This Berry Tiramisu Trifle is a vibrant, fruit-forward twist on the classic Italian dessert. Instead of espresso and cocoa, this version features a luscious berry compote made from blueberries and blackberries, layered with mascarpone whipped cream and soft ladyfingers. The result is a dessert that’s light yet indulgent, with bursts of tart fruit, creamy richness, and a hint of vanilla. It’s perfect for Easter, Mother’s Day, or any time you want to impress without turning on the oven. Served in a trifle dish or individual glasses, it’s as stunning as it is satisfying.
Ingredients:
For the Berry Compote:
- 1 cup blueberries
- 2 cups blackberries
- 2 tbsp lemon juice
- 2 tbsp honey
- 2 tbsp water
- 1 tsp vanilla extract
For the Mascarpone Cream:
- 1 cup heavy cream, chilled
- 5 tbsp granulated sugar
- 4 egg yolks
- 1 lb mascarpone cheese, softened
For Assembly:
- 6 oz ladyfingers (savoiardi)
- Fresh berries (blueberries, raspberries, blackberries) for garnish
- Basil leaves or edible flowers (optional)
Instructions:
1. Make the Berry Compote:
In a small saucepan, combine the blueberries, blackberries, lemon juice, honey, water, and vanilla extract. Simmer over low heat for 5–7 minutes, until the berries burst and the mixture thickens slightly. Remove from heat and let cool. Strain the compote through a fine mesh sieve, reserving both the syrup and the berry solids separately.
2. Whip the Cream:
In a chilled bowl, whip the heavy cream with 1 tablespoon of sugar until stiff peaks form. Refrigerate until ready to use.
3. Prepare the Mascarpone Mixture:
In a separate bowl, beat the egg yolks with the remaining sugar until pale and thick. Add the mascarpone cheese a little at a time, mixing until smooth and creamy. Gently fold in the whipped cream until fully incorporated. Divide the mascarpone mixture into two bowls. Fold the strained berry solids into one half to create a berry mascarpone layer.
4. Assemble the Trifle:
In a trifle dish or individual glasses, begin layering:
- Dip ladyfingers briefly into the reserved berry syrup and place them at the bottom.
- Add a layer of berry mascarpone cream.
- Add a layer of plain mascarpone cream.
- Repeat the layers until you run out of ingredients, finishing with a swirl of both creams on top.
5. Chill:
Cover and refrigerate the trifle for at least 2–4 hours, or overnight. This allows the flavors to meld and the ladyfingers to soften into a cake-like texture.
6. Garnish and Serve:
Just before serving, top with fresh berries, a few basil leaves, or edible flowers for a stunning finish. Dust with powdered sugar if desired.
Serving Suggestions:
- Serve in wine goblets or mason jars for individual portions.
- Pair with a glass of sparkling rosé or berry-infused iced tea.
- Add a layer of lemon curd or berry jam for extra zing.
This trifle is a canvas for your creativity, My. Want to add a layer of lemon sponge or swap in strawberries and mint? I’ve got variations that’ll make your dessert table sing. Let me know if you’d like a tropical or chocolate twist next! 🍓🍰✨
Inspired by Ciao Florentina’s berry tiramisu trifle.