Berry Chantilly Tiramisu

Light and creamy Berry Chantilly Tiramisu has layers of delicate ladyfingers, almond mascarpone frosting, and fresh mixed berries. A sweet summer twist on the classic Italian dessert.

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This Berry Chantilly Tiramisu is light, luscious, and perfect for summer. It’s made with layers of raspberry-soaked ladyfingers, almond-infused mascarpone frosting, and a medley of fresh berries. This berry version of traditional tiramisu swaps out the coffee and cocoa for a refreshing and fruity summer twist.

You may be familiar with Chantilly Frosting from the well-known berry chantilly cake at Whole Foods. This tiramisu brings together all the flavors of the grocery store cake into an easy, no-bake dessert. Not only will it be fresher than store-bought but I’d dare to say that you’re going to love this chantilly tiramisu even more! If you’re a fan of these flavors, be sure to check out my Berry Chantilly Cupcakes and Chantilly Crepe Cake.

How To Make Berry Chantilly Tiramisu

Raspberry Syrup

The raspberry syrup is made simply by combining raspberry jam with a little hot water. These are whisked together until the jam is thinned out. I like to use seedless raspberry jam but you could use a jam with seeds and just strain out the seeds after you mix the jam and water.

Chantilly Frosting

Mascarpone cheese and cream cheese are combined, along with almond and vanilla extracts. Powdered sugar sweetens the frosting and heavy cream is streamed into the mixture and whipped up to create a thick and fluffy stabilized whipped cream frosting.

Fresh Berries

I used a combination of strawberries, raspberries, blackberries, and blueberries but any variety of berries would be delicious. I sliced the strawberries and cut the blackberries in half to help create a more even layer and to ensure the berries would be evenly disbursed. This recipe would also be delicious with other fresh summer fruits like cherries, peaches, or nectarines in place of the berries.


First, each ladyfinger is submerged in the raspberry syrup and then layered one by one into the bottom of a square 8”x8” pan. A layer of chantilly frosting is spread evenly on top of the ladyfingers and topped with the mixed berries. Another layer of ladyfingers is added which is topped with a thin layer of the frosting.


The tiramisu is finished off with more chantilly frosting. I like to use a French piping tip to create a detailed star shape and pipe it all across the top. At this point, the tiramisu needs to chill in the fridge for several hours (I prefer overnight). When you’re ready to serve, top with more fresh berries!

Chantilly Tiramisu FAQs

What is the best way to store tiramisu?

The chantilly tiramisu should be covered tightly in plastic wrap or stored in an airtight container, in the fridge for up to 3 days.

How far in advance can it be made?

I recommend making the tiramisu the day before serving. This allows the ladyfingers to soak up the raspberry syrup and for all the flavors to mesh together.

Can I use frozen berries instead of fresh ones?

Frozen berries just don’t quite compare to fresh ones. If frozen ones are your only option, I recommend cooking them down to thicken up the juices into a jammy consistency, otherwise, the frozen fruit will make the dessert too watery once they thaw. 

Tips for the Best Berry Tiramisu

  • Thin out the raspberry syrup. If the raspberry syrup is too thick or the ladyfingers aren’t soaking it up well, you can add a bit more warm water to help loosen it up. The consistency can vary depending on the type of jam you’re using. My favorite kind to use is this seedless raspberry freezer jam.

  • Chill overnight. The tiramisu should chill in the fridge for at least 6 hours, but preferably overnight. The ladyfingers will soften into a sponge cake consistency and this will give all flavors a chance to infuse together. This is one dessert that gets even better as it sits!

  • Don’t overwhip the frosting. Mascarpone cheese can very easily get overmixed which then becomes grainy. To prevent this, only mix the cream cheese and mascarpone together until they are combined and smooth. The frosting can also get overmixed when whipping the mixture to stiff peaks at the end. Keep a close eye on the frosting when it starts to get thick, and be sure to scrape the bowl as you go to ensure everything gets mixed in.

  • Top with berries before serving. Since the tiramisu needs to sit in the fridge for several hours, I recommend waiting to add the berries on top until right before serving. This will help keep them from drying out in the fridge so they’re nice and fresh when you serve the slices.

Baking Tip: Weigh Your Ingredients!

I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.

More No-Bake Recipes You’ll Love

If you make this recipe and love it, be sure to leave a comment below. Happy baking!

Berry Chantilly Tiramisu

Light and creamy Berry Chantilly Tiramisu has layers of delicate ladyfingers, almond mascarpone frosting, and fresh mixed berries. A sweet summer twist on the classic Italian dessert.
Author: Rachel
Prep Time 40 minutes
Chill Time 6 hours
Total Time 6 hours 40 minutes
Yield 9 servings


Raspberry Syrup

  • ½ cup (160g) seedless raspberry jam
  • ¼ cup (60g) hot water

Chantilly Frosting

  • 8 oz (226g) cream cheese
  • 8 oz (226g) mascarpone cheese
  • 1 teaspoon almond extract
  • ½ teaspoon vanilla extract
  • 1 ½ cups (180g) powdered sugar, sifted
  • 2 cups (480mL) heavy cream

For the Berry Layer

  • 6 oz fresh strawberries, sliced
  • 4 oz fresh blueberries
  • 3 oz blackberries, cut in half
  • 3 oz raspberries

For Assembling & Decorating

  • 1 (7 oz) package ladyfingers
  • fresh berries, for decorating


  • Raspberry Syrup: Whisk the raspberry jam and hot water together in a shallow dish until the mixture is well combined. Set aside to cool.
  • Chantilly Frosting: In the bowl of a stand mixer fitted with a whisk attachment, combine the cream cheese and mascarpone. Mix just until combined and smooth. Scrape the bowl with a rubber spatula.
  • Add the almond extract, vanilla extract, and powdered sugar. Mix just until combined and scrape the bowl again.
  • Start the mixer at medium-low speed and slowly stream in the heavy cream. Mix until the frosting has slightly thickened. Scrape well to the bottom of the bowl.
  • Increase the mixer to high speed and whip until the mixture thickens, forms stiff peaks, and has no lumps remaining. Be careful not to overmix.
  • Berry Layer: In a mixing bowl, gently combine the strawberries, blueberries, blackberries, and raspberries.
  • Assembly: Working with half of the ladyfingers, dunk one at a time into the raspberry syrup until fully submerged. Arrange the ladyfingers in a single layer in the bottom of a square 8”x8” pan, trimming them to fit as needed. Add a little less than half of the chantilly frosting on top of the ladyfingers and smooth it out into an even layer. Add the berry mixture, creating an even layer and gently pressing them into the frosting.
  • With the remaining ladyfingers, submerge one at a time in the raspberry syrup and repeat another layer. Press down gently on the ladyfingers if needed to make an even layer. Add about ⅓ of the remaining chantilly frosting on top. Spread out the frosting evenly to the edges of the pan. It’s ok if some of the ladyfingers show through the frosting.
  • Decorating: Fill a piping bag fitted with a large French piping tip, with the remaining chantilly frosting. Pipe stars of frosting all across the top. Cover the top lightly with plastic wrap, careful not to smash the piping. Refrigerate the tiramisu for several hours, preferably overnight.
  • Top the tiramisu with more fresh berries then slice, serve, and enjoy!
Did you make this recipe?Be sure to tag @sweetkitchencravings on Instagram!


I’m Rachel

I’m the dessert lover, recipe developer, and content creator behind Sweet Kitchen Cravings. Here you’ll find classic yet special recipes that are sure to impress your loved ones!

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