Mixed Berry Tiramisu

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This Mixed Berry Tiramisu is a beautiful centerpiece dessert, made with coffee-soaked ladyfingers, a blueberry-and-blackberry mascarpone layer, and a strawberry-and-raspberry mascarpone layer. It's finished with a glossy mixed berry sauce, a white chocolate swirl, fresh mixed berries and mint.

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Why This Recipe Works
Mixed Berry Tiramisu Ingredients
Tips and Substitutions
How to Make Mixed Berry Tiramisu
Recipe FAQs
More Delicious Tiramisu Recipes
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Mixed Berry Tiramisu

Welcome to the final recipe in the Berries in Bloom collection. Last, but definitely not least, is this beautiful Mixed Berry Tiramisu.

It's the perfect dessert if you have a selection of berries to use up. The mix of colors makes it look just as good as it tastes, while the different berry layers, fresh mixed berry topping, and drizzle of melted white chocolate come together in every bite.

There are plenty of variations you can try with this recipe, depending on the berries you have available, so take a moment to read through the tips before you get started.

You may also enjoy my Passionfruit and Coconut Tiramisu, Blackberry Tiramisu and Lime Mojito Tiramisu.

Why This Recipe Works

It's completely egg-free and a wonderful way to make the most of a selection of fresh berries, whether you've picked them yourself or have a mixture to use up.
The vibrant blackberry and blueberry layer paired with the raspberry and strawberry layer creates a beautiful two-tone dessert that's as eye-catching as it is delicious.
Every bite is packed with flavor, combining creamy mascarpone, coffee-soaked ladyfingers, two colorful berry layers, and a vibrant mixed berry topping finished with a white chocolate swirl.
This recipe is easy to adapt using your favorite berries, and you can double or triple it to serve a larger crowd.

Mixed Berry Tiramisu Ingredients

Ladyfingers, mixed berries, sugar, mascarpone, lemon, heavy cream, espresso.

See the recipe card for full information on ingredients and quantities.

Berries: Fresh or frozen mixed berries can be used for this recipe. I used frozen mixed berries for filling and topping. Most supermarkets sell this. I separated the red fruits from the darker fruits to make the layers. Frozen berries release more water than fresh berries, so if you're using fresh berries instead, I've included notes in the recipe to help adjust the water measurements.
Heavy/double cream: Make sure the double cream is full-fat and cold before whipping, as this helps create a stable, airy texture.
Mascarpone: The mascarpone should be cold before mixing to ensure the raspberry tiramisu filling stays smooth and thick.
Ladyfingers: Avoid soaking the ladyfingers for too long, as they can quickly become overly soft and mushy. You can also use these homemade ladyfingers for tiramisu.

Tips and Substitutions

Berry Juice: The strawberry-raspberry juice and the blackberry-blueberry juice must cool completely before being mixed into the mascarpone filling. Warm juice can cause the mascarpone to split, resulting in a grainy or loose texture that affects the tiramisu's overall creaminess. Cooling the juice ensures the filling stays smooth, stable, and silky.
Filling swap: If you prefer not to create colored layers, you can cook all the berries together instead of separating them. This gives you a beautiful burgundy filling for both layers, saving time. You can also reserve a portion of this mixed juice to dip the ladyfingers in if you want a sweeter, fruitier soak. See the time-saver options in the recipe card for full instructions.
Swap: For an extra kick, feel free to add coffee liqueur to the coffee soak. As mentioned previously, if you're not keen on coffee, simply dip the ladyfingers into the cooled mixed berry juice instead; it keeps the dessert fruity, bright, and perfectly balanced.
Filling: Avoid overmixing the fruit‑infused mascarpone filling. Too much mixing can make it stiff, heavy, or cause it to lose its airy structure. You want the filling to stay light, fluffy, and cloud‑like so the tiramisu keeps its soft, creamy texture.
Topping: Make sure the mixed berry topping is fully cooled before pouring it over the tiramisu. Warm topping can melt the mascarpone layer underneath, while cooled topping sets beautifully and gives a smooth, glossy finish.
Prep: Measure all your ingredients before you begin. Tiramisu comes together quickly, and having everything prepped ensures accuracy, consistency, and a smoother workflow from start to finish.

How to Make Mixed Berry Tiramisu

Before you begin, decide whether you'd like to make the multicolored berry layers or the time-saving mixed berry filling. If you're short on time, the mixed berry filling is the quicker option and still delivers plenty of fresh berry flavor. Full ingredients and measurements are in the recipe card.

Cooked cooled blackberries and blueberries.

Step 1: Add the blueberries and blackberries to a saucepan with the water.

Step 2: Bring to the boil and mash, then reduce the heat and simmer for 5-7 minutes.

Step 3: Pour the mixture through a fine sieve into a bowl, pressing firmly to extract as much juice as possible. Discard the pulp.

Step 4: Stir the sugar and lemon juice into the blueberry and blackberry juice.

Cooked blackberries and blueberries. Cooked red berries.

Step 5: Return to the heat and bring to a boil.

Step 6: Simmer for 2-3 minutes, or until slightly thickened. Set aside to cool completely.

Step 7: In a separate saucepan, add the strawberries and raspberries with the water.

Step 8: Bring to the boil, then reduce the heat and simmer for 5-7 minutes.

Step 9: Pour the mixture through a fine sieve into a bowl, pressing firmly to extract as much juice as possible. Discard the pulp.

Step 10: Stir the sugar and lemon juice into the blueberry and blackberry juice.

Step 11: Bring to the boil, then reduce the heat and simmer for 5-7 minutes.

Step 12: Let both syrups cool completely.

Time‑Saver Option:

Add the mixed berries and water to a saucepan. Bring to the boil, then reduce the heat and simmer for 5-7 minutes, or until the berries have softened and released their juices. Pour the mixture through a fine sieve into a bowl, pressing firmly to extract as much juice as possible. Discard the pulp. Stir the sugar and lemon juice in. Bring to the boil, then reduce the heat and simmer for 5-7 minutes. Let it cool.

Mascarpone and whipped cream folded together.

Step 13: Pour heavy cream into a bowl.

Step 14: Whisk for 3-5 minutes or until stiff peaks form. Set aside.

Step 15: Add mascarpone, sugar, and vanilla extract to a bowl.

Step 16: Beat together for 1 minute or until smooth. Gently fold in the whipped cream until fully combined. Split the filling evenly between two bowls.

Dark berry filling and red berry filling in bowls.

Step 17: Pour the blueberry and blackberry juice into the first bowl in three additions.

Step 18: Fold gently after each addition until just combined. Do not overmix.

Step 19: Pour the raspberry and strawberry juice into the second bowl, adding it in three additions.

Step 20: Fold gently after each addition until just combined.

Time‑Saver Option:

Once the mixed berry juice has cooled completely, beat the mascarpone, sugar, and vanilla extract together for 1 minute. Fold in the whipped cream, then fold the mixed berry juice into the filling in three additions until just combined. Do not overmix.

Ladyfingers dipped in coffee and dark berry filling.

Step 21: Pour brewed cooled coffee into a shallow dish. Dip each ladyfinger into the cooled brewed coffee for 2-3 seconds on each side.

Step 22: Arrange them in an even layer in the dish.

Step 23: Add the blueberry and blackberry mascarpone filling on top.

Step 24: Spread the filling evenly on top.

Time‑Saver Option: Pour the remaining mixed berry juice into a shallow bowl. You can also add a shot of amaretto or limoncello for extra flavor. Dip each ladyfinger into the cooled mixed berry juice for 2-3 seconds on each side, then arrange them in an even layer in the dish.

Ladyfingers dipped in coffee and red berry filling. Mixed berries in a pot.

Step 25: Dip the remaining ladyfingers into the coffee for 2-3 seconds on each side, then arrange them in a second layer.

Step 26: Add the strawberry and raspberry mascarpone filling on top and smooth. Spread the filling evenly on top. Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. Chilling overnight allows the flavors to develop and gives the tiramisu the best texture.

Topping:

Step 27: Add the mixed berries and water to a saucepan.

Step 28: Bring to a boil, then reduce to a simmer and cook for 5-7 minutes, or until the berries have softened. Allow to cool completely.

Time-Saver Option: Spread the mixed berry mascarpone filling evenly over the soaked ladyfingers. Add another layer of soaked ladyfingers, then spread the remaining mascarpone filling evenly over the top. Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight to allow the flavors to develop.

Step 29: Bend until smooth.

Step 30: Stir in the sugar and lemon juice, followed by the cornstarch slurry

Step 31: Bring the mixture back to a boil, then simmer for 2-3 minutes, stirring continuously until thickened and smooth.

Step 32: For an extra smooth, glossy finish, stir in the butter until fully melted and incorporated.

Step 33: Strain the topping through a fine-mesh sieve.

Step 34: Cool completely before spreading it over the tiramisu.

Step 35: Once the tiramisu has set, pour the mixed berry mixture on top and smooth evenly.

Step 36: Melt the white chocolate with the vegetable oil in the microwave in 20-second intervals, stirring well between each interval until smooth. Spoon about 10 small dollops of the melted white chocolate over the topping.