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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!

Layered Berry Tiramisu Cake with a slice cut out

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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.

Fully assembled Berry Tiramisu Cake on Platter with slice cut out on separate plate.

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.

Ingredients for Tiramisu Cake Recipe

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.

Berry Tiramisu syrup with liqueur, best liqueur for tiramisu

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.

whipping cream mixed with liqueur in a mixing bowl

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.

Mixing cream, sugar, and vanilla in a mixing bowl with hand mixer.

How to Assemble Berry Tiramisu Cake:

  1. 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).
  2. Top with 1/4 of your cream and a generous layer of sliced strawberries and whole blueberries.
  3. 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. 

How to assemble tiramisu cake with fruit, syrup and mascarpone cream

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.

fully assembled berry tiramisu cake on platter

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!

Berry Tiramisu Cake Recipe

4.96 from 24 votes
Prep Time: 1 hour 35 minutes
Cook Time: 25 minutes
Total Time: 2 hours

This is the most stunning berry tiramisu you'll make because it's an actual cake. It's surprisingly simple to make and doesn't require a crazy long list of ingredients.

Skill Level: Medium
Cost to Make: $20-$25
Keyword: berry tiramisu
Calories: 502 kcal
Servings: 12 slices

Ingredients

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

Instructions

How to Make Berry Mascarpone:

  1. 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.
  2. 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.

  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.** 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:

  1. 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. ***

Recipe Notes

**Mascarpone stabilizes/stiffens soft whipped cream so don't over-beat or it will become grainy when blended with mascarpone.
***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 Facts
Berry Tiramisu Cake Recipe
Amount Per Serving
Calories 502 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 18g113%
Cholesterol 160mg53%
Sodium 66mg3%
Potassium 212mg6%
Carbohydrates 46g15%
Fiber 4g17%
Sugar 32g36%
Protein 8g16%
Vitamin A 1121IU22%
Vitamin C 34mg41%
Calcium 109mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

slice of berry tiramisu cake on a plate

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.

The most STUNNING Berry Tiramisu you'll make - bring this to a party and watch people's eyes light up. This Tiramisu cake is SURPRISINGLY SIMPLE to make. Step-by-step photos! | natashaskitchen.com

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Hannah Singleton
    July 15, 2020

    Hi Natasha,

    My daughter has been inspired by you to take a video of herself cooking this sponge cake. It turned out very tasty, super light! In her words ‘delicious’ , Thanks very much

    Reply

    • Natashas Kitchen
      July 15, 2020

      Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles

      Reply

  • Eleonora
    June 30, 2020

    Hi Natasha, do you strain the raspberry syrup to get rid of seeds?

    Reply

  • Linda
    June 29, 2020

    Do you think this would work if you cheated and used a store bought Angel’s Food Cake?

    Reply

    • Natashas Kitchen
      June 29, 2020

      Hi Linda, I haven’t tested this with Angel’s Food Cake. I think the result will be a little different since the layers will be a different texture. We used sponge cake here. If you experiment thought I would love to know how you like that!

      Reply

  • Anna
    June 19, 2020

    Natasha – I’m making this recipe for my son’s birthday. He wants ‘chocolate’ cake. Can I just add cocoa to the sponge cake recipe to make it chocolate? If so – how much cocoa should I add?

    Reply

    • Natasha
      June 19, 2020

      Hi Anna, typically with a sponge cake, you would remove some of flour and replace it with equal amounts of cocoa. I would probably do 3-4 Tbsp of cocoa.

      Reply

  • Angelina Plutenko
    June 12, 2020

    Does it matter what kind of orange liqueur is used? Or is there specific brand?

    Reply

    • Natasha
      June 12, 2020

      Hi Angelina, I don’t recall the brand – It said Grand Marnier on the bottle and I have a photo of it in the ingredients photo above if that helps.

      Reply

  • Lena
    May 29, 2020

    So good, loved this cake! Thank you Natasha for your delicious recipes!!!!

    Reply

    • Natashas Kitchen
      May 29, 2020

      You’re welcome! I’m so glad you’re enjoying our recipes Lena!

      Reply

  • Grace
    May 25, 2020

    This look tempting to make. But I am not confident to bake a cake cos everytime I tried. It’s failure. you said 4 ingredients only maybe I will give it a try since ILOVETIRAMISU AND SPONGECAKE.. Try and try until I succeed. You are such easy to watch. I am already inlove with your recipes.

    Reply

    • Natashas Kitchen
      May 25, 2020

      That’s just awesome! Thank you for sharing that with me!

      Reply

      • Grace
        June 2, 2020

        I finally had the courage to make a berry tiramisu cake. It was successful, and it wasnt that sweet. Thank you for sharing this recipe. easy and simple. I wanted to share my cake picture but I dont know how😂🤣

        Reply

        • Natasha's Kitchen
          June 2, 2020

          That is so wonderful Grace! You cannot share a photo here but you can share it on our Facebook group or page.

          Reply

  • Lavinia Pop
    May 12, 2020

    Hi, Natasha. If we want to use ladyfingers instead of the sponge batter, what are we supposed to soak the ladyfingers in? the raspberry syrup? Thanks?

    Reply

    • Natasha's Kitchen
      May 12, 2020

      Hi Lavinia, instead of pouring the syrup over the ladyfingers as I do the cake, I would add a little more water to it and quickly dip the ladyfingers into the mixture as I do in our classic Tiramisu cake.

      Reply

  • Lena
    April 26, 2020

    Made this for my little girls 5th birthday and it was perfect 🙂 thank you Natasha for your yummy recipes! God has given you a wonderful talent and I’m so glad you are sharing it with the rest of us! 🙏

    Reply

    • Natasha's Kitchen
      April 27, 2020

      My pleasure Lena. Happy Birthday to your little girl and will definitely keep on creating more content and recipes!

      Reply

  • Christy
    April 26, 2020

    Hi Natasha,
    Would love to bake this beautiful berry cake .. but i need the recipe in gram please! I have tried baking in cups … it was a disaster for me. I weight all my wet ingredients too.
    Hope to hear from you 🙂
    Thank you
    Christy

    Reply

    • Natasha's Kitchen
      April 27, 2020

      Hello Christy, to see the conversion in grams go to the recipe, click on “Jump to recipe” Click on “Metrics” and it will convert it to grams. Hope that helps!

      Reply

  • Diep Do
    April 21, 2020

    I made this cake for my birthday and everyone in my family loved it. It’s not too sweet, just perfect 👌. Thanks Natasha, you’re the best.

    Reply

    • Natasha's Kitchen
      April 21, 2020

      You’re welcome and so great to hear that. Happy Birthday!

      Reply

  • Lena
    April 14, 2020

    Hi Natasha! I Was wondering how much lemon juice I should use if I don’t have orange liqueur? Thanks for your help and your awesome recipes!!!!

    Reply

    • Natasha
      April 14, 2020

      Hi Lena, that should still work fine. It will have a little different flavor but should still work well.

      Reply

  • Noie
    April 9, 2020

    Hello, your recipes are so good.
    How can I made this with lady fingers instead of the sponge cake ? What should I dip the lady fingers in ?
    Thanks

    Reply

    • Noie
      April 9, 2020

      Also what can I replace the orange liqueur with ?
      Thanks

      Reply

      • Natasha's Kitchen
        April 9, 2020

        Hi Noie, in general you would use 1/4 tsp orange extract for every 1 Tbsp of liqueur. I haven’t tried any other substitute yet.

        Reply

      • Alina Davtyan
        May 22, 2020

        Hi Natasha, I love your recipes! Every time I have a gathering I have to make something your kitchen. So thank you for that!

        If I make this cake a night before my gathering will it still look nice? I’m worried about the frosting (I saw the note about putting berries just before serving the cake for freshness). Thank you !

        Reply

        • Natashas Kitchen
          May 22, 2020

          Hi Alina, I’m so glad you’re enjoying our recipes. The sponge cake is so easy and can be made a day ahead and stored in the refrigerator or stored in the freezer up to 3 months and because it doesn’t get soggy, it will stay yummy assembled in the fridge for 2 to 3 days.

          Reply

    • Natasha
      April 10, 2020

      Hi Noie, instead of pouring the syrup over the lady fingers as I do the cake, I would add a little more water to it and quickly dip the lady fingers into the mixture as I do in our classic Tiramisu cake.

      Reply

  • Tanya P
    April 7, 2020

    Hi Natasha! For the 1lb of strawberries needed, could I use frozen strawberries?

    Reply

    • Natashas Kitchen
      April 7, 2020

      Hi Tanya, You can use them but the problem with frozen berries is that they don’t hold up well. They taste fine but they will look limp and lifeless compared to fresh.

      Reply

  • Naomi
    March 11, 2020

    What size cake pan??

    Reply

    • Natashas Kitchen
      March 11, 2020

      Hi Naomi, we used two 9″ cake pans.

      Reply

  • Valeriya
    February 25, 2020

    Fav!!!! Making this cake 2nd time and it’s just amazing, my boyfriend and my parents love it! I think I’ll make this cake for every occasion from now on.

    Reply

    • Natashas Kitchen
      February 25, 2020

      Sounds like you found a new family & party favorite Valeriya! That’s so great!

      Reply

  • Lydia
    February 1, 2020

    Hello,
    Do you mean at room temperature vs refrigerated mascarpone? It won’t fold nicely when cold. Hmm…

    Reply

    • Natashas Kitchen
      February 1, 2020

      Hi Lydia, if it is too stiff I recommend giving it a good stir before incorporating.

      Reply

  • Rachael Yerkes
    January 23, 2020

    this is so pretty! And so good!

    Reply

    • Natashas Kitchen
      January 23, 2020

      Hi Rachael, thank you for stopping by and for sharing that awesome review with us.

      Reply

  • Ashley F
    January 23, 2020

    This baked up perfectly! And the berries go so well with the sponge cake!

    Reply

    • Natashas Kitchen
      January 23, 2020

      Isn’t the flavor amazing! Thank you for sharing that great review with us, Ashley!

      Reply

  • Stephanie
    January 23, 2020

    This was absolutely amazing! It came out super moist and tasted great!

    Reply

    • Natasha
      January 23, 2020

      Hi Stephanie, I am so happy to hear that. Thanks for sharing your wonderful review!

      Reply

  • Vika
    November 14, 2019

    Hey Natasha! This looks spectacular. Thinking to make it for my girl’s 6th Birthday, she will have 26 kids and 15 adults, Would you suggest making 2 cakes? Or one larger pan? I can got all sorts of sizes. Or what’s the best way to double it? Thank you lovely for your recipes! People always compliment on anything i make of yours!

    Reply

    • Natasha
      November 16, 2019

      Oh wow that is a lot of people. If this is the only dessert, I would suggest making 2 cakes.

      Reply

  • Janine Newman
    September 4, 2019

    Hi Natasha,
    Thank you for this beautiful cake but my family and I are not orange flavor fans, can I use amaretto or just vanilla extract? What would you recommend?

    Reply

    • Natashas Kitchen
      September 4, 2019

      Hi Janine, I haven’t tested that but it should work. If you experiment please let me know how you like that.

      Reply

  • julia
    June 6, 2019

    hello! thank you for sharing your recipes with us!! extremely helpful!!
    just wondering if i can use frozen rasberries for this recipe? would it taste worse?
    thank you so much for answering this!!:))

    Reply

    • Natasha
      June 6, 2019

      Hi Julia, the problem with frozen raspberries is that they don’t hold up well. They taste fine but they will look limp and lifeless compared to fresh.

      Reply

      • julia
        June 7, 2019

        thank you for ur reply, sorry I meant for the syrup 🙂

        Reply

  • Janet
    March 23, 2019

    Hi Natasha, my boyfriend would love this cake! I’m making it for his birthday lunch tomorrow… would it be alright if I bake the cake tonight, and cut it tomorrow morning? Can I make the raspberry sauce tonight also, so it has more time to soak up all that Grand Marnier Goodness??!! I know I should do the cream filling in the morning. OR, can I make everything tonight, assemble it and just keep it in the fridge until tomorrow, taking it out about 1 an hour before dessert? I don’t have a large/tall enough cake carrier . Any advice would be greatly appreciated. Thank you!

    Reply

    • Natashas Kitchen
      March 23, 2019

      Hi Janet! That is a great question! I love that you are making this for your boyfriend! The sponge cake is so easy and can be made a day ahead and stored in the refrigerator or stored in the freezer up to 3 months and because it doesn’t get soggy, it will stay yummy assembled in the fridge for 2 to 3 days

      Reply

      • Janet
        March 24, 2019

        Natasha! This cake was a winner today! My boyfriend raved about it! Even the servers at the restaurant came out to complement me. It turned out perfectly and I followed the recipe exactly….although I may have added a couple more tablespoons of Grand Marnier goodness to the cream 😉 You were right: it is so easy to bake, just a bit longer to assemble. But now I know for next time. 🙂 Thanks for a great party cake recipe.

        Reply

        • Natashas Kitchen
          March 24, 2019

          Hey there Janet, I’m so happy you both enjoyed that. Thank you for sharing that with us!

          Reply

  • Gabby
    March 13, 2019

    LOVED this recipe!! I made this cake for my dad’s birthday- he doesn’t usually like sweets, but he loved this! It was light as air, not too sweet, and was so refreshing with the mascarpone cream and berries. Thank you so much, it was perfect!!

    Reply

    • Natashas Kitchen
      March 13, 2019

      That’s just awesome!! Thank you for sharing your wonderful review with me, Gabby! 🙂

      Reply

  • Briana Van Roekel
    February 23, 2019

    I absolutely love this cake! So simply to make, yet gorgeous and delicious! Natasha, I was hoping to make this for my Easter brunch and I’m wondering how long it can be refrigerated for? I noticed that it says 1-2 hours is best for serving, but I just wanted to make sure it’s okay for it to be refrigerated longer than that.

    Reply

    • Natashas Kitchen
      February 23, 2019

      Hi Briana, I’m so happy you enjoyed this cake! The sponge cake is so easy and can be made a day ahead or stored in the freezer up to 3 months and because it doesn’t get soggy, it will stay yummy assembled in the fridge for 2 to 3 days!

      Reply

  • Slava Atkins
    January 19, 2019

    Unfortunately I forgot to take a photo but it looked just like the one in the recipe. It was absolutely declicious and one of the guests makes cakes professionally and she was very impressed
    Thank you

    Reply

    • Natashas Kitchen
      January 20, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Jessica
    January 18, 2019

    Hi Natasha I have one concern When i baked the sponge Cake and i took it out of the oven i took it out of the pan and the cake collapsed! Do you know what can it have caused it.

    Reply

    • Natashas Kitchen
      January 19, 2019

      Hi Jessica, the main culprit of the cake sinking is often under-beating the eggs and sugar. Did you start with room temperature eggs and use a high powered stand mixer to beat together the eggs and sugar and then fold the flour in with a spatula so as not to deflate the batter? I sure hope that helps!

      Reply

  • Marina
    November 6, 2018

    Hi Natasha, would I be able to substitute store bought cool whip instead of making the whipped cream? I’ve tried making the whipped cream before and have never had any luck.

    Reply

    • Natashas Kitchen
      November 7, 2018

      I haven’t tried that Marina. It may work, but you will have to adjust the measurement since coolwhip is generally more dense than whipping cream.

      Reply

  • Julie Savchenko
    July 27, 2018

    Hi Natasha – This was my first time making the sponge cake. It fell apart on me and was VERY sticky. What did I do wrong?

    Reply

    • Natasha
      July 27, 2018

      Hi Julie, the most likely cause of a sticky cake is under mixing the batter. The cake relies on the volume of the eggs to rise so it is critically to whip the eggs and sugar adequately. Our post on how to make this classic European sponge cake with video tutorial should help.

      Reply

  • Mari
    June 30, 2018

    Instead of using cake pans to bake the batter, can I use a spring form pan?

    Reply

    • Natasha
      June 30, 2018

      Hi Mari, I have tried that before using the same cake base and it does rise better and more evenly in 2 separate pans. If baking in 1 springform pan, bake for about 30 minutes.

      Reply

  • Liz
    June 29, 2018

    Can I make this gluten free?

    Reply

    • Natashas Kitchen
      June 29, 2018

      Hi Liz! I haven’t tested that just yet. If you experiment, let me know how you liked the recipe

      Reply

  • CAROL GENTILE
    June 13, 2018

    I DON’T UNDERSTAND. IN THE RECIPE YOU HAVE LISTED ” 6 TBSP 3 OZ ORANGE LIQUOR. IS IT 6 TBSP + 3 OZ? VERY CONFUSING THE WAY IT IS WRITTEN. DO I USE 6 TBSP, PLUS 3 OZ? OR ARE YOU TRYING TO SAY “6 TBSP= 3 OZ.

    Reply

    • Natasha
      June 13, 2018

      Hi Carol, I apologize that is very confusing! It is supposed to read 6 Tbsp (3 oz); just 2 kinds of measures for the same amount. The recipe calls for 6 Tbsp.

      Reply

  • Mari
    April 20, 2018

    Hi Natasha. I made this cake and it was really good! Although I did have one problem. The sponge cake didn’t rise. Can u tell me why??

    Reply

    • Natasha
      natashaskitchen
      April 21, 2018

      Hi Mari, check out our video recipe on how to make the sponge cake base. That post answers the most common troubleshooting questions. I hope that helps!

      Reply

  • Dasha
    April 19, 2018

    Thank you Natasha, my family loved this cake; came out great. Love your recipes. God bless:))

    Reply

    • Natasha's Kitchen
      April 19, 2018

      You’re welcome Dasha! I’m happy to hear your family enjoys the recipe as much as mine does. Thanks for sharing your wonderful review!

      Reply

  • Anna
    April 11, 2018

    This cake looks amazing. Was hoping to make it for my Mom’s birthday but can’t decide between this one and your kiwi cake. So I thought maybe I could combine things since I love cream cheese but still want the syrup-Have you ever done a mixture between mascarpone and cream cheese for the frosting on this cake? I was thinking maybe substituting one package cream cream for half of the mascarpone? Do you think that would work?

    Reply

    • Natasha
      natashaskitchen
      April 11, 2018

      Hi Anna, the cream cheese frosting would still work great in this berry tiramisu cake. I used a cream cheese frosting for my original coffee flavored tiramisu and it worked great. I think it might be too thick to mix mascarpone with cream cheese (I haven’t tried but that is my guess – maybe google that). Happy birthday to your Mom! So sweet of you to make her a cake 🙂

      Reply

  • Lina
    March 12, 2018

    Hi Natasha,

    I’m wondering if this cake is ok to make the day before serving?

    Reply

    • Natasha
      natashaskitchen
      March 13, 2018

      Hi Lina, the liqueur is the most prominent in flavor the same day it is made – it tends to mellow out as it stands in the fridge, but you can make this cake a day ahead. It would work, just be sure your berries aren’t overripe and also cover the cake when refrigerating so it does not absorb any other food smells.

      Reply

  • Emily
    February 8, 2018

    Hi Natasha,
    How do you have such straight cake layers? My cakes always turn out with a circular top.

    Reply

    • Natasha
      natashaskitchen
      February 8, 2018

      Hi Emily, with this particular sponge cake, it does not dome at the top.

      Reply

  • Kathy
    January 16, 2018

    Hi Natasha,
    I’ve made this cake before for and it is YUMMY! Great recipe!

    I’m making it for a wedding this Friday. It’ll be the main cake! I wanted to ask about the berry tiramisu cake. Will the berry tiramisu cream be good for 5-6 hours out room temp?

    Reply

    • Natasha
      natashaskitchen
      January 16, 2018

      Hi Kathy, if the the berries are sturdy (not overly ripe), it should be ok but keep it chilled as long as possible before putting it out. As long as the room is a comfortable temp and out of any sunshine, it should be ok. For a wedding, I would suggest doing a test run and letting it sit that long to see if you still love it. 🙂

      Reply

  • Ali
    November 25, 2017

    Hi Natasha, can substitute orange extract instead of orange liqueur? And about how much should I use, if yes?

    Reply

    • Natasha
      natashaskitchen
      November 26, 2017

      Hi Ali, I haven’t tried that but in general, you would use 1/4 tsp extract for every 1 Tbsp of liqueur.

      Reply

  • J
    June 23, 2017

    I do not use alcohol products. Can I substitute the orange liqueur with orange blossom water?

    Reply

    • Natasha
      natashaskitchen
      June 24, 2017

      Hi J, yes that should work fine 🙂

      Reply

  • Ada
    June 13, 2017

    Please post calories and carb n sugar don’t see in the recipes,will make it thank u

    Reply

    • Natasha's Kitchen
      June 13, 2017

      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Ada!

      Reply

  • Tena
    May 2, 2017

    Hi! I really like this recipe but unfortunately, I am allergic to strawberries. Do you think the cake would be just as good without them or is it better to replace them with some other fruit?
    Thank you so much!

    Reply

    • Natasha
      natashaskitchen
      May 2, 2017

      Hi Tena, you could definitely replace it with your favorite berry or just use more of the other berries.

      Reply

  • Yuliya
    March 24, 2017

    Can I use orange juice in place of the orange liqueur?

    Reply

    • Natasha
      natashaskitchen
      March 24, 2017

      Hi Yuliya, yes that would work fine. You can also use lemon juice for an added punch of flavor 🙂

      Reply

      • Yuliya
        April 6, 2018

        Hello. I’m also thinking to substitute liquor for something different, because I’m baking the cake for my kids birthday. What substitute would be better and in what proportions? Thank you!

        Reply

        • Natasha
          natashaskitchen
          April 6, 2018

          Hi Yuliya, you can just use a mixture of water, lemon juice and sugar to taste to make a simple syrup and it will still taste great! Something similar to what we have in our cake roll would work.

          Reply

        • MERCEDES D GRANDINETTI
          May 13, 2019

          Hi Natasha, would be possible to substitute de mascarpone cheese for cream cheese? im not in the states and is kinda difficult / expensive here.

          Reply

          • Natasha
            May 13, 2019

            Hi Mercedes, yes that would work. I would suggest following the recipe for our other tiramisu cake which uses heavy whipping cream and cream cheese instead of mascarpone. It would still work well with this cake.

          • Kirby
            June 29, 2020

            Hi. This cake looks so delicious, but does it have a strong orange flavor?

          • Natasha
            June 29, 2020

            The orange liqueur is very subtle and light in flavor.

      • Aldona
        July 2, 2018

        Hi. Just found your website and am enjoying your recipes. How much orange juice should I substitute in this recipe? Many thanks Natasha.

        Reply

        • Natasha
          July 2, 2018

          Hi Aldona, substituting equal parts should work fine 🙂 I hope you love the tiramisu cake recipe!

          Reply

  • Luda
    March 10, 2017

    Hi, Natasha, I’m more of a novice when it comes to making cakes, so a dumb question: do you put raspberry syrup on the inside or the outside part of the cake? For the first layer the crust(outside) side would be down, I assume, but how about the rest?

    Reply

    • Natasha
      natashaskitchen
      March 10, 2017

      Hi Luda, great question!! You only need to put the syrup on the top of each layer and it will soak down into the cake 🙂

      Reply

  • Yana
    January 19, 2017

    Made this cake and it turned out wonderful, thank you !

    Reply

    • Natasha's Kitchen
      January 19, 2017

      You’re welcome Yana! I am glad you enjoyed the recipe!

      Reply

  • Alex
    January 19, 2017

    I am thinking about making this for my nephew loves his cakes and berries what can I use to make it non alcoholic?

    Reply

    • Natasha
      natashaskitchen
      January 19, 2017

      Hi Alex, you can just use a mixture of water, lemon juice and sugar to make a simple syrup and it will still taste great! 🙂

      Reply

  • Rita
    December 24, 2016

    Hi Natasha,
    Can this cake be turned into a naked cake with the cream?
    Thanks

    Reply

    • Natasha
      natashaskitchen
      December 24, 2016

      Hi Rita, I do think that would work well 🙂

      Reply

  • NK
    October 21, 2016

    Thank you so much for this recipe!! I love that it is simple to make but so so light and delicious! Definitely my go to cake now:))) It is especially a great cake for fruit cake lovers, I added kiwi into mine, and my husband couldn’t stop eating it!!! Thanks a bunch:)

    Reply

    • Natasha
      natashaskitchen
      October 22, 2016

      You are very welcome, I’m so glad to hear that 😁. Thank you for the wonderful review!

      Reply

  • Marika
    September 1, 2016

    Hi Natasha, I made this cake last week for a party we had at work and it was a huge hit everyone loved it and even took a piece home. I absolutely love your recipes they make me feel like I am back home in Ukraine thank you.

    Reply

    • Natasha
      natashaskitchen
      September 1, 2016

      Marika, thank you for such a nice review on the cake and for the compliment 😊.

      Reply

  • Anna
    August 26, 2016

    Hi Natasha, do you think the cake would taste good if I took out the berry sauce and just use sugar with water to moisten the sponge cake ? And for fruits use kiwi and strawberry

    Reply

    • Natasha
      natashaskitchen
      August 26, 2016

      Hi Anna, I do think that would work well. It would be similar to my kiwi berry cake 🙂

      Reply

  • Marika
    August 22, 2016

    Hi Natasha,
    I have a quick question what kind of orange liqueur would you recommend for this cake?

    Reply

    • Natasha
      natashaskitchen
      August 22, 2016

      Hi Marika, I have a note above (under the ingredients) for quick reference: “*We love Grand Marnier Orange Liqueur for it’s amazing flavor. It’s available at the liquor store. 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.”

      Reply

      • Marika
        August 23, 2016

        Sounds great thank you also is it strong in liquor bc I wanna make it for work

        Reply

        • Natasha
          natashaskitchen
          August 23, 2016

          Hi Marika, if you use the same brand and type of liqueur that I used, it really isn’t very strong at all, but if you are concerned at all, you can cut it in half and it will be barely noticeable 🙂

          Reply

  • Nell
    August 4, 2016

    How long do you beat the whip cream so that its not overdone? And at what speed with the kitchen aid mixer?
    Thanks! Looking forward to making this cake 😉

    Reply

    • Natasha
      natashaskitchen
      August 4, 2016

      Hi Nell, I didn’t time it precisely but it should be between 1 to 1 1/2 minutes on high speed with the whisk attachment.

      Reply

  • Yuliya
    August 2, 2016

    Hi Natasha,
    One of the ladies from our church made this cake last weekend (she used cream cheese instead of mascarpone).
    It was great – this is definitely a 5 star cake!

    Reply

    • Natasha
      natashaskitchen
      August 2, 2016

      Thank you so much for sharing that with me!! That’s awesome 🙂

      Reply

  • Tzivia
    July 31, 2016

    Hi would luv to make this cake sometime this week Natasha only thing is I have two packages of Philly cream cheese no mascarpone would it be a good substitute or is it better with the mascarpone mmmm my mouth is totally watering luv happy dappu blessed Sunday cheers

    Reply

    • Natasha
      natashaskitchen
      July 31, 2016

      Hi Tzivia, the next best thing would be a whipped cream and cream cheese frosting. You might try the frosting for this cake.

      Reply

      • Tzivia
        August 1, 2016

        Oh really so it can work out with a substitute cream cheese frosting ok cool will keep this in mind thanx tons gurl @ always have a lovely sweet blessed fantabulous week ahead darlin cheers

        Reply

  • Sue
    July 29, 2016

    Could you use regular vanilla cake or even pound cake for this?

    Reply

    • Natasha
      natashaskitchen
      July 29, 2016

      Hi Sue, it really works best with the sponge cake unless you are going to eat it right away. This sponge cake is pretty much the same in consistency as moist lady fingers and it absorbs moisture really well. A regular vanilla cake or pound cake can get soggy with time but a sponge cake won’t.

      Reply

  • Ashish Khadke
    July 27, 2016

    ummm,yummy….it looks damn delicious.

    Reply

  • madeline
    July 26, 2016

    The Tiramisu Cake looks awesome,will make it for our son- daughter-in laws Anniversary.

    Reply

    • Natasha
      natashaskitchen
      July 26, 2016

      I would love to hear how it turns out 😀

      Reply

  • colleta Onyango Pete
    July 26, 2016

    Oh my goodness; that was awesome. Natasha you are the best.

    Reply

    • Natasha
      natashaskitchen
      July 26, 2016

      Thank you for such a nice review, I’m glad you enjoyed it 😁.

      Reply

  • Inna
    July 24, 2016

    Hello Natasha. I made this cake for a party we had yesterday and I’d say, it was delicious. Usually, we never eat cakes, but there was only one slice left! But one thing, I felt like the cake was too moist and a little too much cream. But other than that, it was a hit! Thank you for another wonderful recipe.

    Btw, I made the cream/frosting with cream cheese and sour cream instead of mascarpone cheese because that’s what I had on hand. Maybe that’s why it the cake seemed so soggy?

    Reply

    • Natasha
      natashaskitchen
      July 24, 2016

      Hi Inna! I’m so glad you enjoyed the flavor of the cake! The mascarpone does make the frosting more firm whereas sour cream makes it more loose. Also, with a sour cream frosting, the cake will absorb some of the sour cream making it more moist. I am so happy you all liked it 🙂

      Reply

  • Tzivia
    July 24, 2016

    Wow yummmm scrumptious cake perfect for my gr8 aunt Shirley I unfortunately cannot have orange liquor wondering if it’ll work with another type of liquor or is it best fore to sub fresh lemon juice but thanx tons for posting love your updates gurl peace and g-d bless

    Reply

    • Natasha
      natashaskitchen
      July 24, 2016

      Hi Tzivia, the next best thing would be lemon juice and add it to taste. You probably won’t need the full amount for the cream or just put it into the cake.

      Reply

      • Tzivia
        July 24, 2016

        Oh really cool gr8 to know that I can work with the lemon juice two ways will be keeping these tips in mind cool awesome sauce thanx lots darlin gnite and g-d bless

        Reply

  • Natalia
    July 23, 2016

    Everyone in our family loved his cake!! We also don’t like our desserts overly sweet and this was just right.

    Reply

    • Natasha
      natashaskitchen
      July 23, 2016

      That’s awesome!! 🙂

      Reply

  • Anna
    July 23, 2016

    Something went terribly wrong with my cake 🙁 the orange liqueur made the cake super bitter 🙁 Its almost impossible to swallow 🙁

    Reply

    • Natasha
      natashaskitchen
      July 23, 2016

      Hi Anna, that is very strange since the alcohol in mine was just barely noticeable. What brand of liqueur did you use and are you certain you used the correct amounts (4 Tbsp for the syrup and 2 Tbsp for the cream)?

      Reply

  • Katie
    July 21, 2016

    Would you do this cake the day before a party or day of?

    Reply

    • Natasha
      natashaskitchen
      July 21, 2016

      Katie, berries on top of the cake look best on the day of the party but it still can be made a day before 😀.

      Reply

  • angela
    July 20, 2016

    You posted this on my daughters 5th birthday, so I have to make this for her party this weekend 🙂

    Reply

    • Natasha
      natashaskitchen
      July 20, 2016

      Oh how fun! Happy and blessed birthday to your daughter! 🙂 I hope she loves the cake 🙂

      Reply

  • ZS
    July 20, 2016

    Can I substitute liqueur with red wine for cakes?
    By the way, I was making previously cakes with mascarpone cheese and everyone liked.
    That’s why I believe this cake was a hit at two of your parties.

    Reply

    • Natasha
      natashaskitchen
      July 20, 2016

      Hi, I haven’t tried this one with a dessert wine so I’m not 100% sure but I do think you could make it work. The orange liqueur tastes really good with the berries – the flavors work really well together.

      Reply

  • Jackie
    July 20, 2016

    Hi Natashas
    I noticed there is no salt in cake recipe.

    Reply

    • Natasha
      natashaskitchen
      July 20, 2016

      Hi Jackie, that is correct 🙂

      Reply

  • Anna
    July 19, 2016

    Can I subst Orange liqueur to something else?

    Reply

    • Natasha
      natashaskitchen
      July 20, 2016

      Hi Anna! If you are looking to make it alcohol free, please see my note under the second picture in the post. I hope that helps! 🙂

      Reply

      • angela
        July 20, 2016

        If I substitute the lemon juice instead of the liqueur, is it still 6 tbsp? Thanks

        Reply

        • Natasha
          natashaskitchen
          July 20, 2016

          I would add it to taste. You can still do 4 Tbsp for the syrup but probably less for the cream, or just leave the cream with the vanilla flavoring and only put lemon into the cake.

          Reply

  • Liza
    July 19, 2016

    Gorgeous looking cake! 👍

    Reply

    • Natasha
      natashaskitchen
      July 20, 2016

      Thank you so much Liza! 🙂

      Reply

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