This Blueberry Tiramisu is such a fun version of the classic dessert that's perfect for summer. Fresh or frozen blueberries are made into a fresh blueberry syrup that's added to the mascarpone cream, used with the ladyfinger layers, and drizzled on top. Each slice is delicious and beautiful!
This tiramisu chills for at least 6 hours, if not overnight, once made and the wait is well worth it! It's rich and creamy with blueberry flavor in every bite.
A FEW NOTES BEFORE WE GET STARTED
- Room Temperature Ingredients:
- Eggs: You'll want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your pudding. If you forget to leave them out before you start, place them in a bowl of warm water for about 15 minutes until they become room temperature.
- Measuring Your Ingredients:
- I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Combine the blueberries, water, and brown sugar in a medium saucepan and bring to a boil. Reduce to a simmer, smash the berries down with a potato masher or the back of your spoon and cook for another 5 minutes.
Strain through a chinois or sieve, transfer to a heat safe jar or bowl, and let cool completely. If making this in advance, store it covered in the fridge.
Cream together the pasteurized eggs and sugar until thickened and slightly lightened in color. Add in mascarpone and salt and continue to mix until thickened and well combined.
In a separate bowl whip the cream to somewhat stiff peaks. Gently fold the cream into the mascarpone mixture, mixing just until combined and being careful not to deflate.
Add in 2-3 tablespoon blueberry syrup and mix just until combined. Transfer to a pastry bag. Quickly dip each lady finger in the cooled blueberry syrup one at a time, briefly letting any excess drip off before lining the bottom of an 8 x 8 pan.
Pipe a layer of mascarpone in a flat, level layer onto the ladyfingers. Level with an offset spatula
Repeat with another layer of dipped lady fingers followed by another leveled layer of mascarpone. Gently cover the pan with plastic wrap and chill overnight or at least 6 hours.
Once you're ready to serve, top with blueberries in a slightly staggered formation. Serve immediately. Enjoy!
Blueberry Tiramisu
This Blueberry Tiramisu is such a fun version of the classic dessert that's perfect for summer. Fresh or frozen blueberries are made into a fresh blueberry syrup that's added to the mascarpone cream, used with the ladyfinger layers, and drizzled on top. Each slice is delicious and beautiful!
- Prep Time: 30 minutes
- Chill Time: 6 hours
- Total Time: 6 hours and 30 minutes
- Yield: 6-10
- Category: Dessert
Ingredients
Blueberry Syrup
- 3 cups blueberries, fresh or frozen
- 170 grams (¾ cup) water
- 159 grams (¾ cup) light brown sugar
Mascarpone Cream
- 6 pasteurized egg yolks*
- 111 grams (½ cup, 1 tbsp) granulated sugar
- 18 oz mascarpone cheese, cold
- ¼ tsp salt
- 339 grams (1 ½ cups) heavy whipping cream, cold
Assembly
- 7 oz package of ladyfingers
- blueberries
Instructions
Blueberry Syrup
- Combine the blueberries, water, and brown sugar in a medium saucepan and bring to a boil.
- Reduce to a simmer, smash the berries down with a potato masher or the back of your spoon and cook for another 5 minutes.
- Strain through a chinois or sieve, transfer to a heat safe jar or bowl, and let cool completely. If making this in advance, store it covered in the fridge.
Mascarpone Cream
- Cream together the pasteurized eggs and sugar until thickened and slightly lightened in color.
- Add in mascarpone and salt and continue to mix until thickened and well combined.
- In a separate bowl whip the cream to somewhat stiff peaks.
- Gently fold the cream into the mascarpone mixture, mixing just until combined and being careful not to deflate.
- Add in 2-3 tablespoon blueberry syrup and mix just until combined.
- Transfer to a pastry bag.
Assembly
- Quickly dip each lady finger in the cooled blueberry syrup one at a time, briefly letting any excess drip off before lining the bottom of an 8 x 8 pan.
- Pipe a layer of mascarpone in a flat, level layer onto the ladyfingers. Level with an offset spatula
- Repeat with another layer of dipped lady fingers followed by another leveled layer of mascarpone.
- Gently cover the pan with plastic wrap and chill overnight or at least 6 hours.
- Once you're ready to serve, top with blueberries in a slightly staggered formation. Serve immediately. Enjoy!
Notes
- *If you don't have pasteurized eggs, you can pasteurize them pretty quickly. Use the eggs immediately once you do this.
- Leftover tiramisu can be wrapped in plastic wrap and kept up to four days in the fridge.
- You might have a little bit of mascarpone mixture left over.
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