Blueberry Tiramisu

Light and airy blueberry-soaked ladyfingers and luscious blueberry mascarpone cream filling are layered together in this blueberry-licious rendition of a classic Italian dessert!

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Prep Time 1

Chill time 6

Course Dessert

Cuisine American

Servings 9 Servings

Ingredients

Blueberry Syrup:

4 cups blueberries, 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
1 teaspoon vanilla
¼ teaspoon almond extract
¾ cup blueberry syrup (from recipe above)

For Assembly:

1 (7 oz) package Savoiardi ladyfingers (about 24)

Instructions

Make the Blueberry Syrup:

Place blueberries 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 solids.
Return blueberry juices to the pan, then add the sugar and lemon juice. Bring to a boil and simmer for about 2-3 minutes. 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, vanilla and almond extract. Beat on high until smooth and creamy. Gradually add the blueberry syrup, a 1/4 cup at a time, making sure to mix completely after each addition. 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 blueberry 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 blueberry 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 and refrigerate for at least 6 hours, preferably overnight.
To serve, cut a slice of Tiramisu and place it onto a plate. Drizzle with some of the remaining blueberry syrup.

Notes

*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.