Summer berry tiramisu

MGB tiramisu countryside online_79963

The creamiest tiramisu with a perfect summertime twist. Indulge in layers of coffee and sweet marsala with a heavy dusting of cocoa on top of neatly piped kisses of vanilla-scented mascarpone and cream. All tied together with a layer of summer berries. 


Makes 8-10 jam jar size puddings, or one large bowl serving 8-10

  • Ingredients 500g blackberries, raspberries, strawberries 175g sponge fingers (1 packet)
  • 400ml double cream, whipped
  • 250g of mascarpone (or 250g full fat cream cheese and 2 tbsp of soured cream)
  • 1 tsp of vanilla bean paste
  • 50g icing sugar
  • 50g dark chocolate, grated
  • 8 tsp of espresso style instant coffee mixed with 300ml of boiling water
  • 50ml marsala
  • 2 tbsp of cocoa powder

MGB tiramisu countryside online_79966


  1. Mix up the coffee and water and put in a low wide bowl to cool
  2. Dip in the sponge fingers, put one side into the coffee mixture and turn over to dip the second side, repeat until they are all done.
  3. Put a layer of berries in the bottom of your chosen dish and place half of the dipped sponge fingers on top.
  4. Whip the cream and mascarpone (or cream cheese and soured cream) with the vanilla bean paste, marsala and icing sugar.
  5. Spread half of the creamy mixture over the sponge fingers, sprinkle with a little cocoa powder and grated chocolate and then put a layer of berries on top. Add another layer of coffee-dipped sponge fingers and then the cream.
  6. Cover with clingfilm and chill for a couple of hours or overnight in the fridge (you can prepare a day in advance).
  7. Before serving, top with the remaining grated chocolate and a dusting of cocoa powder.
  8. If making as individual puddings, break the sponge fingers into smaller pieces before dipping into the coffee.

Miranda is a food writer, home-baking expert and finalist on the first series of The Great British Bake Off. Follow her on TwitterFacebook, and Instagram

Related categories: Desserts

Last edited: 30 July 2021 at 15:35

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