Blackberry Tiramisu
Recipe Intro From lisathompson

Tiramisu is one of the most timeless, well-loved desserts out there. Almost nothing beats ending a lovely meal with flavors of coffee-spiked, creamy goodness! Traditionally tiramisu uses eggs in the mascarpone cream mixture, but in this blackberry-bejeweled version I opted to go egg-free in the interest of time and making a dessert suitable for all potential audiences! Driscoll's blackberries add a touch of fruity sweetness and texture to an otherwise smooth bite, and they pair beautifully with the flavors of coffee and chocolate. And while I love a good jolt of coffee to pick-me-up (aka tiramisu's namesake!) with dessert, but if you are sensitive to caffeine or serving to a crowd with kids, you can use decaf coffee. Brandy or Italian marsala wine often make an appearance in classic tiramisu recipes, so feel free to add a splash of either to the coffee soak, if desired. 


Prep time 35mins
Serves or Makes: 10 servings


For the Coffee Soak

  • 2 cups hot brewed coffee
  • 1 teaspoon vanilla bean paste or extract
  • 1 strip orange peel

For the Mascarpone Cream

  • 16 ounces mascarpone cheese, room temperature
  • 1/ 2 cup powdered sugar
  • 2 cups cold heavy whipping cream
  • 1 teaspoon vanilla bean paste or extract
  • Pinch sea salt
  • 8 grates whole nutmeg, (or 1/8th teaspoon ground nutmeg)

To Assemble

  • 1 (7-ounce) package lady fingers biscuits
  • Cocoa powder
  • 4 (6-ounce) containers Driscoll's blackberries

Make the Coffee Soak


  • Step 1

    Stir brown sugar, vanilla bean paste or vanilla extract, and orange peel into the hot coffee in a medium bowl until sugar dissolves. Set aside until ready to use.

Make the Mascarpone Cream


  • Step 1

    Beat mascarpone and powdered sugar with an electric mixer until smooth and aerated. Pour in heavy cream and vanilla bean paste or extract and beat until thick and fluffy. Stir in a generous pinch of sea salt and nutmeg, then taste and adjust seasoning as necessary.

Assemble Tiramisu


  • Step 1

    Spread about 1 ½ cups mascarpone cream into the bottom of a square brownie pan (8 x 8” or 9 x 9”).

  • Step 2

    Briefly submerge half the lady fingers one at a time into coffee soak, then lay in an even layer over mascarpone cream. Sprinkle one cup of Driscoll’s blackberries over top.

  • Step 3

    Spread half the remaining mascarpone cream over blackberries and smooth, then dust with an even layer of cocoa powder. Repeat process with remaining lady fingers, coffee soak, and mascarpone cream. Top with another dusting of cocoa powder, then arrange remaining Driscoll’s blackberries over top (you can create one even layer or get creative with the pattern!)

  • Step 4

    Refrigerate for at least 4 hours, preferably overnight.

  • Step 5

    Serve scoops of chilled blackberry tiramisu into bowls and enjoy.