Koyo Berry Tiramisu with JSC Infused Koyo Berry Salt

It's salty and sweet! Possibly the best strawberry tiramisu you'll ever try, made with Jacobsen Salt Co.'s Infused Koyo Berry Salt.

This summertime twist on a classic favorite is the perfect way to use our Jacobsen Salt Co. Infused Koyo Berry Salt. Ladyfingers are soaked with honey and chamomile tea and layered with a salted whipped topping, Oishii Koyo Berries, and Infused Koyo Berry Salt. Easy to assemble and perfect for entertaining. 


-8 oz water

-2 TBS loose leaf chamomile tea

-½ cup honey 

-½ tsp lemon juice 

-1tsp vanilla extract

-½ cup heavy whipping cream 

-1 cup mascarpone cheese

-½ cup powdered sugar 

-½ tsp vanilla 

-2 tsp JSC x Oishii Infused Koyo Berry Salt

-24 ladyfingers 

-2 trays Oishii Koyo Berries 

-1 TBS sugar 


  1. Steep chamomile tea with 8 oz water and mix with honey, lemon juice, and vanilla extract. Set aside to let cool. 
  2. Slice 1 tray of Koyo Berries and add to a saucepan with 1 TBS sugar. Stir over medium heat until thickened, about 10 minutes. Set aside to cool. 
  3. Slice the other tray of Koyo Berries and set aside.
  4. In a medium mixing bowl, whip together heavy whipping cream, mascarpone cheese, powdered sugar, Infused Koyo Berry Salt, and vanilla extract. Using a hand mixer or stand mixer, whip on medium to high speed until combined and thickened. 
  5. Dip each lady finger into the tea mixture and repeat.
  6. Line the bottom of an 8 x 8 dish with half of the ladyfingers.
  7. Spread half of the cooled Koyo Berry sauce over the ladyfingers and layer with half of the salted whipped cream mixture and half of the reserved sliced berries. 
  8. Repeat with the remaining ladyfingers, Koyo Berry sauce, salted whipped cream, and sliced Oishii Koyo Berries. 
  9. Cover with cling wrap and chill overnight. Sprinkle with more Infused Koyo Berry Salt before serving and enjoy!