Blueberry Tiramisu

Indulgent Blueberry Tiramisu layered with mascarpone cream, espresso-soaked ladyfingers, and fresh blueberries for a fruity twist on the classic Italian dessert.

Course Dessert

Cuisine Italian

Keyword blueberry, tiramisu

Prep Time 30

Chill 4

Total Time 4 30

Servings servings

Calories 419kcal

Ingredients

1 ½ cups heavy cream
8 oz mascarpone cheese softened - or cream cheese
½ cup confectioner’s sugar
1 tsp vanilla extract
1 ½ cups blueberries - fresh
1 tbsp granulated sugar for blueberries
1 cup strong brewed coffee cooled
¼ cup blueberry preserves
32 ladyfinger cookies approximately 1 whole 7-ounce package + ½ of a second package

Additional whipped cream, for garnish

US Customary - Metric

Instructions

Whip the heavy cream in a large chilled bowl until stiff peaks form.
Beat the mascarpone cheese, confectioner’s sugar, and vanilla extract in a separate bowl until smooth.
Gently fold the whipped cream into the mascarpone mixture until fully combined.
Mash half of the blueberries with the granulated sugar in a small bowl. Reserve the rest of the blueberries aside for garnish.
Whisk the coffee and blueberry preserves in a small, shallow bowl.
Quickly dip the ladyfingers into the coffee mixture, making sure not to soak them.
Arrange a layer of dipped ladyfingers on the bottom of a 9x9-inch dish.
Spread half of the mascarpone mixture over the ladyfingers.
Add half of the sweetened blueberry mixture over the mascarpone layer, then add another layer of dipped ladyfingers.
Spread the remaining mascarpone mixture on top in a smooth, even layer.
Top with a light dusting of cocoa powder and the remaining fresh blueberries for garnish.
Refrigerate for at least 4 hours, or overnight, to allow the flavors to come together.
Serve chilled.

Notes

Tip: 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.

Nutrition