Berry Tiramisu

Episode 34 - Berry Tiramisu

Serves 8


  • 2 eggs, separated
  • ¼ cup Castor Sugar
  • 250g Mascarpone Cheese
  • 300mL thickened Cream
  • 300g plain Sponge
  • 1½ cups strong Espresso coffee, cooled
  • ½ cup Baileys Irish Cream Liqueur
  • 250g fresh Strawberries
  • 125g fresh Blueberries
  • 125g fresh Raspberries
  • (Alternatively buy a bag of frozen mixed berries)
  • 8 x 1-cup capacity glasses to serve


  1. Using an electric hand mixer, beat egg yolks and sugar together in a large bowl until pale and creamy. Fold in mascarpone and wash & dry beaters.
  2. Whip cream to firm peaks. Fold into mascarpone mixture.
  3. Wash & dry beaters. Beat eggwhites until stiff peaks form. Fold into mascarpone mixture. Refrigerate for 30 minutes.
  4. Cut cake into 1cm cubes. Combine coffee & liqueur together in a jug. Combine strawberries, blueberries and raspberries in a bowl.
  5. Place enough sponge pieces to cover bottom of the glasses. Pour 25mL of coffee mixture over each.
  6. Use a spoon to press cake into base. Top with 2 tablespoons of mascarpone mixture and 1 heaped spoons of berries.
  7. Repeat layers with remaining cake, coffee mixture, mascarpone mixture and berries.
  8. Cover and refrigerate for 3 hours or overnight. Serve.