Mixed Berry Tiramisu

SuperValu Erica Ryan Mixed Berry Tiramisu SuperValu Erica Ryan Mixed Berry Tiramisu

A light and indulgent spin on the classic dessert.

8 people 0 minutes 20 minutes


  • 75 g Caster Sugar
  • 200 ml Creme Fraiche
  • 2 tbsp Creme de Cassis optional
  • 1 pack Fresh Berries to serve
  • 250 ml Fresh Cream
  • 1 - Lemon juice only
  • 250 g Mascarpone Cheese
  • 1 pack Milk Chocolate to decorate
  • 200 g Sponge Ladyfinger Biscuits
  • 50 g SuperValu Icing Sugar
  • 680 g SuperValu Mixed Frozen Berries
  • 1 tsp Vanilla Extract
  • 150 ml Water


  1. Put the frozen mixed berries in a bowl with the icing sugar, lemon juice and water and allow to defrost. When fully thawed, put into a large sieve over a bowl to catch the sweetened fruit juice. Add the crème de cassis, if using.
  2. Put the mascarpone and crème fraîche in a bowl and mix with the caster sugar and vanilla. Whisk the cream to soft peaks in a separate bowl, then fold into the mascarpone mixture.
  3. Dip half of the sponge fingers into the berry juice for a couple of seconds, then arrange in a single layer over the base of a shallow dish, approximately 33cm x 23cm. Gently spread half the mascarpone mixture over the soaked biscuits and spread the reserved drained berries on top.
  4. Repeat with the remaining biscuits, berry juice and mascarpone. Sprinkle over the grated chocolate, cover with cling film and refrigerate for several hours or overnight. Serve with fresh berries the next day.
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