Blueberry Tiramisu Recipe

Introduction

Blueberry Tiramisu is a refreshing twist on the classic Italian dessert, combining the sweetness of blueberries with creamy mascarpone. This no-bake treat layers luscious blueberry syrup-soaked ladyfingers with a rich, fluffy blueberry mascarpone cream for a delightful summer dessert.

Ingredients

• 6 cups blueberries (fresh or frozen)
• ¾ cup water
• 1 ¼ cup granulated sugar
• 2 tablespoons lemon juice
• 2 ½ cups heavy whipping cream
• 16 ounces Mascarpone cheese
• 1 cup powdered sugar
• 1 cup blueberry syrup (from above)
• 1 teaspoon vanilla extract
• 40 ladyfinger cookies (about 2 packages)
• Blueberries for garnish

Instructions

1. Step 1: For the blueberry syrup, combine the blueberries and water in a medium saucepan over medium-high heat. Gently mash the berries with a potato masher to release their juices. When the mixture starts to bubble, reduce the heat to medium-low and simmer for about 2 minutes.
2. Step 2: Remove from heat and strain the mixture through a fine mesh sieve to discard the pulp, collecting the juice in a bowl.
3. Step 3: Pour the strained blueberry juice back into the saucepan. Stir in the sugar and lemon juice, then bring to a gentle boil. Simmer for 4–5 minutes until the syrup thickens slightly. Transfer to a container and chill completely in the fridge. Reserve 1 cup of the syrup for the cream filling.
4. Step 4: For the mascarpone cream, in a large mixing bowl, combine the chilled mascarpone, heavy cream, powdered sugar, 1 cup of blueberry syrup, and vanilla extract. Beat with a hand mixer on medium-high speed until thickened and stiff peaks form. Set aside.
5. Step 5: To assemble, lightly dip each ladyfinger into the blueberry syrup and arrange them in a single layer in a 9×13 inch dish.
6. Step 6: Spread half of the blueberry mascarpone cream evenly over the soaked ladyfingers.
7. Step 7: Repeat with another layer of dipped ladyfingers and the remaining cream.
8. Step 8: For a decorative finish, transfer the last portion of mascarpone cream to a piping bag fitted with a large round tip and pipe dollops across the surface.
9. Step 9: Cover the dish and refrigerate for at least 6 hours, preferably overnight, until fully set.
10. Step 10: Before serving, garnish with fresh blueberries and a drizzle of extra blueberry syrup. Slice and enjoy!

Tips & Variations

• Use fresh blueberries when in season for the best flavor, or thaw frozen blueberries fully before cooking.
• For a boozy twist, add a tablespoon of blueberry liqueur or limoncello to the syrup before soaking the ladyfingers.
• If you prefer, substitute vanilla extract with almond extract for a nutty aroma.
• To make the dessert ahead, prepare it up to two days in advance and keep it refrigerated, adding fresh blueberries just before serving.

Storage

Store the blueberry tiramisu covered in the refrigerator for up to 2 days. For best texture, consume within this time as ladyfingers can become very soft. Reheat is not recommended; serve chilled for optimal flavor and consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for this recipe?

Yes, frozen blueberries work well. Just be sure to thaw them completely before making the syrup to avoid excess water in the final dessert.

How do I know when the mascarpone cream has the right consistency?

The cream is ready when it thickens and forms stiff peaks when you lift the beaters. It should hold its shape well but still be smooth and creamy.

Blueberry Tiramisu Recipe

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★★★★★

5 from 150 reviews

• Author: Simon
• Total Time: 6 hours 45 minutes (including chilling)
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A luscious and fruity twist on the classic Italian dessert, Blueberry Tiramisu layers tender ladyfinger cookies soaked in homemade blueberry syrup with a rich mascarpone cream infused with fresh blueberry flavor. This no-bake dessert is chilled until perfectly set and garnished with fresh blueberries for a stunning and refreshing treat.

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Ingredients

Scale 1x2x3x

Blueberry Syrup

• 6 cups blueberries (fresh or frozen)
• ¾ cup water
• 1 ¼ cup granulated sugar
• 2 tablespoons lemon juice

Mascarpone Cream

• 2 ½ cups heavy whipping cream
• 16 ounces Mascarpone cheese
• 1 cup powdered sugar
• 1 cup blueberry syrup (from above)
• 1 teaspoon vanilla extract

Assembly

• 40 ladyfinger cookies (about 2 packages)
• Blueberries for garnish

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Instructions

1. Make Blueberry Syrup: In a medium saucepan over medium-high heat, combine 6 cups of blueberries and ¾ cup water. Use a potato masher to gently crush the berries as the mixture heats. Once bubbling, reduce heat to medium-low and simmer for about 2 minutes. Remove from heat and strain through a fine mesh sieve to remove pulp, collecting the juice.
2. Thicken Syrup: Return the strained blueberry juice to the saucepan. Stir in 1 ¼ cup granulated sugar and 2 tablespoons lemon juice. Bring the mixture to a gentle boil, then lower the heat and simmer for 4–5 minutes until it thickens slightly. Transfer to a container and chill completely in the refrigerator, reserving 1 cup of syrup for the filling.
3. Prepare Mascarpone Cream: In a large mixing bowl, combine chilled mascarpone cheese, heavy whipping cream, powdered sugar, 1 cup blueberry syrup, and vanilla extract. Using a hand mixer on medium-high speed, beat until the mixture thickens and stiff peaks form. Set aside.
4. Assemble Layers: Lightly dip each ladyfinger cookie into the blueberry syrup, being careful not to soak too long to avoid sogginess. Arrange a single layer of soaked ladyfingers in the bottom of a 9×13 inch dish.
5. Add Cream Layer: Spread half of the blueberry mascarpone cream evenly over the ladyfinger layer.
6. Repeat Layers: Dip remaining ladyfingers and place as a second layer over the cream. Spread the remaining mascarpone cream on top.
7. Decorate: Transfer the remaining mascarpone cream to a piping bag fitted with a large round tip and pipe dollops evenly over the tiramisu surface for decoration.
8. Chill: Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, allowing the tiramisu to set fully.
9. Garnish and Serve: Before serving, garnish with fresh blueberries and drizzle with extra blueberry syrup. Slice into portions and enjoy this refreshing blueberry twist on a classic dessert.

Notes

• Use fresh or frozen blueberries based on availability; frozen works well and should be thawed if preferred.
• Briefly dip ladyfingers in syrup to avoid soggy layers.
• For best flavor, chill the tiramisu overnight.
• If mascarpone is unavailable, cream cheese can be used as a substitute with slightly different texture.
• Leftover blueberry syrup can be stored in the refrigerator and used in cocktails or over pancakes.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian

Keywords: blueberry tiramisu, blueberry dessert, no-bake tiramisu, mascarpone cream, Italian dessert, berry dessert, summer dessert