My obsession with tiramisu continues, and this time it’s a recipe for Berry Tiramisu Trifle. How yummy does that sound? I made a lemon berry olive oil cake from this author a while back, and it was just unreal. This Berry Tiramisu Trifle was instantly a must-try when I found it. I know berries are a summer food and it’s the middle of winter, but I just couldn’t resist this new twist on one of my favorite desserts. And I’ve never made a trifle, so this recipe must be tried immediately!
A decadent no bake berry tiramisu trifle made with Mascarpone cream cheese, lady fingers and a blackberry blueberry puree.
The Ingredients
There aren’t too many ingredients that go into this berry tiramisu trifle, and I didn’t have any trouble finding them at my favorite grocery store. The costs did add up, though, as the fresh berries and mascarpone cheese were on the pricey side. I also had to buy the eggs, heavy cream, and lemons. The total cost for all of them was just over $32.
I had a few things on hand like the vanilla, ladyfingers, sugar, and honey. I’m not sure how much extra those would be if I had to buy all of the ingredients at ones. I’d estimate no more than $10.
The Process
This recipe took some time and was pretty involved. Here’s how my time was spent:
- 35 minutes for prep
- 1 hour to cool
- 1 hour 35 minutes total
My stand mixer came in very handy for this recipe and allowed me to multi-task. I started by putting in the heavy cream and sugar to whip up. Then I got the berry mixture started on the stove at the same time.
Once the whipped cream and berry mixture were cooling I got started on the mascarpone cheese. That was easy to mix up, but the key was adding a little bit at a time.
I followed the instructions and divided the mascarpone cheese mixture evenly into two bowls, then added the berry solids to one of those bowls. That gave me a lot more of the berry mixture than the plain, and I ran out of the plain when I made the trifles. I recommend splitting the mascarpone mixture so 1/3 is mixed with the berry solids and 2/3 is left plain. That should give you even amounts of both.
Lastly, I had to cut the ladyfinger cookies in half so they fit into the stemless wine glasses I used. Also, these glasses were pretty large (15 ounces each), so I only got three trifles out of this recipe instead of four. This recipe is pretty rich and filling, so I’d recommend smaller glasses or not filling them to the top.
