Berry-misu: A Summer Twist on the Classic Tiramisu

Tiramisu is one of those desserts that feels like a hug in every bite, but as the weather warms up, I find myself craving something a little lighter, brighter, and more refreshing. Enter the Berry-misu—my fruity, summery take on the beloved Italian classic.

This recipe combines the luscious creaminess of a traditional mascarpone layer with the vibrant flavors of strawberries, ginger, and cinnamon. Instead of the usual coffee-soaked savoiardi biscuits, I’ve created a ginger and cinnamon syrup that adds a subtle warmth and spice, perfectly complementing the sweet-tart strawberry jam and fresh berries.

Each layer is a celebration of summer: fluffy biscuits soaked in fragrant syrup, a dreamy mascarpone cream, and bursts of fruitiness from both store-bought strawberry jam and fresh strawberries. The finishing touch? A sprinkle of pistachios for that little bit of crunch and color contrast that makes this dessert a total showstopper.

Whether you’re hosting a summer lunch, need a make-ahead dessert for entertaining, or simply want to treat yourself, this Berry-misu is guaranteed to hit the sweet spot. It’s easy to assemble, doesn’t require any baking, and tastes even better the next day—if you can wait that long!

Why You’ll Love This Recipe:

• Quick & Easy: With store-bought jam and no baking required, this dessert comes together effortlessly.

• Make-Ahead Friendly: The flavors only get better as it sits, making it perfect for prepping in advance.

• A New Take on a Classic: It’s everything you love about tiramisu but with a fresh and fruity twist.

How to Serve Berry-misu

I love serving this dessert in a large dish for family-style gatherings, but it also works beautifully in individual glasses or jars for a more elegant presentation. Pair it with a glass of sparkling wine or a summer spritz, and you have a dessert that’s as refreshing as it is indulgent.

I can’t wait for you to try this one—let me know if it becomes your go-to summer dessert, too!

Berrymisu

Serves 4

What you’ll need:

1 pkt (20ish) savoiardi biscuits
1 jar Beerenberg strawberry jam
500g mascapone cream
5 eggs
5 tbsp + 1 cup caster sugar
1 pce cinnamon bark
50g ginger, cleaned & chopped
500g mascarpone
1 punnet fresh strawberries
Crushed pistachios (optional)

What to do:

Ginger & Cinnamon Syrup
1. Combine 1 cup caster sugar & 1 cup of water in a small saucepan. Add the ginger & cinnamon bark.
2. Bring to a boil, then reduce to simmer. Continue to simmer for 20 minutes till slightly thickened. Allow to completely cool before using.

Mascapone Cream
1. Separate the eggs putting the yolks and whites into separate large bowls.
2. Place 4 tbsp of sugar into the yolks and beat them until they are thick and creamy and the color of the yolks has become a pale yellow color.
3. Add the mascarpone and beat until creamy.
4. Beat the egg whites with 1 tbsp sugar until you achieve stiff peaks. Fold the whites into the yolks spooning from the bottom of the mixture to the top with a rubber spatula trying to maintain the volume from the egg whites but also breaking up any lumps creating a smooth cream.

Assemble
1. Start by placing a thin layer of mascarpone cream on the base of your serving dish.
2. Next dip the biscuits in the syrup for a few seconds (no longer otherwise they’ll disintegrate).
3. Spoon the jam onto the biscuits and carefully spread a thin layer
4. Top the jam with a layer of mascarpone cream
5. Repeat this process till you have 2 or 3 layers of biscuits.
6. Place in the fridge to set for minimum 1 hr ( i prefer overnight).
7. Before serving, top with sliced strawberries and crushed pistachios