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Rachel Perlmutter
Rachel PerlmutterCulinary Producer
Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.
published May 2, 2024
summer
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This dessert mashup is better than the original –– and so much easier.
Serves10 to 12Prep43 minutesJump to Recipe
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I wouldn’t say I am a dessert person, but there are certain desserts that always grab my attention. Creamy tiramisu is one of those desserts, probably because its custardy texture feels more closely related to banana pudding than a traditional cake. Another dessert that has captured my attention for years is the famous Berry Chantilly cake from Whole Foods.
It’s a remarkably tender layer cake filled with berries and chantilly cream frosting that feels less structured than a traditional cake. I’ve added the individual slice to my cart more times than I can count. So I decided to combine my all-time favorite desserts into one. Meet berry chantilly tiramisu! And, let me tell you, the result was absolutely bonkers delicious.
I like to dust mine with a generous sprinkling of freeze-dried fruit powder. You can pick just one or combine a couple for a multicolored effect. My preference is to sprinkle them separately in different parts of the top to create a groovy tie-dyed look. Either way, you’re cutting into the best dessert mash-up I’ve ever tasted — and it’s no-cook!
Why You’ll Love It
- This tiramisu is perfect for warmer months! With strawberry syrup, fresh berries, and light creamy filling, it’s a refreshing and balanced take on the original.
- Unlike classic tiramisu filling, the chantilly cream frosting in this dessert requires no cooking or raw eggs.
Key Ingredients in Berry Chantilly Tiramisu
- Frozen strawberries. One key ingredient that this tiramisu so much better is frozen strawberries. If you let them hang out and thaw on your counter, you get two things: an instant syrupy juice perfect for dunking ladyfinger cookies, and extra-soft, mashable strawberries that cling perfectly to fresh blueberries, raspberries, and blackberries to hold the filling together. Any leftover syrup will keep for a couple weeks in the fridge and tastes delicious stirred into seltzer or a co*cktail.
- Amaretto. Instead of classic Kahlua, almond-flavored amaretto adds a lighter flavor to the strawberry syrup.
- Chantilly cream frosting. Like the famous Whole Foods cake, make a light and creamy frosting out of whipped cream, mascarpone, and cream cheese frosting.
- Fresh berries. You’ll need a mix of blackberries, blueberries, and raspberries.
- Ladyfingers. Store-bought ladyfinger cookies are perfect for soaking up syrup and make this dessert that much easier.
- Freeze-dried berry powder. Instead of the traditional cocoa powder top, a dusting of freeze-dried powdered berries gives the top a vibrant color and burst of flavor.
How to Make Berry Chantilly Tiramisu
- Make the syrup. Thaw frozen strawberries and press the liquid out through a sieve. Add simple syrup, amaretto, and lemon juice.
- Make the chantilly cream. In the bowl of a stand mixer, beat powdered sugar and cold cream cheese together until smooth. Add cold mascarpone and beat until smooth. Then, gradually add cold heavy cream, vanilla, and almond extract with the mixer running until smooth. Switch to the whisk attachment and whip until stiff peaks form.
- Make the fruit filling. Combine thawed strawberries with fresh blueberries, blackberries, and raspberries. Stir until the softened strawberries are evenly distributed.
- Assemble the tiramisu. One at a time, dunk ladyfingers in the strawberry syrup and arrange them in a single layer in a baking dish. Spread with a layer of chantilly cream, then spread evenly with the berry mixture. Top with a second layer of dipped ladyfingers, then spread with the remaining cream and chill. Right before serving, the tiramisu gets a final dusting of freeze-dried berry powder.
Helpful Swaps
- If you can’t find fruit powder, you can buy whole freeze-dried berries and crush them yourself in the food processor or in a sealed bag with a rolling pin.
- Swap the fresh berries for another tender fruit like chopped mango, peaches, or plums.
- Use diced yellow cake instead of ladyfingers.
- Top the tiramisu with fresh berries instead of freeze-dried fruit powder.
- Substitute 2 tablespoons of almond syrup or 1 teaspoon almond extract for the amaretto to make this dessert nonalcoholic.
Berry Chantilly Tiramisu Recipe
This dessert mashup is better than the original –– and so much easier.
Prep time 43 minutes
Serves 10 to 12
Nutritional Info
Ingredients
For the strawberry syrup:
- 10 to 16 ounces
frozen strawberries (not fresh)
- 1
medium lemon
- 1/2 cup
simple syrup
- 2 tablespoons
amaretto
For the chantilly cream:
- 1 1/2 cups
powdered sugar
- 8 ounces
cold cream cheese
- 8 ounces
cold mascarpone cheese
- 1 3/4 cups
cold heavy cream
- 1 teaspoon
vanilla bean paste or extract
- 1/2 teaspoon
almond extract
- 1/8 teaspoon
kosher salt
For assembly:
- 1 cup
fresh blackberries
- 2 cups
fresh blueberries
- 1 cup
fresh raspberries
- 40 to 45
crisp (savoiardi) ladyfingers (about 13.1 ounces)
- 1/4 cup
freeze-dried powdered strawberries, blueberries, or raspberries, or a combination
Instructions
Make the strawberry syrup:
Place 10 to 16 ounces frozen strawberries in a fine-mesh strainer set over a medium bowl until thawed. Press on the solids with a flexible spatula to press out as much juice as possible (about 3/4 cup). Juice 1 medium lemon directly into the bowl (about 2 tablespoons). Add 1/2 cup simple syrup and 2 tablespoons amaretto, and stir to combine. Scrape the strawberry solids into a second medium bowl and reserve for assembly.
Make the chantilly cream:
Place 1 1/2 cups powdered sugar and 8 ounces cream cold cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the paddle attachment on low speed until combined and smooth, about 30 seconds. With the mixer on low speed, add 8 ounces cold mascarpone cheese and beat until smooth, about 1 minute.
With the mixer still on low speed, slowly pour in 1 3/4 cups cold heavy cream and beat until just smooth, about 40 seconds. Add 1 teaspoon vanilla bean paste or extract, 1/2 teaspoon almond extract, and 1/8 teaspoon kosher salt.
Replace the paddle attachment with the whisk attachment. Start the mixer again on low speed and gradually increase to medium-high. Beat until stiff peaks form with a consistency like thick mousse, 2 to 3 minutes.
Assemble the tiramisu:
Halve 1 cup fresh blackberries lengthwise. Place the blackberries, 2 cups fresh blueberries, and 1 cup fresh raspberries into the reserved bowl of strawberries. Toss until the strawberries are evenly dispersed.
Working with 1 ladyfinger at a time, quickly dip completely in the strawberry syrup and place in a 9x13-inch baking dish. Repeat, nestling them tightly together, until the bottom of the baking dish is covered in a single layer, about 20 ladyfingers.
Transfer half of the chantilly cream (about 3 cups) over the ladyfingers and spread into an even layer. Top with the mixed berries and spread into an even layer. Repeat with a second layer of soaked ladyfingers. Top with the remaining chantilly cream and smooth the top with an offset spatula. Cover and refrigerate for at least 12 or up to 24 hours so the ladyfingers can soften and the cream mixture can firm up.
Right before serving, place 1/4 cup freeze-dried powdered strawberries, blueberries, or raspberries, (or a combination) in a fine-mesh strainer and dust over the tiramisu until completely covered. Use a big serving spoon to scoop, or use a knife to cut into squares to serve.
Recipe Notes
Substitutions: If you can’t find powdered freeze-dried berries, you can buy them whole and grind them into a powder with a food processor, or place in a sealed bag and crush with a rolling pin or the flat side of a meat tenderizer.
Make ahead: The strawberries can be thawed and strained up to 1 day ahead. The syrup can be made up to 1 day ahead and refrigerated in an airtight container.
Storage: Leftover tiramisu can be refrigerated for up to 3 days. The ladyfingers will continue to soften as the tiramisu sits. Leftover syrup can be refrigerated in an airtight container for up to 2 weeks.
Filed in:
Dessert
italian
vegetarian
Make Ahead
sweets
uncooked
