A unique twist on tiramisu, this berries and cream trifle has the delicious addition of sweet-soaked ladyfingers for a perfect combination.

clear trifle dish with layers of ladyfingers and pink berry layers and topped with whipped cream and fresh raspberries

Think of this elegant Berrymisu as a distant cousin to my beloved {extremely nontraditional} tiramisu.

The crisp biscuits or ladyfingers are dipped in a sweet and tart simple lemon syrup and layered between a luxurious raspberry cream cheese filling.

After the trifle chills out for a few hours, the flavors blend together in a refreshing mixture of sweet raspberry, tart lemon and velvety cream.

Perfect for so many occasions (think: potluck, baby shower, birthday request, just for the heck of it), this simple dessert is sure to please – even if it does look like pure sloppy goodness dished up in bowls.

top view of a berry trifle topped with whipped cream and fresh raspberries with a big scoop taken out of the dish

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Berrymisu Trifle

Yield: 8-10 servings
Prep Time: 15 minutes
Cook Time: 3 minutes
Additional Time: 3 hours
Total Time: 3 hours 18 minutes


  • 1 (12-ounce) package frozen unsweetened raspberries, thawed
  • 12 ounces cream cheese, softened to room temperature
  • 1 3/4 cup granulated sugar, divided
  • 2 cups heavy whipping cream
  • 3/4 cup water
  • 1/2 cup lemon juice, bottled or freshly squeezed
  • 50 crisp ladyfingers or 40 chamagne/almond biscuits, crisp style
  • sweetened whipped cream, for garnish
  • fresh raspberries, for garnish


  1. In a blender or food processor, puree the thawed raspberries until smooth. Strain the raspberry mixture through a fine mesh strainer into a medium bowl to get rid of the seeds. Press the mixture with a spoon through the strainer to extract as much liquid as possible. You should end up with about 1 cup of puree. Discard the seeds.
  2. Using a handheld or electric stand mixer, beat the softened cream cheese and 3/4 cup granulated sugar in a large bowl until smooth. In a medium bowl, beat the whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, using a rubber spatula to fold the mixture together so the cream doesn’t deflate. Fold in the raspberry puree and gently mix until just combined.
  3. In a small saucepan, combine the remaining 1 cup sugar, water and lemon juice. Bring the mixture to a boil, stirring frequently. Remove the syrup from the heat and let it cool until lukewarm to the touch. You can pour the syrup into a shallow pie plate for easier dipping or keep it in the pan – your choice. Briefly dip the ladyfingers or biscuits in the syrup – about 1-2 seconds each side. Layer the soaked ladyfingers/biscuits in a single layer in the trifle dish. Gently spread 1/4 of the raspberry cream cheese mixture over the ladyfingers then repeat the layers 3 more times, ending with the raspberry cream cheese (alternately, you can use slightly less ladyfingers and repeat all the layers only three times). Refrigerate the trifle for 3 hours (or up to 12), garnish with additional sweetened whipped cream, if desired, and fresh berries and serve chilled.


Layering: this recipe uses a trifle dish for layering and presentation. If you don’t have a trifle dish, you could layer the dessert in a 9X13-inch pan but will probably only do two layers instead of four.

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Recipe Source: adapted from Kim, a reader