Tiramisu trifle with blueberries and blackberries

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  • 1 ½ cup blackberries
  • 1 ½ cup blueberries
  • 1 lemon
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 1 package cream cheese
  • 1 tbsp granulated sugar
  • 1 cup cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 12 ladyfingers

4 servings


In a medium saucepan, add the blackberries, blueberries, lemon juice, zest, granulated sugar, and water. Bring to a boil, then lower the heat for around 3 minutes. Allow to cool. Then strain the compote, separating the fruit from the liquid in different bowls.

Using a beater, whip the cream, powdered sugar, and vanilla extract until firm.

In a different bowl, soften the cream cheese with the tablespoon of granulated sugar using the beater. Add the cream mixture.

To assemble, arrange 4 glasses. Using a pastry bag (or a spoon, if you do not have one), pour a base of cream cheese mixture into each glass. Break the ladyfingers into three parts and sink them in the reserved liquid from the blueberry and blackberry compote. Put them over the cream cheese base. Then add ½ tablespoon of the blueberry/blackberry compote, and repeat two more times. (3 layers of each in total).

Chill for at least 2 hours

Decorate with blueberries and blackberries.