There’s something so joyful about this berry tiramisu cake—a stunning no-bake dessert that layers sponge cake, creamy mascarpone, and a vibrant medley of fresh berries soaked in orange liqueur.

It’s sweet, tangy, and light as air, with just the right touch of indulgence.

This is not your nonna’s tiramisu—it’s summer’s version of the classic, and it’s perfect for warm-weather gatherings, birthdays, and every berry lover in your life.

Why You’ll Love This Recipe

No baking required if using store-bought sponge or ladyfingers

Fresh berries in every bite – a mix of strawberries, raspberries, and blueberries

Creamy mascarpone filling lightened with whipped cream

Soaked in berry-orange syrup for a citrusy zing

Showstopping appearance – looks like a layered cake, tastes like heaven

What You’ll Need (Ingredient Highlights)

Sponge cake or ladyfingers – soft, airy base

Mascarpone cheese – rich, creamy filling

Heavy whipping cream – adds volume and silkiness

Orange liqueur (Grand Marnier) – brightens the berry syrup

Fresh berries – strawberries, raspberries, and blueberries

Raspberry preserves – the base for the fruity soak

Pro Tips Before You Start

Use cold cream for the fluffiest mascarpone filling

Slice berries evenly for cleaner layers and easy serving

Let it chill overnight for the best flavor and texture

Use a springform pan for easy unmolding and a clean look

Skip the alcohol if serving to kids—sub orange juice instead

How to Make Berry Tiramisu Cake

Step 1: Prepare the Berry Syrup

In a saucepan, combine raspberry preserves, orange liqueur (or juice), and a splash of water.

Heat gently until smooth and syrupy. Set aside to cool.

Step 2: Make the Mascarpone Cream

Beat cold heavy cream until soft peaks form.

In a separate bowl, mix mascarpone and sugar until smooth.

Gently fold the whipped cream into the mascarpone mixture until light and fluffy.

Step 3: Slice the Cake or Ladyfingers

If using a sponge cake, slice it horizontally into layers.

If using ladyfingers, you can trim them to fit your springform pan.

Step 4: Assemble the First Layer

Place the first layer of cake or ladyfingers in the bottom of a springform pan.

Brush generously with berry syrup.

Spread a layer of mascarpone cream and scatter a mix of sliced strawberries, raspberries, and blueberries.

Step 5: Repeat the Layers

Continue layering cake/ladyfingers, syrup, mascarpone, and berries.

Finish with a smooth layer of cream on top.

Step 6: Chill and Garnish

Cover and refrigerate at least 6 hours, preferably overnight.

Before serving, decorate the top with extra berries, a dusting of powdered sugar, or a drizzle of leftover syrup.

What to Serve It With

A chilled glass of prosecco or berry sangria

Fresh mint leaves for a fragrant garnish

Lemon sorbet or vanilla gelato on the side

Espresso or iced coffee

A scoop of berry compote for extra indulgence

Variations / Substitutions

Use pound cake or angel food cake as the base

Substitute Greek yogurt for part of the mascarpone for a tangier bite

Add lemon zest to the cream for citrusy flair

Swap blueberries for blackberries depending on season

Make it alcohol-free using orange juice in place of liqueur

Storage & Leftovers

Store covered in the refrigerator for up to 3 days

Best served cold, straight from the fridge

Not suitable for freezing—the texture will break down

Wait to garnish until right before serving

Use a serrated knife for clean slices

FAQs

Can I use frozen berries?
Fresh is best for presentation, but frozen can be used in the syrup or filling.

Thaw and drain them well.

Do I have to use orange liqueur?
No, you can substitute with orange juice for a non-alcoholic version.

What’s the best type of cake for layering?
Light sponge cake works beautifully, but ladyfingers or even pound cake can also be used.

How far ahead can I make this?
It’s perfect for making a day in advance.

Chilling overnight enhances the flavor and structure.

Can I turn this into individual servings?
Yes! Layer the components in glass jars or cups for a beautiful dessert-in-a-glass.

Why is my mascarpone mixture runny?
The cream may have been over-whipped or the mascarpone was too warm. Be sure everything is cold when mixing.

Final Thoughts

This berry tiramisu cake is a summer showstopper that’s surprisingly easy to put together.

Each bite delivers creamy layers, juicy berries, and that light boozy kiss of orange syrup.

It’s bright, beautiful, and utterly irresistible.

It’s one of those desserts that looks like you worked for hours, but only you have to know how easy it really was.