I make Berry Chantilly Tiramisu when I want a light, elegant dessert without turning on the oven. It’s creamy, fruity, and beautifully layered, combining fresh berries with soft cake and a delicate chantilly-style cream that feels refreshing and indulgent at the same time.
Why You’ll Love This Recipe
I love this recipe because it’s no-bake, easy to assemble, and perfect for entertaining. The berries add brightness, the cream is smooth and airy, and the dessert tastes even better after chilling. I also like how customizable it is depending on the berries I have available.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
heavy whipping cream
mascarpone cheese or cream cheese
powdered sugar
vanilla extract
lemon zest
fresh strawberries, sliced
fresh blueberries
fresh raspberries
ladyfingers or sponge cake slices
berry jam or berry syrup
milk or fruit juice
Directions
I start by whipping the heavy cream until soft peaks form. In a separate bowl, I mix the mascarpone, powdered sugar, vanilla, and lemon zest until smooth. I gently fold the whipped cream into the mascarpone mixture to create a light, fluffy chantilly-style cream.
I lightly dip the ladyfingers or sponge cake into milk or fruit juice, making sure they’re moist but not soggy. I spread a thin layer of berry jam in the bottom of my dish, then add a layer of soaked cake.
I spread a generous layer of cream over the cake, followed by a layer of mixed berries. I repeat the layers until everything is used, finishing with cream and berries on top. I cover the dish and refrigerate it for at least 4 hours so the layers can set.
Servings and Timing
I usually get 8 servings from this recipe.
Prep time: about 25 minutes
Chill time: at least 4 hours
Total time: about 4 hours 25 minutes
Variations
I sometimes use blackberries or cherries when they’re in season. When I want extra flavor, I add a splash of berry liqueur or lemon juice to the soaking liquid. I also like layering in crushed cookies or shaved white chocolate for added texture.
Storage/Reheating
I store Berry Chantilly Tiramisu covered in the refrigerator for up to 3 days. Since it’s a no-bake dessert, I don’t reheat it and always serve it chilled.
FAQs
Can I make this dessert ahead of time?
I usually make it a day ahead because the flavors and texture improve as it chills.
Can I use frozen berries?
I use frozen berries when fresh aren’t available, but I thaw and drain them well first.
Is this dessert very sweet?
I find it lightly sweet and balanced, especially with the fresh berries.
Can I make this without mascarpone?
I replace mascarpone with cream cheese for a slightly tangier version.
What dish works best for tiramisu?
I like using a glass dish so I can see the layers, but any deep dish works well.
Conclusion
I keep Berry Chantilly Tiramisu (No-Bake) in my dessert rotation because it’s fresh, elegant, and effortless. With layers of berries, soft cake, and airy cream, this recipe gives me a beautiful make-ahead dessert that always feels light, special, and crowd-pleasing.
PrintBerry Chantilly Tiramisu (No-Bake)
A light and elegant no-bake dessert layered with fresh berries, soft cake, and airy chantilly-style cream that’s refreshing, creamy, and perfect for make-ahead entertaining.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
- 1 1/2 cups heavy whipping cream
- 1 cup mascarpone cheese (or cream cheese)
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 24 ladyfingers or sponge cake slices
- 1/2 cup berry jam or berry syrup
- 1/2 cup milk or fruit juice
Instructions
- In a mixing bowl, whip the heavy cream until soft peaks form.
- In a separate bowl, mix the mascarpone cheese, powdered sugar, vanilla extract, and lemon zest until smooth.
- Gently fold the whipped cream into the mascarpone mixture until light and fluffy.
- Lightly dip the ladyfingers or sponge cake slices into the milk or fruit juice, making sure they are moist but not soggy.
- Spread a thin layer of berry jam or syrup on the bottom of a serving dish.
- Add a layer of soaked cake, followed by a layer of chantilly cream and a layer of mixed berries.
- Repeat the layers until all ingredients are used, finishing with cream and berries on top.
- Cover and refrigerate for at least 4 hours before serving.
Notes
- Chilling overnight enhances flavor and texture.
- Drain frozen berries well before using.
- A glass dish highlights the beautiful layers.
- White chocolate shavings make a lovely garnish.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 85 mg
