There’s something magical about a dessert that’s bold in flavor, festive in color, and effortless to prepare — and this Red White and Blue Berry Tiramisu is exactly that. Bursting with ripe strawberries and juicy blueberries nestled between layers of mascarpone cream and ladyfingers, it’s a chilled showstopper perfect for summer gatherings, Fourth of July picnics, or any warm-weather celebration. Plus, with no oven required, it’s a dream for busy home bakers who crave a fuss-free masterpiece.
This article walks you through every delicious step of creating this seasonal treasure. If you’re new here, be sure to subscribe for more recipes — we share easy, elegant dishes like this one each week.
The Story & Intro
A Memory Layered with Cream, Berries, and Sunshine
Tiramisu has always held a sweet spot in my heart, but it wasn’t until a few summers ago that I first attempted my own twist — the Red White and Blue Berry Tiramisu. It was July, the kind of day where the heat clings to your skin and iced tea is practically a food group. I needed something cold, celebratory, and easy to whip up between sparklers and lawn games. This berry tiramisu was born from that day — a quick layer job of mascarpone and fruit, finished with a dusting of confectioners’ sugar just before sunset.
Now, it’s our family’s tradition. Every Fourth of July, my kitchen counter becomes a sweet assembly line of ladyfingers, whipped cream, and berries. And every year, without fail, someone asks for the recipe. That’s the power of this dessert. It’s not just a dish — it’s a memory on a plate.
While traditional tiramisu leans into espresso and cocoa, this version sings a lighter, fruitier tune. The mascarpone still brings the velvety richness you expect, but it’s blended with fresh vanilla and folded into softly whipped cream. The real highlight, though, is how the jam and orange liqueur soak the ladyfingers — subtly boozy, sweet, and just tart enough to complement the berries layered between.
I often serve this right after a savory summer meal — maybe a light salad like this Strawberry Spinach Salad or something festive like the 4th of July Swirl Pie. Both pair beautifully with the bright freshness of the tiramisu.
If you’re wondering whether a no-bake dessert can truly impress, rest assured: one spoonful of this patriotic tiramisu will answer that question. It’s luscious, chilled, and each bite melts with just the right amount of tang and sweetness. It’s exactly the kind of dessert that tastes like summer.
Ingredients & Preparation
The Ingredients That Make It Shine
What makes this Red White and Blue Berry Tiramisu truly shine is its simplicity. You don’t need fancy equipment or hard-to-find ingredients — just fresh berries, creamy mascarpone, and a few pantry staples that combine into something extraordinary.
Here’s a breakdown of the ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Seedless strawberry preserves | 1 cup | Choose a high-quality jam for best flavor |
| Orange liqueur | 4 tablespoons | Grand Marnier or Cointreau recommended |
| Mascarpone cheese | 1 pound | Bring to room temperature before mixing |
| Whipping cream | 1 1/4 cups | Heavy cream for maximum richness |
| Sugar | 1/2 cup | Granulated or superfine works best |
| Pure vanilla extract | 1 teaspoon | Adds aromatic warmth to the cream |
| Ladyfingers | 30 pieces | Use crisp (not soft) savoiardi-style |
| Fresh strawberries | 3 cups, sliced | Reserve a few whole ones for garnish |
| Fresh blueberries | 1 cup | Rinse and pat dry |
| Confectioners’ sugar (optional) | For dusting | Adds a pretty finish right before serving |
Each element in this recipe has a role — from the airy whipped cream that cuts through the richness of mascarpone to the liqueur-soaked ladyfingers that form a delicate, flavorful base.
Tools and Substitutions
No electric mixer? A sturdy whisk will do — though it might double as your arm workout for the day. You’ll also need a 13×9 inch glass baking dish, a spatula for spreading, and a small bowl for combining the jam and liqueur.
If mascarpone isn’t available, you can substitute with full-fat cream cheese mixed with a few tablespoons of heavy cream for a smoother consistency. And if you prefer alcohol-free, simply swap the orange liqueur for orange juice — the flavor still shines.
Want to lean into more red-white-and-blue flavor combinations? Pair this tiramisu with something like the Overnight Blueberry Baked Oatmeal for a brunch spread, or enjoy alongside the Unbelievable Blueberry French Toast Casserole as a patriotic dessert buffet.
This is a dessert that adapts beautifully — so go with what you love and what you have on hand. The beauty lies in the layering, the chill time, and of course, that first creamy bite.
Cooking Instructions & Tips
Step-by-Step Assembly: How to Build This Beauty
Assembling this Red White and Blue Berry Tiramisu is part of the fun — and it comes together in minutes. Here’s your step-by-step guide to layering each component for maximum flavor and eye-catching color.
Step 1: Make the Jam Mixture
In a small bowl, stir together 1 cup seedless strawberry preserves and 4 tablespoons of orange liqueur. This will be your flavor-charged fruit syrup.
Step 2: Whip the Mascarpone Cream
In a separate mixing bowl, beat 1 pound mascarpone, 1 1/4 cups whipping cream, 1/2 cup sugar, and 1 tsp vanilla extract until light and fluffy. Don’t overmix — stop when soft peaks form.
Step 3: Begin the Layering
In a 13×9 inch glass baking dish, place 15 ladyfingers (half of total), cut side up. Spoon half the jam mixture over them, spreading evenly. Then add half the mascarpone cream, smoothing the top. Layer with 1 1/2 cups of sliced strawberries.
Repeat: add remaining ladyfingers, jam, cream, and finish with a combo of the remaining strawberries and 1 cup blueberries.
Step 4: Chill and Finish
Cover and refrigerate for at least 3 hours or overnight. Just before serving, dust the top with confectioners’ sugar for that dreamy, frosty finish.
Tips to Make It Truly Special
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Use cold cream: Whips better and holds the mascarpone together.
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Dry your berries: Pat strawberries and blueberries with paper towels before layering to prevent sogginess.
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Make ahead: This tiramisu actually gets better the longer it chills. Overnight is best.
Pairing this with summer classics like the Red White and Blue Snack Mix adds extra charm, especially for patriotic parties. And if you’re serving it at brunch, the Lemon Ricotta and Spinach Pasta offers a light, zesty contrast to the creamy sweetness.
Serving, Storing & Pairing
What to Serve with Red White and Blue Berry Tiramisu
This Red White and Blue Berry Tiramisu may be a no-bake dessert, but it feels anything but ordinary. Light, creamy, and filled with ripe summer fruit, it’s the kind of dish that can anchor an entire holiday menu. Whether you’re planning a picnic or an intimate backyard dinner, it complements a wide range of summery fare.
One of my favorite ways to serve it is after a bright, fruit-forward salad like this Blueberry Peach Feta Salad — the sweetness of the peaches and tang of feta create a flavor bridge to the mascarpone and berries in the tiramisu. For a heartier meal, serve it as a cool finale to something savory but balanced like Santa Fe Chicken or even a grilled vegetable spread.
Presentation-wise, I love spooning the tiramisu into clear dessert cups if I’m serving a crowd. You can top each with a strawberry fan and a few blueberries for an easy yet striking garnish. If you’re feeling playful, add a mini flag or sparkler on top for that full July Fourth vibe!
How to Store and Reheat (If You Must)
This tiramisu is best served cold — and thankfully, it keeps well for a few days. Here’s how:
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To store: Cover the baking dish with plastic wrap or a tight lid. Refrigerate for up to 3 days.
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To freeze: Wrap individual portions in plastic wrap, then foil. Freeze up to 2 months. Thaw in the fridge overnight before serving.
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To freshen up leftovers: Add a fresh sprinkle of confectioners’ sugar and a few new berries on top.
Reheating isn’t necessary for this chilled dessert — in fact, you’ll want to avoid heat altogether to preserve its creamy texture. Let it sit at room temp for 5–10 minutes before serving if it’s been in the fridge a while.
Frequently Asked Questions (FAQ)
Can I make Red White and Blue Berry Tiramisu in advance?
Yes — in fact, it’s better that way. The flavors meld beautifully after several hours in the fridge. For best results, prepare it the night before your gathering and refrigerate it overnight. Just remember to keep it covered to prevent drying.
What can I use instead of orange liqueur?
If you’re avoiding alcohol, swap the orange liqueur for fresh orange juice or even a splash of lemonade. It gives you that zesty brightness without the booze, keeping your Red White and Blue Berry Tiramisu family-friendly.
Do I have to use mascarpone?
Mascarpone is traditional for tiramisu and adds a luxuriously creamy texture. But in a pinch, full-fat cream cheese mixed with a couple tablespoons of cream makes a fine substitute. The texture will be slightly tangier and firmer, but still delicious.
Can I use frozen berries?
You can — but with a note of caution. Frozen berries tend to release more water, which may lead to a soggy dessert. If using them, thaw and thoroughly drain before layering. Fresh is always preferred for this chilled dessert.
How long can I store leftovers?
Leftover Red White and Blue Berry Tiramisu will keep in the fridge for up to 3 days. If you’d like to freeze portions, wrap them tightly and enjoy within 2 months.
Can I make this dessert gluten-free?
Absolutely! Just swap traditional ladyfingers for a gluten-free brand, which many specialty stores now carry. Everything else in the recipe is naturally gluten-free, making this a safe treat for sensitive guests.
Conclusion
There’s something timeless about a dessert that’s as effortless as it is beautiful. This Red White and Blue Berry Tiramisu captures everything we love about summer — sweet strawberries, juicy blueberries, rich mascarpone, and layers that come together in minutes. Whether you’re serving it for the Fourth of July, Memorial Day, or simply on a sun-drenched weekend, it promises to impress without ever turning on the oven.
One of the best parts about this dessert is how it invites creativity. Don’t hesitate to adjust berries based on what’s freshest, or swap flavors to suit your family’s tastes. However you build it, this tiramisu brings people together — and isn’t that what dessert is all about?
For more crowd-pleasing ideas, check out this Strawberry Cream Cheese French Toast Bake or the creamy, make-ahead Lemon Cheesecake Mousse. Both pair beautifully with the light, fruity feel of this tiramisu.
I’d love to hear how your Red White and Blue Berry Tiramisu turned out! Did you serve it chilled with a twist? Add extra fruit? Let us know in the comments below.
And don’t forget to rate the recipe, pin it for later on Pinterest at https://www.pinterest.com/recipesbysylvia/, and share it with fellow dessert lovers. Every share helps this recipe reach more home cooks like you.
Print
Red White and Blue Berry Tiramisu – Easy No-Bake Dessert
- Total Time: 20
- Yield: 10 servings
- Diet: Vegetarian
Description
Red White and Blue Berry Tiramisu is a festive, no-bake summer dessert layered with creamy mascarpone, strawberry preserves, ladyfingers, and fresh berries. A stunning and refreshing treat for patriotic holidays or warm-weather gatherings.
Ingredients
• 1 cup seedless strawberry preserves
• 4 tablespoons orange liqueur (or orange juice)
• 1 pound mascarpone cheese, at room temperature
• 1 1/4 cup whipping cream
• 1/2 cup sugar
• 1 teaspoon pure vanilla extract
• 30 ladyfingers
• 3 cups sliced strawberries
• 1 cup blueberries
• Confectioners’ sugar, optional for dusting
Instructions
1. Stir the strawberry preserves and orange liqueur together in a small bowl. Set aside.
2. In a medium mixing bowl, beat the mascarpone, whipping cream, sugar, and vanilla until light and fluffy. Do not overmix.
3. Line the bottom of a 13×9-inch glass dish with half of the ladyfingers, cut-side up if split.
4. Spread half of the jam mixture evenly over the ladyfingers.
5. Spread half of the mascarpone mixture over the jam, then top with half of the sliced strawberries.
6. Repeat the layers with the remaining ladyfingers, jam, mascarpone mixture, and top with a combination of strawberries and blueberries.
7. Cover the dish and refrigerate for at least 3 hours or overnight for best results.
8. Dust with confectioners’ sugar before serving, if desired.
Notes
– Substitute orange juice for the liqueur to make it alcohol-free.
– Use firm, ripe strawberries and fresh blueberries for best texture.
– You can layer this dessert in individual jars for easy serving.
– Avoid over-whipping the cream to maintain a smooth texture.
– This dessert keeps well for 3 days in the fridge, but is not freezer-friendly.
- Prep Time: 20
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 752
- Sugar: 40
- Sodium: 121
- Fat: 43
- Saturated Fat: 25
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 77
- Fiber: 2
- Protein: 9
- Cholesterol: 198