Blackberry Tiramisu
Blackberry-infused ladyfingers and sweet blackberry mascarpone cream filling are layered together in this summery rendition of a classic Italian dessert!
Ingredients
Blackberry Syrup:
- 4 cups blackberries, fresh or frozen
- ½ cup water
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
Mascarpone Filling:
- 1 ½ cup heavy cream
- 16 ounces mascarpone cheese (cold or room temp.)
- ¾ cup granulated sugar
- ¾ cup blackberry syrup (from recipe above)
- 1 teaspoon vanilla
For Assembly:
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
Instructions
Make the Blackberry Syrup:
- Place blackberries and water in a medium saucepan over medium-high heat. Using a potato masher or a fork, crush the berries. Bring the berries to a simmer, then lower temperature to medium-low and simmer for about 2 minutes.
- Remove pan from heat and pour berries into a fine-mesh strainer set over a glass measuring cup. Using the back of a ladle or spoon, press on the berries to squeeze out as much juice as possible. Discard seeds.
- Return blackberry juices to the pan, then add the sugar and lemon juice. Bring to a boil and simmer for about 4-5 minutes until mixture reduces slightly. Remove from heat and chill in refrigerator to cool completely.*
Make the Filling:
- In a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl, return bowl to the mixer, and replace whisk attachment with paddle attachment.
- To the mixer, add the mascarpone cheese, sugar, 3/4 cup of the blackberry syrup, and vanilla. Beat on high until combined. Add about a cup of the whipped cream and continue beating until incorporated. Gently fold in the rest of the whipped cream.
Assemble Tiramisu:
- One at a time, dip the ladyfingers in the blackberry syrup until soaked but not soggy; arrange in an even layer along the bottom of an 8-inch square dish.** (Line the ladyfingers up in two straight rows of six.***) Spread half of the the mascarpone filling on top of the ladyfingers. Place another layer of blackberry syrup-soaked ladyfingers on top of the filling.
- Spread half of the remaining filling on top of the ladyfingers. Transfer remaining filling to a pastry bag fitted with a large round tip (or a gallon ziplock bag with the corner cut off), and pipe the filling evenly over the tiramisu.
- Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
Notes
*You should end up with about 2 cups blackberry syrup.
**Since there will be a little leftover syrup, you can sprinkle 1-2 Tablespoons extra syrup on top of the already-soaked ladyfingers to infuse them with more of that wonderful blackberry syrup.
***Depending on the size of your ladyfingers, you might have to cut them. I suggest cutting them AFTER they’ve been dipped in the syrup since they soften and become easier to cut without breaking.