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Blueberry Tiramisu Recipe

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★★★★★

4.8 from 457 reviews

A delightful twist on classic tiramisu featuring a luscious blueberry syrup and creamy mascarpone filling layered with soaked ladyfingers. This refreshing dessert blends fruity sweetness with rich, velvety textures, perfect for berry lovers and special occasions.

Ingredients

Scale

Blueberry Syrup

  • 4 cups blueberries, fresh or frozen
  • ½ cup water
  • ¾ cup granulated sugar
  • 1 tablespoon lemon juice

Filling

  • 1 ½ cups heavy cream
  • 16 ounces mascarpone cheese, cold or room temperature
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ¾ cup blueberry syrup (from recipe above)

Assembly

  • 1 (7 oz) package Savoiardi ladyfingers (about 24)

Instructions

  1. Make the Blueberry Syrup: Place blueberries and water in a medium saucepan over medium-high heat. Use a potato masher or fork to crush the berries. Bring to a simmer, then reduce to medium-low and simmer for about 2 minutes.
  2. Strain the Berries: Remove from heat and pour into a fine-mesh strainer over a glass measuring cup. Press the berries with the back of a ladle or spoon to extract as much juice as possible. Discard solids.
  3. Boil the Syrup: Return the blueberry juice to the pan, add sugar and lemon juice. Bring to a boil and simmer for 2-3 minutes, then remove from heat and chill completely in the refrigerator.
  4. Prepare the Filling: In a stand mixer with a whisk attachment, whip the heavy cream until stiff peaks form. Transfer to a separate bowl. Replace whisk with paddle attachment on the mixer, add mascarpone, sugar, vanilla, and almond extract. Beat until smooth and creamy.
  5. Incorporate Blueberry Syrup: Gradually add blueberry syrup in ¼ cup increments, mixing fully after each addition. Add about 1 cup of whipped cream and beat to incorporate, then gently fold in the remaining whipped cream.
  6. Assemble the Tiramisu: Dip each ladyfinger briefly in the blueberry syrup until soaked but not soggy. Arrange in two neat rows of six (12 total) at the bottom of an 8-inch square dish.
  7. Layer Filling and Ladyfingers: Spread half of the mascarpone filling over the soaked ladyfingers. Add another layer of syrup-soaked ladyfingers on top.
  8. Add Remaining Filling: Spread half of the remaining filling over the second ladyfinger layer. Transfer remaining filling to a pastry bag fitted with a large round tip and pipe evenly on top.
  9. Chill: Cover the tiramisu and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld.
  10. Serve: Cut into slices and plate. Drizzle with remaining blueberry syrup before serving for added flavor and presentation.

Notes

  • Use fresh or frozen blueberries; frozen will work just as well and can be used directly in the syrup.
  • Do not oversoak ladyfingers to prevent sogginess—dip briefly until just moistened.
  • Preferably chill overnight for best texture and flavor development.
  • Blueberry syrup can be made ahead and stored in the refrigerator for up to a week.
  • For a more intense almond flavor, increase almond extract slightly but be cautious as it is potent.

Keywords: Blueberry Tiramisu, Blueberry Dessert, No-Bake Tiramisu, Berry Tiramisu, Mascarpone Dessert, Summer Dessert

Find it online: https://nayabaker.com/blueberry-tiramisu-recipe/