Lemon Blueberry Tiramisu
shared by Nibblore Kitchen
This bright, chilled tiramisu layers lemon mascarpone cream, jammy blueberries and syrup-softened ladyfingers. Fresh lemon keeps the rich filling balanced, while briefly cooking some of the berries creates vivid purple ribbons without making the dessert watery. Assemble it ahead for an easy, photogenic finish to a summer meal. • Dip the ladyfingers very briefly; lingering in the syrup can make the base soggy rather than tender. • Cool the compote completely before layering so it does not loosen the mascarpone cream. • For defined slices, chill the assembled tiramisu overnight and wipe the serving knife between cuts. • Use frozen blueberries for the cooked compote without thawing, but keep fresh blueberries for the layers and garnish. • Replace mascarpone with full-fat block cream cheese softened until workable; beat it smooth before adding the cold cream. • Use a 23 cm round serving dish if a 20 cm square dish is unavailable; the layers will be slightly thinner. Cover and refrigerate for up to 3 days. The tiramisu is best after 6 to 24 hours and should be served cold; freezing is not recommended because the fresh berries and mascarpone cream may release liquid when thawed.
- Total time
- 40 min
- Servings
- 8
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 500 gblueberries, divided
- 150 ggranulated sugar, divided
- 3lemons
- 1 tspcornstarch
- 60 mlwater
- 250 gmascarpone, cold
- 300 mlheavy whipping cream, cold
- 1 tspvanilla extract
- 200 gcrisp ladyfingers
Instructions
- 1Finely grate 2 teaspoons zest from the lemons and set it aside. Juice enough lemons to obtain 90 ml juice; reserve 30 ml for the blueberry compote and 60 ml for the soaking syrup.
- 2Combine 300 g blueberries, 75 g sugar and the reserved 30 ml lemon juice in a medium saucepan. Cook over medium heat for 5 minutes, stirring frequently, until the berries release their juice and begin to burst.
- 3Stir the cornstarch with 1 tablespoon of the measured water until smooth. Add it to the berries and simmer for 1 to 2 minutes, stirring, until the juices lightly coat the spoon. Crush about half the berries, transfer the compote to a shallow bowl and refrigerate for 20 minutes, or until no longer warm.
- 4Combine the remaining water, the reserved 60 ml lemon juice and 25 g sugar in a small saucepan. Heat over medium heat for 2 minutes, stirring just until the sugar dissolves. Pour the lemon syrup into a wide, shallow bowl and let it cool for 10 minutes.
- 5Place the cold mascarpone, remaining 50 g sugar, reserved lemon zest and vanilla in a large bowl. Beat with an electric mixer on low speed for about 30 seconds, just until smooth. Pour in the cold cream and beat on medium speed for 2 to 3 minutes, stopping to scrape the bowl as needed, until the mixture forms firm peaks. Do not continue beating once it holds its shape.
- 6Working one at a time, dip half the ladyfingers in the cooled lemon syrup for about 1 second per side. Arrange them snugly in a single layer in a 20 cm square dish, breaking pieces as needed to fill gaps.
- 7Spread half the lemon mascarpone cream evenly over the ladyfingers. Spoon over half the cooled blueberry compote, leaving some visible white swirls, then scatter with half of the remaining fresh blueberries.
- 8Repeat with the remaining syrup-dipped ladyfingers and mascarpone cream. Spoon the remaining compote over the top in small pools and swirl it gently with the tip of a knife. Scatter over the remaining fresh blueberries.
- 9Cover and refrigerate for at least 6 hours, preferably overnight, until the ladyfingers are cake-soft and the layers are set. Serve cold, lifting portions with a broad spoon or small spatula.