Blueberry Tiramisu

This Blueberry Tiramisu combines the creamy mascarpone filling, delicate ladyfingers soaked in coffee, and sweet and tart blueberries in one perfect summer dessert. Ready in 30 minutes, this no-bake dessert is certain to wow your guests!

A berry version of the traditional tiramisu is a perfect harmony of seasonal flavors and wonderful layers of classic Italian cookies soaked in coffee and blueberry syrup, topped with fluffy whipped cream and decorated with cocoa and fresh blueberries. It is pretty like a dessert from a restaurant!

My best tip to make this blueberry tiramisu is to add blueberry preserves to the coffee to soak the lady fingers. It adds more berry flavors to all the layers and just makes this delicious recipe stand out.

Expand your tiramisu repertoire with my simple recipes like Limoncello tiramisu, Raspberry tiramisu, Pistachio tiramisu, Biscoff tiramisu, and so many more variations you can find in the dessert section.

Why You’ll Love This Recipe

• Egg-free recipe. No egg yolks or egg whites involved at all. So perfect for people with allergies.
• A delicious twist on a classic Italian dessert perfect for summer cookouts, Mother’s Day, and birthday celebrations.
• Kid-friendly, healthy recipe as I don’t use alcohol to soak lady fingers.
• Lighter version, perfect for hot days, and also takes advantage of the berry season.
• Easy and quick to make ahead, and it actually tastes even better the next day!

Ingredients Notes

This is an overview; skip to the recipe card for exact quantities and printable instructions.

• Heavy cream for a rich, smooth cream layer.
• Mascarpone cheese or cream cheese, softened at room temperature to make it easier to beat.
• Confectioner’s sugar
• Vanilla extract for light flavoring. It is not mandatory, and you can easily swap it with lemon or almond extract.
• Fresh blueberries. I prefer using fresh blueberries, however, you can use frozen berries to cook the compote and then skip fresh blueberries for decorations.
• Granulated sugar to macerate the blueberries
• Strong brewed coffee, cooled. The original tiramisu recipe always uses coffee to dip ladyfingers, but you can you black tea in a pinch.
• Blueberry preserves
• Ladyfinger cookies (Savoiardi) from the store or homemade ladyfingers. If you’re out of luck and there are no ladyfingers to be found, you can replace them with sponge cake, although it will have a different texture and flavor from the Italian classic.
• Additional whipped cream, for garnish. You can spread it or use a piping bag to make pretty decorations.

Kitchen Equipment

• Electric mixer (or stand mixer fitted with whisk attachment for making whipped cream and paddle attachment to beat mascarpone)
• Small mixing bowl
• 9×9-inch serving dish

How To Make Blueberry Tiramisu

Prepare The Mascarpone Mixture

1. Beat cream in a large chilled bowl until stiff peaks form in a bowl of a stand mixer or whip manually in a small bowl.
2. Beat the mascarpone cheese, confectioner’s sugar, and vanilla extract in a separate bowl at medium speed until smooth.
3. Gently fold the whipped cream into the mascarpone mixture until fully combined.

Blueberries

Mash half of the blueberries with the granulated sugar in a small bowl. Reserve the rest of the blueberries aside for garnish.

Prepare The Lady Fingers

1. Whisk the coffee and blueberry preserves in a small, shallow bowl.
2. Quickly dip the ladyfingers into the coffee mixture, making sure not to soak them. 

Assemble Blueberry Tiramisu

1. Arrange a single layer of dipped ladyfingers on the bottom of a 9×9-inch dish.
2. Spread half of the mascarpone mixture over the ladyfingers. 
3. Add half of the sweetened blueberry mixture over the mascarpone layer, then add another layer of the remaining ladyfingers.
4. Spread the remaining mascarpone mixture on top in a smooth, even layer.
5. Top with a light dusting of cocoa powder and the remaining fresh blueberries for garnish. Fresh mint leaves look nice as decoration, too.
6. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to come together. 
7. Serve chilled.

Storage

Store blueberry tiramisu leftovers in an airtight container in the fridge for 2-3 days.

Freezing tiramisu is never a good idea; the lady fingers will become soggy and mushy, and the filling will simply get separated.

Substitutions & Variations

• Lemon blueberry tiramisu. Citrus and berries are my favorite summertime duo, and they work so well in a tiramisu! Lemon juice, frozen limeade concentrate, and lemon zest brighten up the flavors even in rich desserts. You can either simply use some lemon juice in the filling or add a smooth layer of lemon curd on top. Lemon zest makes an amazing decoration. If using limeade concentrate, simply brush ladyfingers with it.
• Boozy tiramisu. Soak lady fingers in coffee mixed with Grand Marnier or similar fruity liquor. Not to worry, though, you won’t taste the alcohol in the blueberry dessert.
• Use blueberry compote, jelly, or blueberry pie filling if you can’t find fresh blueberries at your local grocery store.
• Make homemade blueberry syrup for the filling. In a medium saucepan, add fresh or frozen blueberries, sugar, lemon juice, and a pinch of salt. You can add vanilla extract, if you want. Stirring occasionally, cook over medium-high heat until a gentle boil. The blueberries begin to fall apart and break down, and the sugar will be completely dissolved. The mixture will be something in between syrup and blueberry compote. Cool completely before assembling. If you want, you can run it through a fine mesh sieve to remove skin bits or even break it down further using a potato masher.
• Homemade ladyfingers can be made with flour, cornstarch, eggs, granulated sugar, confectioner’s sugar, and vanilla extract. However, for the best results, especially if it is your first time making tiramisu, I highly recommend using store-bought ladyfingers.
• Blueberry whipped cream. You can add a bit of blueberry syrup to the whipping cream and continue beating until it’s evenly colored. Makes beautiful cream for decorating the dessert.

Expert Tips To Make The Best Blueberry Tiramisu

• Cover with plastic wrap while chilling to keep the blueberries from discoloring. 
• To prepare in advance, substitute the fresh blueberries and sugar mixture with about ½ cup blueberry jam mixed with 1 tablespoon of water.
• I used a square baking dish, but you can use a rectangular dish as well. You may have to adjust the quantities.
• You can place parchment paper at the bottom of the dish to make it easy to lift the whole cake and transfer it to a container to store or to simply slice it.

FAQ’s

Can I use frozen blueberries?

Absolutely. Frozen blueberries work well, especially for making a blueberry compote. Thaw and drain them if using as a topping.

How should I serve Blueberry Tiramisu?

Serve it chilled and garnish with fresh blueberries, lemon zest, mint leaves, or a dusting of powdered sugar for a beautiful presentation.

If you love this tiramisu recipe, you’re going to love these other tiramisu-inspired recipes, too. Please click each link below to find the easy, printable recipe!

More Great Tiramisu Recipes

Raspberry Tiramisu

Limoncello Tiramisu

Easy Tiramisu Recipe

Pistachio Tiramisu

Biscoff Tiramisu

Strawberry Tiramisu

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