Berry Cheesecake Tiramisu
Chef Noor crosses two favourites into one no-bake tray: whipped cream lifted with lemon jelly powder for that cheesecake tang, lady fingers dipped in berry juice instead of coffee, and a glossy homemade sauce of strawberries, red and blue berries on top.
This dessert takes tiramisu's layered idea and turns it into a cool, no-bake version: instead of coffee, the lady fingers are dipped in berry juice, and instead of mascarpone, the whipped cream gets a cheesecake-like tang from lemon jelly. A glossy homemade berry sauce crowns the top, adding colour and a fresh, fruity lift. It's an easy dessert that asks for little more than enough time in the fridge to set.
How to Prepare
Make the sauce first: simmer the strawberries and berries with the sugar, lemon zest and lemon juice until they break down, stir in the dissolved cornstarch until glossy and thick, then cool completely.
Whip the liquid cream with the powdered whipping cream until firm.
Fold in the lemon jelly powder — this gives the cream its cheesecake tang.
Dip the lady fingers quickly in the berry juice and arrange a layer in the tray.
Spread half the cream over the soaked fingers, add another dipped layer, then the remaining cream.
Pour the cooled berry sauce over the top and spread to the edges.
Chill for at least 4 hours (overnight is best), garnish with fresh strawberries and lemon, and serve cold.
Dip the lady fingers in and out in one second — they keep drinking juice as the tray chills, and nobody likes a soggy bottom layer.
Ingredient Swaps
The lady fingers can be swapped for slices of plain vanilla cake, as the recipe notes.
Both fresh and frozen berries work for the sauce, so use whichever the season offers.
For a tang closer to real cheesecake, fold a little cream cheese into the whipped cream, or change the jelly flavour to taste.
Common Questions
Why dip the lady fingers only quickly?
A quick dip in the berry juice gives them moisture and flavour without soaking through and falling apart.
What gives the cream its cheesecake flavour?
The lemon jelly powder is the secret; it adds a tangy note that mimics the taste of cheesecake.
Why is cornstarch added to the berry sauce?
The dissolved cornstarch thickens the sauce and makes it glossy, so it sits on top of the dessert instead of running.
How long should the dessert chill before serving?
At least four hours in the fridge, and overnight is better, so the layers set and slice cleanly.
Can it be made a day ahead?
Yes, and it's even better that way, since the long rest in the cold improves its texture and flavour.
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