Description
Blueberry Tiramisu is a delightful and refreshing twist on the traditional Italian dessert, featuring ladyfingers soaked in a sweet-tart homemade blueberry syrup layered with a luscious mascarpone cream infused with blueberry flavor. This no-bake, make-ahead dessert harmoniously blends the bright, fruity notes of blueberries with the creamy richness of mascarpone and whipped cream, making it perfect for spring and summer entertaining.
Ingredients
Scale
For the Blueberry Syrup:
- 4 cups blueberries (fresh or frozen)
- ½ cup water
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
For the Mascarpone Filling:
- 1½ cups heavy cream
- 16 oz mascarpone cheese (cold or room temperature)
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- ¾ cup blueberry syrup (from the recipe above)
For Assembly:
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
Instructions
- Make the Blueberry Syrup: In a saucepan, combine blueberries and water over medium heat. Mash the berries gently to release juices, then bring to a simmer for 2 minutes. Strain the mixture through a fine-mesh sieve to extract the juice. Return the juice to the pan, add sugar and lemon juice, and simmer for 2–3 minutes until the sugar fully dissolves. Remove from heat and chill completely before use.
- Make the Filling: Whip the heavy cream in a chilled bowl until stiff peaks form to ensure a light texture. In a separate bowl, beat the mascarpone cheese with sugar, vanilla extract, and optional almond extract until smooth and creamy. Gradually add the chilled blueberry syrup in increments of ¼ cup, mixing well after each addition. Carefully fold the whipped cream into the mascarpone mixture to maintain the airy consistency.
- Assemble the Tiramisu: Briefly dip each ladyfinger into the blueberry syrup, taking care not to oversoak, and lay them in a single layer in an 8-inch square baking dish. Drizzle a little extra syrup over the ladyfingers. Spread half of the mascarpone filling evenly over the soaked ladyfingers. Repeat the dipping and layering with the remaining ladyfingers and mascarpone filling. For the final top layer, pipe the remaining filling in decorative rows or swirls using a pastry bag or a ziplock bag with the corner cut off.
- Chill and Serve: Cover the assembled tiramisu and refrigerate for at least 6 hours or preferably overnight to allow flavors to meld and layers to set. Before serving, slice into portions and optionally drizzle with additional blueberry syrup for extra flavor and presentation.
Notes
- Use either fresh or frozen blueberries; frozen will work well if fresh are out of season.
- Almond extract is optional but adds a nice depth to the mascarpone filling.
- Do not oversoak the ladyfingers in syrup to prevent a soggy dessert; a quick dip is sufficient.
- For vegan or lactose-intolerant variations, substitute dairy ingredients with plant-based alternatives.
- Leftovers can be stored in the refrigerator for up to three days but are not suitable for freezing.
- Extra blueberry syrup can be saved as a topping for pancakes, yogurt, or ice cream.
- The dessert improves in flavor with longer refrigeration, making it ideal for make-ahead preparation.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Keywords: Blueberry Tiramisu, Summer Dessert, No-Bake Tiramisu, Fruit Tiramisu, Mascarpone Dessert, Berry Syrup, Italian Dessert Twist
