Blackberry Tiramisu
Indulge in this luxurious Blackberry Tiramisu! It is made with luscious layers of blackberry-infused mascarpone and blackberry-soaked ladyfingers. It is finished with a silky blackberry sauce and topped with blackberries and mint leaves.
Berries are in bloom, so it's the perfect time to bring them onto your dessert menu. Today's berry of choice is blackberries, one of the most requested flavors from my tiramisu series, which has now reached over 51 million views across social media. This Blackberry Tiramisu, lovingly nicknamed the Blackberrimisu, is a luxurious twist on the classic. By turning the blackberries into both a juice and a sauce, you can easily infuse their flavor throughout the entire dessert.
You may also enjoy my Raspberry Tiramisu, Strawberry Tiramisu and Cherry Tiramisu.
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Why This Recipe Works
- It's completely egg‑free and a brilliant way to use up a big batch of blackberries.
- The design of this blackberry tiramisu makes it a striking, show‑stopping dessert centerpiece, perfect for gatherings or special occasions.
- The luscious layers come together beautifully. Creamy mascarpone, soft spongy ladyfingers, and bold blackberry flavor in every bite.
- You can easily double or triple the recipe to feed a larger crowd, making it ideal for parties, events, or family celebrations.
Blackberry Tiramisu Ingredients
See the recipe card for full information on ingredients and quantities.
- Blackberries: Use fresh or frozen blackberries for this recipe. I used frozen blackberries and topped the tiramisu with fresh blackberries. Frozen blackberries release more water than fresh blackberries, so if you're using fresh blackberries instead, I've included notes in the recipe to help adjust the water measurements.
- Heavy/double cream: Make sure the double cream is full-fat and cold before whipping, as this helps create a stable, airy texture.
- Mascarpone: The mascarpone should be cold before mixing to ensure the blackberry tiramisu filling stays smooth and thick.
- Ladyfingers: Avoid soaking the ladyfingers for too long, as they can quickly become overly soft and mushy. You can also use these homemade ladyfingers for tiramisu.
What I Use
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Tips and Substitutions
- Mascarpone: My first choice for the filling is always mascarpone, but if you can't find any, you can use cream cheese instead. Simply swap it 1:1.
- Blackberry juice: Once the blackberry juice has cooked, let it cool completely before mixing it into the mascarpone. If the sauce is even slightly warm, the filling can split, which will affect the blackberry tiramisu's texture and make it grainy.
- Swap: Feel free to dip the ladyfingers in brewed coffee instead of blackberry juice. Use 1.5 cups of espresso and make sure it's completely cool before dipping, as warm espresso will soften the ladyfingers too quickly. As an alternative, you can add 1-2 shots of espresso to 1 cup of blackberry juice to achieve a flavor profile similar to the one I use in my blueberry tiramisu. Another option is to add a shot of amaretto or brandy to the blackberry juice for extra depth.
- Filling: When you overmix the blackberry juice with the mascarpone and cream, the mixture becomes runny and grainy because the extra liquid breaks down the smooth, whipped texture. To avoid this, gently fold the blackberry juice into the mascarpone and cream instead of whisking it in. Adding it slowly helps keep the mixture smooth and fluffy.
- Topping: The blackberry topping should be fully cooled before pouring it over the tiramisu. If it's even slightly warm, it won't set properly and you'll lose that smooth, glossy finish.
- Classic Filling Option: If you prefer the traditional tiramisu flavor, you can use the original mascarpone filling made with egg yolks. I've linked the recipe above. To keep the blackberry element, simply layer a thin spread of blackberry jam on top of each mascarpone layer instead of mixing the blackberry juice into the cream.
How to make Blackberry Tiramisu
Step 1: First, select fresh or frozen blackberries. Add them to a pot along with water.
Step 2: Mash the blackberries with a fork to help them soften faster. Next, bring the blackberries to a boil and simmer for 5-7 minutes. Remove from the heat.
Step 3: Pour the blackberries into a strainer set over a bowl, then gently press them through to extract as much juice as possible. Discard the remaining pulp.
Step 4: Next, add lemon juice to the blackberry juice. Then, add sugar and stir. Reheat the blackberry juice, bring it to a boil, then simmer for 2-3 minutes until the sugar has completely dissolved. Set aside and allow it to cool completely before folding it into the mascarpone mixture to prevent it from splitting.
Step 5: Pour heavy cream into a bowl.
Step 6: Whisk for 3-5 minutes or until stiff peaks form. Set aside.
Step 7: Add mascarpone, sugar and vanilla or almond extract to a bowl. Whisk all of the ingredients together for one minute.
Step 8: Add one-third of the whipped cream and fold gently. Repeat this step with the remaining whipped cream until combined.
Step 9: Pour in one-third of the blackberry juice.
Step 10: Fold gently.
Step 11: Continue adding the remaining blackberry juice in batches until fully combined.
Step 12: Mix just until incorporated, as overmixing may cause the mascarpone filling to split and become grainy.
Assemble
Step 13: Pour the cooled blackberry juice into a shallow bowl and stir. If using, add a shot of coffee, limoncello or Amaretto and mix until combined. Dip each ladyfinger into the blackberry mixture for 2-3 seconds per side. For a softer texture, soak for 3-5 seconds per side.
Step 14: Place the blackberry-soaked ladyfinger in a dish. Repeat this step until the ladyfingers cover the bottom layer of the dish.
Step 15: Add half of the blackberry-flavored mascarpone filling.
Step 16: Smooth the filling evenly.
Step 17: Then add another layer of blueberry-soaked ladyfingers.
Step 18: Add the remaining blackberry mascarpone filling on top.
Step 19: Smooth evenly. Cover with plastic wrap and refrigerate for at least 6 hours or overnight. For the best flavor and texture, chill overnight.
Step 20: Add blackberries and water to a pot.
Step 21: Bring to a boil, then cook on low heat for 5-7 minutes or until the blackberries soften. Let it cool completely.
Step 22: Once cooled, blend the blackberries until smooth.
Step 23: Add the sugar and lemon juice.
Step 24: Stir the cornstarch slurry into the blackberry mixture.
Step 25: To thicken, bring to a boil and simmer for 2-3 minutes, stirring continuously until smooth.
Step 26: For an extra smooth, glossy finish, strain the topping through a fine-mesh sieve into a bowl.
Step 27: Add the butter and stir until completely melted and fully incorporated. Allow the topping to cool completely before spreading over the tiramisu to prevent the mascarpone filling from splitting.
Step 28: Once the blackberry tiramisu has set, pour the cooled blackberry sauce on top. Gently spread the blackberry topping into an even layer, ensuring it completely covers the surface. Avoid adding too much, as excess topping may spill over the sides when sliced. Top the tiramisu with fresh blackberries and mint leaves.
Step 29: Serve and enjoy this luxurious blackberry tiramisu during summer and other special occasions. You may also enjoy this Mixed Berry Tiramisu, Passionfruit and Coconut Tiramisu and Lime Mojito Tiramisu.
Recipe FAQs
Cover the blackberry tiramisu tightly with plastic wrap, or transfer the leftovers to an airtight container and refrigerate for up to 4 days.
More Delicious Tiramisu Recipes
Blackberry Tiramisu
Equipment
- Hand-held electric whisk
- 9" oval dish
Ingredients
Blackberry Syrup
- 3 cups 450 g blackberries, see notes for frozen blackberries
- ½ cup 100 ml water
- ⅔ cup 133 g granulated sugar (or ½ cup (100 g) for a more tart, less sweet flavor)
- 3 tablespoons lemon juice
Filling
- 1 ½ cups heavy cream or double cream, cold
- 16 oz 450 g mascarpone cheese, cold
- ⅔ cup 133 g granulated sugar
- 2 teaspoons almond extract
- 1 -2 shots of amaretto optional (see notes for more substitution options)
- 260 g ladyfingers or enough to fill the dish
Topping
- 2 ½ cups 300 g frozen blackberries
- 2 tablespoons water
- 1 tablespoon + 2 teaspoons cornstarch mixed with 1 tablespoon water
- 1 teaspoon lemon juice
- 1 teaspoon sugar adjust to taste
- 2 teaspoons unsalted butter
- Fresh blackberries for garnish
- Fresh mint leaves for garnish
Instructions
Prepare the Blackberry Filling
- First, add the blackberries and water to a saucepan.
- Mash the blackberries with a fork to help them soften more quickly.
- Bring to a boil, then reduce to a simmer for 5-7 minutes. Remove from the heat.
- Pour the mixture through a fine-mesh sieve set over a bowl, pressing gently to extract as much juice as possible. Discard the remaining pulp.
- Stir the lemon juice and sugar into the blackberry juice.
- Return the blackberry juice to the saucepan, bring to a boil, then simmer for 2-3 minutes until the sugar has dissolved. Allow it to cool completely before adding it to the mascarpone mixture to prevent splitting.
- Pour the heavy cream into a large bowl and whisk until stiff peaks form, about 3-5 minutes. Set aside.
- In a separate bowl, whisk together the mascarpone, sugar, and vanilla or almond extract until smooth, about 1 minute.
- Fold one-third of the whipped cream into the mascarpone mixture. Repeat with the remaining whipped cream until fully incorporated.
- Fold one-third of the cooled blackberry juice into the mascarpone mixture. Continue adding the remaining juice in two additions, folding gently after each addition until combined. Do not overmix, as this may cause the filling to split and become grainy.
Assemble the Blackberry Tiramisu
- The blackberry mascarpone filling should now be smooth and evenly coloured.
- Pour the cooled blackberry juice into a shallow bowl. If using, stir in the coffee, limoncello or Amaretto.
- Dip each ladyfinger into the blackberry mixture for 2-3 seconds per side. For a softer texture, soak for 3-5 seconds per side.
- Arrange the soaked ladyfingers in an even layer across the base of your serving dish.
- Spread half of the blackberry mascarpone filling evenly over the ladyfingers.
- Repeat with another layer of soaked ladyfingers.
- Spread the remaining blackberry mascarpone filling over the top, smoothing it into an even layer. Cover and refrigerate for at least 6 hours, preferably overnight, for the best flavour and texture.
Prepare the Blackberry Topping
- Add the blackberries and water to a saucepan.
- Bring to a boil, then simmer for 5-7 minutes until the blackberries have softened. Allow to cool completely.
- Blend until smooth.
- Stir in the cornstarch slurry, sugar, and lemon juice. Bring to a boil and simmer for 2-3 minutes, stirring continuously until smooth and thickened.
- For an extra smooth, glossy finish, strain the topping through a fine-mesh sieve into a bowl. Stir in the butter until completely melted and fully incorporated.
- Allow the topping to cool completely before spreading it over the tiramisu to prevent the mascarpone filling from splitting.
- Once the tiramisu has chilled and set, pour the cooled blackberry topping over the surface.
- Spread into a smooth, even layer, using just enough to cover the surface. Avoid adding too much, as excess topping may spill over the sides when serving.
- Finish with fresh blackberries and mint leaves.
- Serve chilled and enjoy.
Video
Notes
- Blackberries: If you are using frozen blackberries for the juice, cook 450g of frozen blackberries with 3-4 tablespoons of water instead of 100ml. Frozen blackberries have a higher water content, so less water is required to make the juice.
- Blackberry juice: Once the blackberry juice has finished cooking, allow it to cool completely before adding it to the mascarpone mixture. Even slightly warm juice can cause the filling to split, affecting the texture and making the blackberry tiramisu grainy.
- Swap: Alternatively, add 1-2 shots of espresso to 1 cup of blackberry juice to achieve a more classic flavor profile. Another option is to add a shot of amaretto, limoncello, or brandy to the blackberry juice for extra depth.
