsp (3 oz) orange liqueur, divided
- 1/3 cup granulated sugar, + 2 Tbsp for berry sauce
- 16 oz mascarpone cheese, refrigerated
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream, (36% milk fat), chilled
- 1 lb Driscoll's strawberries, sliced, reserving 6 berries for the top
- 1 pint Driscoll’s blueberries, (2 cups ), divided
How to Make Berry Mascarpone:
- Bake the easy 4-ingredient sponge cake (click for written instructions). Once cakes are at room temp, use a serrated knife to cut in half for a total of 4 layers.
- In a small bowl, combine 1/2 package raspberries, 1/4 cup water, 4 Tbsp orange liqueur, and 2 Tbsp sugar. Mash together with a fork and set aside.
- Just before assembling your cake, make the cream: In a large bowl, use a spatula to fold together 16 oz mascarpone cheese and 2 Tbsp orange liqueur until well incorporated.
- In a second large mixing bowl, beat with a mixer 1 1/2 cups heavy cream, 1/3 cup sugar and 1 tsp vanilla just until fluffy with soft peaks.** Use a spatula to fold half of the whipped cream into mascarpone to lighten it then fold in remaining cream and blend until fully incorporated.
How to Assemble Berry Tiramisu Cake:
- Place your first cake layer on a serving platter and use a spoon to spread 1/4 of your raspberry syrup (no need for perfection). Top with 1/4 of your cream and a generous layer of sliced strawberries and whole blueberries. Repeat with remaining layers and cover the top with remaining whole strawberries, raspberries and blueberries. ***
***If you push the cream and berries just slightly past the cake's edges, it will look prettier when stacked. Cake can be served right away, but if you refrigerate 1 to 2 hours, it will be a little easier to slice.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Let me know if you make this for someone you love. It truly is a special cake and can be used for so many different special occasions.