Easy Blueberry Tiramisu with a Hint Of Lemon
This easy blueberry tiramisu looks and tastes amazing. It has layers of ladyfingers dipped in blueberry syrup, zesty lemon cream and blueberry jam. Every bite is so creamy, light and fruity. I think this is the perfect dessert for spring and summer, because it is seasonal and it doesn’t require any baking.
Why should you make this blueberry tiramisu?
Like I already mentioned, this is an easy and quick dessert. It takes only thirty minutes of work. The hardest part of this recipe is waiting because the tiramisu needs to be refrigerated for at least four hours before serving. It is best if you prepare it before you go to bed and refrigerate it overnight.
I love that this recipe doesn’t require baking. It is excellent for those warmer days that are coming. No need to heat up the house and put the air-conditioner into overload.
Also, unlike my other tiramisu recipe, this one doesn’t use raw eegs. This makes it safer for consumption from people of all ages. There are no restrictions for pregnant women, toddlers or elderly.
You can prepare this dessert for any special occasion or celebration. The truth is, you don’t need a reason to make this tiramisu. In my opinion life is too short and we should enjoy sweet treats occasionally to make our days a bit more fun.
Ingredients for the blueberry tiramisu
You can’t make Tiramisu without ladyfingers. Ladyfingers or Savoiardi are cookies that have a texture of a sponge cake. They are hard but will get soft when are dipped in any liquid. I buy them at an international food store. You can also buy them online.
The cream consists of mascarpone and heavy cream. I usually buy the mascarpone cheese from Trader Joe’s. I’ve also seen it at Whole Foods.
For this recipe you are going to need the juice and the zest of two lemons. I recommend buying organic lemons when you are going to use the zest is recipes. Make sure to wash them very well before zesting.
You can use fresh or frozen blueberries to prepare the syrup. In this recipe I used frozen, because I didn’t have enough fresh and I wanted to safe them for decoration.
For this recipe I used blueberry jam from Crofters. I like their fruit spreads because they contain less sugar.
I used a rectangular dish (9 x 13 inches) to prepare my blueberry tiramisu.
Use a small pot or a sauce pan to prepare the blueberry sauce.
You need an immersion blender for this recipe. If you don’t have one try mashing the blueberries with a potato masher.
Then you need a strainer to prepare a smooth blueberry syrup. I use a fine mesh strainer and I discard all solids and seeds.
To prepare the cream you are also going to need a hand or stand mixer.
Easy Blueberry Tiramisu with a Hint Of Lemon
- Hand or stand mixer, immersion blender
For the blueberry syrup
- 1 cup blueberries fresh or frozen
- ½ cup water
- ½ cup granulated sugar
- ¼ cup freshly squeezed lemon juice
For the cream
- 1 pint heavy whipping cream 473 ml
- ¾ cup powdered sugar
- 16 oz Mascarpone cheese
- ¼ cup lemon juice
- ½ cup whole milk if needed
- the zest of one lemon
- 24 ladyfingers
- 1 cup blueberry jam
- the zest from one lemon for topping
- fresh blueberries for topping
To prepare the blueberry syrup
- In a small sauce pan add the blueberries, water, sugar and lemon juice. Bring to boil. Stir until the sugar is dissolved. Remove from the heat and blend the blueberries with an immersion blender.
- Pour the sirup through a fine mesh strainer in a bowl. Put the bowl with the syrup in the refrigerator and prepare the cream.
To prepare the cream
- Add the heavy cream and the powdered sugar in a bowl. Use a mixer to beat the cream until you have soft peaks. Then add the mascarpone cheese to the same bowl and continue beating until smooth. If the mixture is too thick add the milk. Then the lemon juice and the lemon zest. Mix one more time until you have a smooth cream.
To assemble the tiramisu
- Take the blueberry syrup out of the refrigerator. Add a thin layer of the cream at the bottom of a rectangular dish (Mine was 9 x 13''). Quickly dip half of all ladyfingers in the blueberry syrup and arrange them on top of the cream. I like to place them in parallel with the long side of the casserole. Then cover them with a thick layer of cream. Ot top of the cream spread the blueberry jam. Then one by one dip the rest of the ladyfingers in the blueberry syrup and arrange them on top of the jam. Finish by covering the ladyfingers with the rest of the cream. Then refrigerate for at least 4 hours. Best overnight.
- Before serving top the tiramisu with fresh blueberries and the zest of one lemon. Refrigerate any leftovers for 3-4 days.