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A layered tiramisu trifle in a clear glass dish, showing mascarpone mousse, berry compote, and homemade sponge fingers topped with fresh berries.

Mascarpone Berry Tiramisu

This beautiful tiramisu trifle layers silky mascarpone mousse, homemade sponge fingers, and a bright berry compote for a fresh, modern twist on the classic. The cooked-sugar mousse is light, stable, and never splits, while the berries add colour and citrus brightness. A stunning make-ahead dessert perfect for celebrations and festive tables.
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Prep Time 2 hours 30 minutes
Cook Time 1 hour
Total Time 3 hours 30 minutes
Servings: 8 people
Course: Dessert
Cuisine: Baking
Ingredients Equipment Method Video

Ingredients
  

Mousse
  • 200 g sugar
  • 80 ml water
  • 160 g egg yolk
  • 400 g mascarpone
  • 500 ml thickened cream
  • 120 g egg white
  • 200 g sugar
  • 50 ml water
  • 8 g gelatine sheets
sponge fingers
  • 180 ml egg white
  • 110 g sugar
  • 100 g egg yolks
  • 62 g corn flour
  • 62 g bakers flour
Icing sugar for dusting
Fruit compote
  • Half punnet of strawberries
  • ½ punnet blueberries
  • ½ punnet blackberries
  • 1 orange rind and juice
  • 1 lemon rind and juice ‘
  • 40 ml Cointreau
  • 12 g cracked back pepper

Equipment

  • 1 Stand Mixer
  • 1 whisk attachment
  • 5 bowls
  • 1 hand whisk
  • 1 Saucepan
  • 1 sugar thermometer
  • 1 Glass
  • 1 pastry brush
  • 1 Spoon
  • 2 spatulas
  • 1 piping bag
  • 1 small round nozzle
  • 1 baking tray
  • 1 baking sheet
  • 1 zester
  • 1 pepper mill
  • 1 paring knife
  • 1 chopping board
  • 1 Sieve

Method
 

Mousse
  1. Mix the sugar 200g and water on the stove
  2. Brush down the sides with water to stop the sugar from seeding
  3. Bring to a simmer over a medium heat until it reaches 121C
  4. Whisk the egg yolks until starting to turn colour
  5. Turn off the machine add the hot sugar syrup and whisk until cold
  6. Set aside
  7. In the stand mixer whisk the cream until soft peaks
  8. Set aside
  9. Return to the stove and bring to the boil 200g sugar and 50ml water
  10. Brush down the sides to stop the sugar crystallising
  11. Boil until the temperature reaches 125C
  12. Whisk the egg white until medium peaks
  13. Stop the machine and add the sugar mixture
  14. Whisk until cold
  15. In a large bowl blend the mascarpone to soften by hand
  16. Add the egg yolk mix in to stages and blend in
  17. Add the cream in three stages and fold through
  18. Add the cold egg white in three stages and fold through
  19. Don’t over blend
  20. Now soak the gelatine leaves in a cold water for 5 minutes
  21. Squeeze out and warm on to stove no on direct heat just until melted
  22. Take a couple of big scoops of the mousse and blend in with the gelatine
  23. Now add back into the mouse and fold through
  24. Set aside
sponge fingers
  1. Sift the corn flour and bakers flour together
  2. Whisk the egg whites until soft peaks
  3. Add the sugar in two lots as you whisk to medium peaks
  4. Turn on a low speed and blend in to yolks
  5. Now blend in the flour mix and fold through
  6. Prepare a baking tray with 6cm lines to help pipe the sponge fingers
  7. Remember to turn the paper over to stop any marks on the sponge fingers
  8. Use a piping nozzle and bag pipe 6cm sponge fingers onto the baking paper
  9. Dust with icing sugar
  10. Bake 190 °C until just turn colour 7-8 mins
  11. Cool
Fruit compote
  1. Rind the lemon and orange
  2. Juice the lemon and orange
  3. Add to a bowl with the pepper and Cointreau
  4. Cut the fruit into half or 1/4s depending on the size
  5. Blend through and sit in the mix for 30 minutes
trifle layers
  1. Take a glass trifle dish
  2. Fill a piping bag with a round nozzle with the mousse or you can spoon in the mix
  3. Pipe a layer of mousse on the bottom
  4. Layer the sponge fingers on top
  5. Pipe a layer of mousse
  6. Add a layer of drained berries
  7. Add a layer of mousse
  8. Add a layer of sponge fingers
  9. Add a layer of mousse
  10. Add a layer of drained fruit
  11. Repeat until the dish is filled
  12. The last layer needs to be fruit
  13. Dust with icing sugar to serve
  14. Refrigerate until set

Video