Blueberry Tiramisu
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.
Servings: 8 people
Calories: 635kcal
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.
Nutrition
Serving: 325g | Calories: 635kcal | Carbohydrates: 89.67g | Protein: 15.29g | Fat: 24.99g | Saturated Fat: 14.085g | Polyunsaturated Fat: 1.42g | Monounsaturated Fat: 7.788g | Cholesterol: 211mg | Sodium: 1003mg | Potassium: 293mg | Fiber: 2.7g | Sugar: 60.75g | Vitamin A: 987IU | Vitamin C: 8.3mg | Calcium: 368mg | Iron: 2.26mg