Description
Blueberry Tiramisu Recipe
Enjoy a delightful twist on the classic Italian tiramisu with this blueberry version. Featuring blueberry-soaked ladyfingers and a creamy blueberry mascarpone filling, this dessert is perfect for any occasion!
Ingredients:
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:
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 the recipe above)
For 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. Crush the berries using a potato masher or fork.
Bring to a simmer, then reduce heat to medium-low and simmer for about 2 minutes.
Remove from heat and strain the berries through a fine-mesh strainer set over a glass measuring cup. Press on the berries to extract as much juice as possible, then discard the solids.
Return the juice to the pan, add sugar and lemon juice, and bring to a boil. Simmer for 2-3 minutes.
Remove from heat and chill in the refrigerator to cool completely.
2. Make the Mascarpone Filling:
In a stand mixer fitted with the whisk attachment, whip heavy cream until stiff peaks form. Transfer to a separate bowl.
In the stand mixer, switch to the paddle attachment and beat mascarpone cheese, sugar, vanilla extract, and almond extract on high until smooth and creamy.
Gradually add the blueberry syrup, ¼ cup at a time, mixing thoroughly after each addition.
Fold in about a cup of the whipped cream into the mascarpone mixture, then gently fold in the remaining whipped cream until fully incorporated.
3. Assemble the Tiramisu:
Dip each ladyfinger one at a time into the blueberry syrup until soaked but not soggy. Arrange them in an even layer along the bottom of an 8-inch square dish (line the ladyfingers up in two straight rows of six).
Spread half of the mascarpone filling over the ladyfingers.
Place another layer of blueberry syrup-soaked ladyfingers on top of the filling.
Spread the remaining mascarpone filling over the second layer of ladyfingers.
Transfer the remaining filling to a pastry bag fitted with a large round tip (or a gallon ziplock bag with the corner cut off), and pipe the filling evenly over the tiramisu.
4. Chill and Serve:
Cover and refrigerate for at least 6 hours, preferably overnight.
To serve, cut a slice of tiramisu and place it onto a plate. Drizzle with some of the remaining blueberry syrup.
Enjoy your light and luscious Blueberry Tiramisu!
Tips:
For an extra burst of blueberry flavor, top with fresh blueberries before serving.
Adjust the amount of blueberry syrup to taste if you prefer a more or less intense blueberry flavor.
