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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Add Cream Layer: Spread half of the blueberry mascarpone cream evenly over the ladyfinger layer.
- Repeat Layers: Dip remaining ladyfingers and place as a second layer over the cream. Spread the remaining mascarpone cream on top.
- 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.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, allowing the tiramisu to set fully.
- 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
