Wednesday, June 15, 2011


Here is another no-bake dessert to make your summer entertaining (or just eating!) cool and delicious. The minute I saw this recipe on Mel's Kitchen Cafe I knew I would have to make it. I love all things tiramisu (frozen or regular) and this is a delicious twist. This is the stuff dreams are made of: lemony soaked lady fingers covered in delicious cream-cheesy raspberry layers.

Mel makes this as a trifle. I don't have a trifle dish, and I prefer the look of it in a 9x13 pan, so that's what I did. (Do check out Mel's picture of her trifle though!)

Start by making the lemon syrup. In a medium saucepan, combine 1 cup of the sugar, water and lemon juice.

Bring this mixture to a boil, stirring frequently.

Remove from the heat and let cool until lukewarm; you can speed up this process by pouring the syrup into a pie plate (which you'll need later anyway!).

While it cools, in a small bowl, whip the cream.

Set that aside for a moment, and now, in a large mixing bowl, mix together the cream cheese and remaining sugar

until fluffy. (If you do it in this order, you don't need to wash the beaters - just take the same whipped cream beaters and beat the cream cheese! I know how to avoid creating more dishes to wash...)

Now gently fold the whipped cream into the cream cheese mixture.

Puree the raspberries in a blender or food processor, then gently fold them into the cream cheese mixture. (If you want to strain out the seeds, go ahead. I skip it!)

Now get ready to layer the berrymisu. I like to get everything lined up: lady fingers, syrup and pan.

Dip the ladyfingers in the syrup for one second.

Then flip them over to dip the other side for a second.

Don't let them sit in that syrup for more than one second - they'll get way too soggy (and you'll run out of syrup). Place the ladyfingers in the pan. I find they fit best when lined up 2 across, as shown here.

Cover the ladyfingers with half of the raspberry mixture.

Then dip more ladyfingers to add another layer on top of the raspberry.

Cover with the remaining raspberry mixture.

Refrigerate overnight. You can garnish with fresh raspberries, or just leave unadorned. In any case, it's absolutely fabulous!

One year ago: Blueberry Ice Cream TartTwo years ago: Oriental Coleslaw

Find more great ideas at What's Cooking Wednesday, Whatcha Makin' Wednesdays, Recipes I can't wait to try, Let's do Brunch, What's on the Menu, What's on your plate?, Made it on Monday, These Chicks Cooked, Foodie Wednesday, Cast Party Wednesday, Sweet Treats Thursday, It's a Keeper, Full Plate Thursday, Recipe Swap Thursday, Sweet Tooth Friday, Sweets for a Saturday, Sweets this Week, So Sweet Sunday.


1-12 oz. package frozen unsweetened raspberries, thawed
12 oz. cream cheese, softened to room temperature
1 3/4 cups sugar, divided
2 cups heavy whipping cream
3/4 cup water
1/2 cup lemon juice
50 crisp ladyfingers
fresh raspberries, for garnish

In a small saucepan, combine 1 cup sugar, water and lemon juice. Bring to a boil, stirring frequently. Remove from the heat and let it cool until lukewarm to the touch. Pour the syrup into a shallow pie plate.

Meanwhile, In a medium bowl, beat the whipping cream until soft peaks form. Set aside. In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar until smooth. Using a rubber scraper, gently fold the whipped cream into the cream cheese mixture.

In a blender or food processor, puree the thawed raspberries until smooth. Gently fold the raspberry puree into the cream cheese/whipped cream mixture until just combined.

Briefly dip the ladyfingers in the syrup – about 1 second on each side. Layer the soaked ladyfingers in a single layer in a 9x13 baking dish. Gently spread 1/2 of the raspberry cream cheese mixture over the ladyfingers then repeat the layers once more. Refrigerate overnight. To serve, garnish with fresh berries, if desires. Serves 12.


  1. What a great and fruity twist to the old classic. I love it...this is a perfect summer dessert.

    Hope you can come by Foodie Wednesday and share it...

  2. wow, this looks so delicious. What a great summer treat - though I'd probably want to eat it all year long!

    Tracy Screaming Sardine

  3. I love the step-by-step photos and actually, I think this dish was meant for a 9X13 - I loved how it came out in a perfect square!

  4. I saw this linked up somewhere. Super cute! I love the pink :) And I bet it tastes yummy. I am your newest follower ;)

    Check out my blog and follow back if you like!

  5. i just came back from a trip to rome and had really good tiramisu! this berrymisu sounds so interesting it immediately caught my eye (:

  6. This Berrymisu looks and sounds wonderful! No bake too? I'm jumping right in. Love that beautiful pink color, too. This dessert is so perfect for the summer.

    I have a cook book, "On A Stick", giveaway on my blog. If you haven't sign up yet, please stop by to enter. Have a wonderful day.


  7. Oh yummy! I love that combination. That just my kind of desert!

  8. Hmmm... I wonder if this would taste good with strawberries. Not a raspberry fan, but this does look delicious!

  9. Hi Sara,
    What a great summertime treat. I can't wait to make this recipe. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!
    Miz Helen

  10. Zannid, you could definitely use strawberries. I bet it would be equally good.

  11. All those delicious looking pictures are making me hungry. Your trifle sounds delectable :) Thanks for coming by to share! Have a great weekend.

  12. What a refreshing change from tradition tiramisu (which I do love). Love the pink! I'd like to invite you to share your recipe on A Well-Seasoned Life's Sweet Indulgences Sunday.

  13. Oh delicious! The hardest part would be waiting overnight for it to set. What a yummy summer recipe. Bookmarking this :)

    Thanks for linking up with Sweets This Week!

  14. this is my favorite type of dessert my mouth is watering as I read your post thaanks for sharing come see what I shared at

  15. Wow! What a great idea! To add raspberry puree to the cream cheese mixture, then pour over ladyfingers! I have to say, you are quite the novel one. Perfect for summer! And it'd be a great Pink-themed dessert!!!!
    Love it!

  16. Oh, sorry, extra comment: it'd be even prettier with dark chocolate shavings on top! For a color contrast! ^_^

  17. Thanks for sharing this yummy recipe with us. I hope you will come over tomorrow and share more of your delicious recipes with us at Cast Party Wednesday.
    I hope to see you there!

  18. This is lovely Sara! It's so nice to have a twist on tiramisu that doesn't use raw eggs as well. I love that you can use frozen fruit too. Plus it looks so gorgeous and refreshing, and you can make it the night before - perfect! I've chosen it as one of my features for Let's Do Brunch this week. Thank you for sharing it, and hope to 'see' you there again this week :)

  19. This sounds like a really sweet take on tiramisu. I might have to borrow this recipe for my next dinner party, thanks for sharing!


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