Indulge in this heavenly Blueberry Tiramisu! It’s made with layers of juicy fresh blueberries, zesty lemon juice, blueberry coffee-soaked ladyfingers, whipped cream, and rich mascarpone. Serve as a dessert during summer and special occasions.
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Whip up this stunning blueberry tiramisu, a sweet and refreshing twist on the beloved classic tiramisu. It is made with a luscious homemade blueberry syrup folded into whipped cream and mascarpone, creating a gorgeous, vibrant purple hue. A splash of lemon adds a citrusy lift, while coffee-soaked ladyfingers infused with blueberry syrup add a unique flavor combination. For the final touch, this blueberry tiramisu is topped with a rich blueberry curd, layered with fresh blueberries, and a sprinkle of mint leaves for added elegance. It's truly the perfect balance of light and luscious; this blueberry tiramisu is ideal for berry lovers.
If you enjoy blueberry recipes, you'll also enjoy this Blueberry Lemon Loaf and Easy Blueberry Pancakes.
Why This Recipe Works
- This blueberry tiramisu is an elegant centerpiece perfect for special occasions.
- If you have lots of blueberries in the summer and are stuck on what to do with them, this blueberry tiramisu recipe is excellent.
- The creamy mascarpone filling is egg-free, making it an excellent option for those who prefer not to consume raw eggs.
- It's a fun, no-bake dessert that's cooling and perfect for summer.
- You can make it ahead of time.
- The blueberry tiramisu recipe can be halved, doubled, or tripled to feed as many people as you like.
Blueberry Tiramisu Ingredients
See the recipe card for full information on ingredients and quantities.
- Blueberries: Select fresh, ripe blueberries for the best flavor. You can also use frozen blueberries as an alternative for the blueberry tiramisu filling.
- Sugar: Use granulated sugar for this blueberry tiramisu recipe.
- Lemon: Use fresh lemon juice for the best flavor however, you can also use shop-bought lemon juice.
- Whipping cream: Use full-fat whipping cream or heavy cream for the filling. Ensure that it is cold so that stiff peaks form when mixing.
- Ladyfingers: Select good-quality ladyfingers for the best flavor.
Topping
- Blueberry Jam or Syrup: Use blueberry jam or the homemade syrup as the base for the blueberry tiramisu topping.
- Lemon: Opt for fresh lemon juice to add zest.
Tips and Substitutions
- Whipped cream: When mixing the cream, whisk until stiff peaks form to ensure you achieve the desired texture for the blueberry tiramisu filling.
- Toppings: I topped the blueberry tiramisu with blueberry curd however, you can decorate it however you like. For example, top it with fresh blueberries.
- Dish: The great thing about this blueberry tiramisu is that it can be prepared and served in various ways. For example, use a square, rectangle, or circular dish. You can also opt for mini glass single-serving dishes or dessert cups.
- Curd: If you want a smooth pulp-free curd, then heat the jam for a few minutes in the pot and strain it into a bowl. Then, pour the mixture back into the pot and follow the remaining instructions.
How to Make Blueberry Tiramisu
Step 1: Start by adding the blueberries to a pot. Then, pour in the water.
Step 2: Place the pot on medium heat on the stove, and mash them with a fork or masher.
Step 3: Then, let the mixture simmer for 2 minutes.
Step 4: Next, pour the mixture into a strainer over a bowl and use a spoon to press out as much juice as possible.
Step 5: Discard the bits.
Step 6: Pour the juice back into the pot, add sugar, and stir in lemon juice.
Step 7: Bring to a boil, then simmer for 3 minutes, stirring occasionally.
Step 8: Set aside and leave to cool.
Step 9: Next, pour heavy cream into a medium-sized bowl and add sugar.
Step 10: Then, whisk on medium speed for 3-5 minutes or until stiff peaks form and set aside.
Step 11: In a separate bowl, add mascarpone cheese and vanilla extract.
Step 12: Whisk for 2 minutes, or until smooth, as shown in Image 12.
Step 13: Then, add ⅓ of the whipped cream and gently fold it into the mascarpone. Repeat this step with the remaining whipped cream.
Step 14: Next, pour ¾ cup of the cooled blueberry syrup into the mascarpone mixture.
Step 15: Gently fold using a spatula or wooden spoon.
Step 16: Fold until the mixture is fully combined and one colour.
Step 17: Then, pour one shot of espresso into the remaining syrup and stir.
Step 18: Dip one ladyfinger into the blueberry coffee syrup for ten seconds, then place it in a dish.
Step 19: Repeat this step until the bottom of the dish is fully covered with ladyfingers.
Step 20: Next, scoop half of the creamy blueberry filling onto the ladyfingers and spread it out until it is flat.
Jam Curd
Step 21: Then, add a second layer of blueberry coffee-dipped ladyfingers on top and spread the remaining blueberry cream smoothly. Wrap the tiramisu tightly with plastic wrap. Chill the tiramisu in the fridge for at least 6 hours or overnight. I prefer overnight as it allows the ladyfingers to absorb all the flavor.
Step 22: As the tiramisu chills, mix the water, cornstarch, and egg in a bowl. Then, add blueberry jam to a pot.
Step 23: Pour the cornstarch mixture into a strainer over the pot.
Step 24: Stir the mixture.
Step 25: Heat on medium heat and cook for 5 minutes, stirring occasionally. Then, remove from the heat.
Step 26: Add the lemon juice to the curd.
Step 27: Then, add butter and stir until well combined. Let the curd cool completely.
Step 28: Once the tiramisu has set, pour the jam curd on top.
Step 29: Spread it evenly.
Step 30: Then, top with blueberries and mint leaves for a decorative touch.
Finally, serve this show-stopping blueberry tiramisu at birthdays and other special celebrations! You may also enjoy this delicious Tiramisu Cake.
Recipe FAQs
Yes. It is common to add fruit to tiramisu. Some standard fruit-flavored tiramisu options include lemon, blueberry, raspberry, mango, and strawberry.
Place leftover blueberry tiramisu in an airtight container or cover the dish with plastic wrap and refrigerate for up to 4 days.
More Delicious Tiramisu Recipes
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Blueberry Tiramisu
Equipment
- 9" oval dish ro rectangular
- Mixing bowls
- Small pot
- Hand-held electric whisk
Ingredients
- 4 cups of blueberries
- ½ cup water
- ¾ cup sugar
- 4 tablespoon of lemon juice
- 1 ½ cups of heavy cream
- 16 oz or 450g of mascarpone cheese
- ¾ cup sugar
- 2 teaspoon of vanilla extract
- 260 g Ladyfingers or enough to fill the dish
Blueberry Curd
- 180 g Blueberry Jam see notes
- 50 ml of water
- 10 g cornstarch
- 1 egg
- 2-3 tablespoon lemon juice
Instructions
- Add the blueberries to a pot, then pour in the water.
- Place the pot on medium heat. Mash the blueberries with a fork or masher, and simmer for 2 minutes.
- Strain the mixture into a bowl using a fine mesh sieve, pressing out as much juice as possible with a spoon. Discard the pulp.
- Pour the juice back into the pot, add the sugar and lemon juice, and stir. Bring it to a boil, then lower the heat and simmer for 3 minutes, stirring occasionally. Set aside to cool.
- In a medium bowl, add the heavy cream and sugar. Whisk on medium speed for 3–5 minutes until stiff peaks form. Set aside.
- In a separate bowl, whisk the mascarpone and vanilla extract for 2 minutes. Gently fold in one-third of the whipped cream. Repeat with the remaining whipped cream, folding until just combined.
- Add ¾ cup of the cooled blueberry syrup to the mascarpone mixture and fold gently until smooth.
Assemble
- Stir a shot of espresso into the remaining syrup. Dip each ladyfinger into the blueberry-coffee syrup for about 10 seconds and arrange them in a single layer at the bottom of your dish.
- Spread half of the blueberry cream mixture over the ladyfingers and smooth the surface.
- Add a second layer of dipped ladyfingers, followed by the remaining blueberry cream. Smooth again.
- Wrap the tiramisu tightly using plastic wrap. Then, chill the tiramisu in the refrigerator for at least 6 hours or overnight for optimal flavor and texture.
- While the tiramisu chills, mix water, cornstarch, and an egg in a bowl.
Blueberry Curd
- Add blueberry jam to a pot, then pour the cornstarch mixture through a strainer into the pot. Stir to combine.
- Heat the mixture over medium heat and cook for 5 minutes, stirring occasionally, until thickened. Remove from heat.
- Stir in the lemon juice and butter until fully melted and smooth. Let the curd cool completely.
- Once the tiramisu has set, pour the blueberry curd over the top and spread evenly. Garnish with fresh blueberries and mint leaves.
- Serve this delicious blueberry tiramisu as dessert or a sweet treat.
Video
Notes
- Whipped Cream: Whisk the cream until stiff peaks form. It’s crucial to get a light, fluffy filling just right for the blueberry tiramisu.
- Toppings: I went with blueberry curd on top, but feel free to get creative! Fresh blueberries, mint sprigs, or even a dusting of cocoa all work beautifully on top of blueberry tiramisu.
- Serving Dish: You can build and serve this blueberry tiramisu in almost anything. Opt for a square, rectangle, or round dish, or try layering it in mini glass cups for single servings.
- Smooth Curd: For a velvety, pulp-free finish, warm the jam in a pot for a few minutes, then strain it into a bowl. Return the strained jam to the pot and follow the curd steps as usual.
Jen
This blueberry tiramisu is a show-stopping dessert great for summer!