Koyo Berry Tiramisu

Koyo Berry Tiramisu

Posted by:

Jacobsen Salt Co.

Posted on:

Jun 25, 2024

  • 8 oz water
  • 2 Tbsp loose-leaf chamomile tea
  • ½ cup honey 
  • ½ tsp lemon juice 
  • 1½ tsp vanilla extract
  • ½ cup heavy whipping cream 
  • 1 cup mascarpone cheese
  • ½ cup powdered sugar 
  • 2 tsp Infused Koyo Berry Salt, plus more for finishing (or sub with Lemon Zest Salt)
  • 24 ladyfingers 
  • 2 trays Oishii Koyo Berries (or 16 of your favorite larger strawberries)
  • 1 Tbsp sugar

Shop The Recipe

JSC x Oishii Infused Koyo Berry Salt-image

JSC x Oishii Infused Koyo Berry Salt



Infused Lemon Zest Salt-image

Infused Lemon Zest Salt


Raw Blackberry Honey-image

Raw Blackberry Honey


This summertime twist on a classic favorite is the perfect way to use our new JSC x Oishii Infused Koyo Berry Salt. Featuring chamomile tea, honey, salted whip, and even more of Oishii's Koyo Berries, of course

Recipe and photos by: Oishii

Makes 1 8"x8" pan


Steep chamomile tea with 8 ounces water and mix with honey, 
lemon juice, and 1 teaspoon vanilla extract. Let cool.

Slice one tray of Koyo Berries and add to a saucepan with sugar. Stir over medium heat until thickened, about 10 minutes. Let cool.

Slice the second tray of Koyo Berries and set aside.

Using a hand or stand mixer, whip together heavy whipping cream, mascarpone cheese, powdered sugar, Infused Koyo Berry Salt, and ½ teaspoon vanilla extract on medium to high speed until combined and thickened.

Dip each ladyfinger into the tea mixture, lining the bottom of an 8” x 8” dish with half of the pack. Spread half of the Koyo Berry sauce over the ladyfingers, followed by half of the salted whipped cream mixture and half of the sliced Koyo Berries. Repeat the four layers (ladyfingers, sauce, cream, and berries).

Cover and chill overnight. Sprinkle with more Infused Koyo Berry Salt before serving and enjoy!