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Summer Berry Tiramisu

A twist on an Italian favorite thatís suprisingly easy to make and quite delicious!


8 oz fresh raspberries; 8 oz fresh blueberries; 8 oz fresh strawberries (set a couple berries aside without sugar for garnish on top)

9 tablespoons white sugar

1 cup white sugar

1/3 cup hot water

1/4 cup Passion Fruit syrup (I use the Torani brand)

1/2 cup cold water

4 egg yolks

6 tablespoons white sugar

1 pound mascarpone cheese

4 egg whites

6 tablespoons white sugar

1/2 teaspoon vanilla extract

Angel Food Cake cut into ĹĒ slices


In a medium bowl, combine raspberries, blueberries and strawberries with 9 tablespoons sugar. Crush a few of the berries; set aside.

In a small bowl, dissolve 1 cup sugar in 1/3 cup hot water. When dissolved, stir in Passion Fruit syrup and cold water; set aside.

Beat egg yolks with 6 tablespoons sugar until ribbons form, about 5 minutes. Mix in mascarpone until smooth.

In another bowl, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the mascarpone mixture. Then quickly fold in remaining whites until no streaks remain.

Brush angel food cake slices on both sides with passion fruit mixture. Layer on bottom of a 9◊13 inch glass baking dish. Spoon fresh fruit evenly over angel food cake. Spread 1/2 of the mascarpone mixture over the fruit. Repeat.

Garnish with fruit.

Cover with plastic, and refrigerate overnight. I like to serve them in individual cups.

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