No Bake Dessert for Summer and Iced Sun Tea

Cool off with a refreshing Tea on Tuesdays made for the dog days of summer! ☀️🫖 We’re sipping fruity Apricot Peach Green Tea and vibrant Hibiscus Flower Tea over ice and enjoying an easy, no-bake Berry Tiramisu in Jars layered with strawberries, ladyfingers, fluffy mascarpone cream and blueberries. No oven required—just a delicious way to sip and savor the waning days of summer! 🍓🫐🍑

Welcome to the August edition of Tea on Tuesdays,

a celebration of all things ‘tea’

on the third Tuesday of the month!

Pam and I are happy to welcome back special guest,

Nancy from Two Trails One Road.

We’re glad you’re here, pour yourself a cuppa or tall glass of iced tea and join us!

You can find Pam and Nancy’s invitation to tea at the bottom of this post.

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I’m beating the August heat with a refreshing glass of iced tea and an easy, no-bake treat!

When summer turns up the heat, my oven gets a well-deserved vacation. ☀️ Instead, I’m reaching for chilled, pretty jars and simple treats that require little effort—leaving more time for sipping and enjoying these leisurely days of summer.

This month, I’m sharing Berry Tiramisu in Jars, a cool and creamy no-bake dessert layered with fresh summer berries, ladyfingers and whipped mascarpone cream.

And to sip alongside our sweet treat, we’re brewing two teas from The Tea Can Company’s Sun Tea Series—Apricot Peach Green Tea and Hibiscus Flower Tea—both served over ice for a refreshing summer pour.

Sipping Summer: Sun Tea

Is there anything more refreshing on a hot August afternoon than a tall glass of iced tea?

The Tea Can Company kindly sent Pam and myself teas from their Sun Tea Series to enjoy for our summer teatime. I was especially intrigued by Apricot Peach Green Tea and Hibiscus Flower Tea—two flavors that sound tailor-made for sipping over ice.

The Apricot Peach Green Tea offers a fruity twist on green tea, with the flavors of ripe peach and apricot making it especially appealing for summer.

Support good health with an antioxidant-rich brew in a tantalizing peach and apricot flavor. Best served cold. Contains caffeine.

It’s light and refreshing served over ice, with plenty of fruit flavor without being heavy or overly sweet.

Add a slice of fresh peach or a sprig of mint to your glass for a little extra summer flourish.

Pretty in Pink: Hibiscus Flower Tea

Just look at that gorgeous color!

Hibiscus Flower Tea makes such a beautiful glass of iced tea, with its naturally vibrant ruby-red hue. Hibiscus has a bright, pleasantly tart flavor that reminds me a bit of cranberry and is especially refreshing served cold.

For those who prefer their tea on the sweeter side, a little simple syrup or honey can soften hibiscus’s natural tartness.

A handful of berries, an orange slice or a sprig of mint would maks a pretty addition to the glass, too.

And because hibiscus is naturally caffeine-free, it’s a refreshing option for sipping later in the afternoon or evening.

A No-Bake Treat for the Dog Days of Summer

August calls for desserts that don’t require turning on the oven!

These Berry Tiramisu in Jars check all my summer-dessert boxes: easy, make-ahead, cool, creamy and filled with fresh berries.

Traditional tiramisu may have you thinking of espresso, cocoa and layers of mascarpone, but this berry version takes a decidedly summery turn.

Fresh strawberries are pureed with a little sugar and Grand Marnier, then layered with crisp ladyfingers and a fluffy mascarpone cream. Fresh blueberries add another burst of berry flavor—and a little red, white and blue color to the jars.

Optional: Add a sprig of fresh mint on top for a finishing touch.

Berry Tiramisu in Jars

One of my favorite things about serving dessert in jars is that everyone gets their own individual treat.

No slicing, plating or serving required!

The strawberry puree is divided among the jars before adding pieces of crisp ladyfingers. Press the ladyfingers gently into the puree so they can begin soaking up all that strawberry goodness.

For the cream layer, heavy whipping cream and sugar are whipped until soft peaks form before softened mascarpone is gradually added.

A tablespoon of dark rum is optional, but adds another nod to traditional tiramisu.

Pipe or spoon the mascarpone cream into the jars, add the remaining ladyfingers and finish with fresh blueberries and mint.

Then comes the hardest part—waiting. :)

The jars need an hour or two in the refrigerator, giving the ladyfingers time to absorb the strawberry puree and soften into a cake-like layer.

An Easy Make-Ahead Summer Dessert

These little jars are ideal for entertaining because they can be assembled ahead of time and tucked into the refrigerator until you’re ready to serve.

For the prettiest presentation, I like to add the blueberries and/or mint closer to serving time.

You can also make them alcohol-free by substituting orange juice for the Grand Marnier and omitting the rum.

And while strawberries and blueberries are delicious together, you could easily invite raspberries or blackberries to the party too.

Use whatever berries look best at the market—or whatever you happen to have on hand.

A Perfect Pairing for Iced Tea

The creamy mascarpone, berries and hint of orange in the tiramisu make it a natural companion for both of our summer teas.

I especially love the idea of pairing the Apricot Peach Green Tea with the strawberry and orange notes in the tiramisu, while the tart Hibiscus Flower Tea provides a refreshing contrast to the rich mascarpone cream.

Two teas, one easy no-bake dessert and no oven required—that’s my kind of August teatime!

Berry Tiramisu in Jars

Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Makes: 6 individual servings

Strawberry Puree

• 12 ounces fresh strawberries, or frozen strawberries, thawed
• 2 tablespoons sugar
• 2 tablespoons Grand Marnier or other orange liqueur

Whipped Mascarpone Cream

• 1 cup heavy whipping cream
• 2 tablespoons sugar
• 3 ounces mascarpone cheese, softened
• 1 tablespoon dark rum, optional

For Assembly

• 12 crisp ladyfingers, cut into 1-inch pieces
• 6 ounces fresh blueberries
• 12 fresh mint leaves, optional

To make the strawberry puree: Place strawberries, sugar and Grand Marnier in a food processor or blender and process until smooth. You should have approximately 1 2/3 cups puree.

Divide the puree evenly among six jars. Divide half of the chopped ladyfingers among the jars and gently press them into the strawberry puree with a spoon.

To make the mascarpone cream: Beat the heavy cream and sugar with an electric mixer until soft peaks form. Add the softened mascarpone a little at a time while beating on medium-high speed. Add the rum, if using, and beat on high for about 2 minutes longer, until thick and fluffy.

Pipe or spoon the mascarpone cream over the ladyfingers and strawberry puree. Add the remaining ladyfinger pieces and top each jar with fresh blueberries.

Garnish with mint, if desired.

Refrigerate for 1–2 hours before serving, allowing the ladyfingers to soften to a cake-like consistency.

Serve chilled and enjoy!

No Grand Marnier or Rum?

For an alcohol-free version, substitute orange juice for the Grand Marnier and simply omit the rum from the mascarpone cream.

Cheers to Summer

There’s still plenty of summer left to savor, and a shady spot, a cold glass of tea and an easy berry treat seem like a delicious way to do it.

Whether you prefer the fruity notes of Apricot Peach Green Tea or the bright, tangy flavor and beautiful color of Hibiscus Flower Tea, both make a welcome antidote to August’s heat.

And Berry Tiramisu in Jars proves that a dessert doesn’t have to be complicated—or require heating up the kitchen—to feel special.

Pour yourself a glass, grab a spoon and join us for a little summer sipping. ♥

Thank you for your visit. I hope you’re finding delicious ways to stay cool and savor these waning days of summer!

You’re invited to join Pam and Nancy for tea:

Pam at Everyday Living

Nancy at Two Trails One Road

Print Recipe

Berry Tiramisu in Jars

A light and luscious no-bake dessert layered with strawberry-orange puree, crisp ladyfingers, whipped mascarpone cream and fresh blueberries. Perfect for summer entertaining and easy to make ahead.

Prep Time15 minutes mins

Total Time15 minutes mins

Course: Dessert

Cuisine: American

Servings: 6 servings

Equipment

• Six 4- to 8-ounce jars

Ingredients

Strawberry Puree

• 12 ounces fresh strawberries or frozen strawberries, thawed
• 2 tablespoons granulated sugar
• 2 tablespoons Grand Marnier or other orange liqueur

Whipped Mascarpone Cream

• 1 cup heavy whipping cream
• 2 tablespoons granulated sugar
• 3 ounces mascarpone cheese softened
• 1 tablespoon dark rum optional

For Assembly

• 12 crisp ladyfingers cut into 1-inch pieces
• 6 ounces fresh blueberries
• 12 fresh mint leaves optional, for garnish
• Instructions
• Make the strawberry puree: Add strawberries sugar and Grand Marnier to a food processor or blender. Process until smooth. You should have approximately 1 2/3 cups of strawberry puree.
• Begin assembling the jars: Divide the strawberry puree evenly among six 4- to 8-ounce jars. Divide half of the chopped ladyfingers among the jars gently pressing them into the strawberry puree with the back of a spoon.
• Make the mascarpone cream: In the bowl of an electric mixer fitted with the whisk attachment beat the heavy cream and sugar on high speed until soft peaks form.
• With the mixer on medium-high speed add the softened mascarpone a little at a time. Add the rum, if using. Increase the speed to high and beat for about 2 minutes, or until the mixture is thick, fluffy and holds its shape.
• Layer the tiramisu: Pipe or spoon the mascarpone cream over the ladyfingers and strawberry puree. Divide the remaining ladyfinger pieces among the jars adding them over the cream.
• Top each jar with fresh blueberries and garnish with mint leaves if desired.
• Cover and refrigerate for 1–2 hours before serving to allow the ladyfingers to absorb the strawberry puree and soften to a cake-like consistency. Serve chilled.
• Notes
• Make Ahead: Assemble the jars several hours before serving and keep refrigerated. For the prettiest presentation add the blueberries and mint shortly before serving.
• Alcohol-Free Option: Substitute orange juice for the Grand Marnier and omit the dark rum.
• Jar Size: Six 4-ounce jars will make petite dessert portions. For larger servings use 6- to 8-ounce jars and adjust the layers accordingly.
• Frozen Strawberries: Thaw completely and drain off excessive liquid before pureeing.
• Ladyfingers: Use crisp Italian-style ladyfingers savoiardi, which absorb the puree while maintaining enough structure for the layered dessert.
• WP Recipe Maker Details

Notes

• Ladyfingers: Use crisp Italian-style ladyfingers (savoiardi), which absorb the puree while maintaining enough structure for the layered dessert.
• Make the cream: In the bowl of an electric mixer fitted with the whip attachment, beat heavy cream and sugar together on high speed until soft peaks form. Add mascarpone cheese a little at a time while beatingon medium-high speed. Add the rum if using. Beat on high speed for 2 minutes longer or until the mixture is thick and fluffy. Pipe or spoon the cream on top of the biscuits and puree in the jars. Add the remaining biscuits on top of the cream in the jars. Top each jar with fresh blueberries and garnish with fresh mint.
• Refrigerate for 1-2 hours to allow the biscuits to soften to cake-like consistency. Serve chilled.

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