This Blueberry Tiramisu is a contemporary, fruit-forward spin on the traditional Italian dessert, utilizing a home made blueberry syrup and a blueberry-mascarpone filling layered between syrup-soaked ladyfingers. No espresso or cocoa right here—simply contemporary summer season berries.
Blueberry Tiramisu: Why This Dessert Guidelines Summer time
- Contemporary Berry Syrup: I make a concentrated blueberry syrup from scratch, which supplies the tiramisu its shiny coloration and intense fruit taste—nothing synthetic right here.
- Mascarpone + Blueberry Cream: As an alternative of a fundamental mascarpone filling, I incorporate home made blueberry syrup into the cream for each coloration and taste.
- Child-Pleasant, No Espresso, No Alcohol Tiramisu: This recipe is designed with out the standard espresso or liqueur, making it approachable for youths, these avoiding caffeine, or anybody searching for a refreshing, non-traditional tiramisu.
- Make-Forward, Crowd-Pleasant Dessert: This serves 12 and should chill for a number of hours (or in a single day), so it’s superb for prepping forward of time for barbecues, potlucks, and informal gatherings. With peak blueberries in summer season (and because it’s a no-bake dessert like my ricotta cheesecake), that is undoubtedly my new go-to for decent climate entertaining and summer season picnics, however it additionally works with frozen berries year-round.
How one can Make Blueberry Tiramisu
- Word: It is a recipe overview with useful step-by-step photographs. The ingredient quantities and the whole directions are on the backside of the submit (scroll down).
- Collect your components. This photograph exhibits every little thing you want:
- For the blueberry syrup, simmer blueberries and water in a saucepan, mash to launch juices, then pressure.
- Thicken the sauce: Return juice to the pan, add sugar and lemon juice, and simmer till barely thickened. Chill and reserve 1 cup for the filling.
- To arrange the mascarpone cream, add chilled mascarpone, heavy cream, powdered sugar, 1 cup of blueberry syrup, and vanilla to a big bowl.
- Beat with a hand mixer on medium-high pace till the combination is thick and holds stiff peaks.
- For meeting, calmly dip every ladyfinger into the blueberry syrup and organize in a single layer in a 9×13 inch dish.
- Unfold half of the blueberry mascarpone cream over the ladyfingers, then repeat with one other layer of dipped ladyfingers and the remaining cream.
- For an ornamental end, switch the remaining cream to a piping bag and pipe dollops on high.
- Chill: Cowl and refrigerate for at the very least 6 hours, ideally in a single day.
- Earlier than serving, garnish with contemporary blueberries and a drizzle of syrup, then slice and serve.
Extra Blueberry Desserts
- Blueberry Cake (single layer, made in a 9-inch spherical pan)
- Blueberry Peach Crisp
- Blueberry Espresso Cake with Streusel and Lemon Cream Cheese Glaze
- Lemon Blueberry Bundt Cake
- Strawberry Blueberry Cake
- Blueberry Lemon Bread with Lemon Glaze
Blueberry Tiramisu
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 cease { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 cease { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 cease { stop-color: #343434; }
This Blueberry Tiramisu is a contemporary, fruit-forward spin on the traditional Italian dessert, utilizing a home made blueberry syrup and a blueberry-mascarpone filling layered between syrup-soaked ladyfingers. No espresso or cocoa right here—simply contemporary summer season berries.
Servings 12 slices
Energy 635kcal
Elements
Blueberry syrup
- 6 cups blueberries contemporary or frozen
- ¾ cup water
- 1 ¼ cup granulated sugar
- 2 tablespoons lemon juice
Mascarpone filling
- 2 ½ cups heavy whipping cream
- 16 ounces Mascarpone cheese
- 1 cup powdered sugar
- 1 cup blueberry syrup (from above)
- 1 teaspoon vanilla extract
Meeting
- 40 ladyfinger cookies about 2 packages
- blueberries for garnish
Directions
For the blueberry syrup
-
In a medium saucepan, mix the blueberries and water over medium-high warmth. Because the combination heats, gently mash the berries utilizing a potato masher to launch their juices. As soon as it begins to bubble, scale back the warmth to medium-low and simmer for about 2 minutes.
-
Take away from warmth and pressure the combination by means of a nice mesh sieve to discard the pulp, gathering the juice in a bowl.
-
Pour the strained blueberry juice again into the saucepan. Stir within the sugar and lemon juice, then deliver to a delicate boil. Simmer for 4–5 minutes, or till the syrup thickens barely. Switch to a container and chill fully within the fridge. Reserve 1 cup of the syrup for the cream filling.
For the mascarpone cream
-
In a big mixing bowl, add the chilled mascarpone, heavy cream, powdered sugar, 1 cup of blueberry syrup, and vanilla. Use a hand mixer to beat the combination on medium-high pace till it thickens and kinds stiff peaks. Put aside.
Assemble the tiramisu
-
Evenly dip every ladyfinger into the blueberry syrup and place them in a single layer on the backside of a 9×13 inch dish.
-
Unfold half of the blueberry mascarpone cream evenly over the soaked ladyfingers.
-
Repeat the method with one other layer of dipped ladyfingers and the remaining cream.
-
For an ornamental end, switch the final portion of mascarpone cream to a piping bag fitted with a big spherical tip and pipe dollops throughout the floor.
-
Cowl the dish and refrigerate for at the very least 6 hours, or ideally in a single day, till the tiramisu is absolutely set.
-
Earlier than serving, garnish with contemporary blueberries and a drizzle of the additional blueberry syrup. Slice and luxuriate in!
Notes
- Thick syrup is vital: I simmer the blueberry syrup lengthy sufficient to let it thicken—watery syrup will make the ladyfingers soggy.
- Stiff cream consistency: I all the time beat the mascarpone and cream combination till stiff peaks kind; this prevents runny layers.
- Dip ladyfingers briefly into blueberry sauce—no soaking—to maintain them from getting mushy.
- Chilly components solely: I exploit chilled cream and mascarpone straight from the fridge to assist the cream whip up agency.
- Chill in a single day: I like to recommend a full in a single day chill for finest taste fusion and sliceability.
- Frozen berries: If contemporary blueberries aren’t accessible, frozen work simply as nicely for the syrup. Reserve some cream for piping on high after chilling for adornment.
Storage, Reheating, Freezing, and Make-Forward Directions
- Storage: I preserve leftovers tightly coated within the fridge for as much as 3 days.
- Freezing: This tiramisu freezes nicely; I wrap the dish tightly and freeze for as much as 1 month. Thaw in a single day within the fridge earlier than serving.
- Make-Forward: I all the time put together the blueberry tiramisu at the very least 6 hours upfront (ideally the day earlier than) for finest texture and taste growth.
- Reheating: Not relevant; I serve tiramisu chilled straight from the fridge.
Diet
Energy: 635kcal | Carbohydrates: 66g | Protein: 8g | Fats: 39g | Saturated Fats: 23g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 6g | Ldl cholesterol: 175mg | Sodium: 90mg | Potassium: 149mg | Fiber: 2g | Sugar: 39g | Vitamin A: 1502IU | Vitamin C: 8mg | Calcium: 108mg | Iron: 2mg
