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Lemon-Blueberry Tiramisu
Ingredients
- 1 cfresh blueberries
- 2 tbspsugar
- 2 tbsplemon juice
- 1 tspvanilla extract
- ¼ tspsalt
- 2 tsplemon zest
divided
- ¼ clemon juice
from 3 medium lemons
- ¼ cwater
- 2 tbspsugar plus ½ cup
divided
- 1container mascarpone cheese
at room temperature
- 1 ⅓ cheavy cream
- 1 tspvanilla extract
- ½ tspsalt
- 20ladyfingers
divided
- 1 cfresh blueberries
Directions
- 1
Prepare Blueberry Compote: Stir 1 cup blueberries, 2 tablespoons sugar, 2 tablespoons lemon juice, 1 teaspoon vanilla and ¼ teaspoon salt together in a small saucepan. Bring to a lively simmer over medium-high heat. Reduce heat to maintain a gentle simmer; cook, stirring occasionally, until the blueberries have broken down and the mixture has reduced slightly, about 10 minutes. Pour the compote into a small heatproof bowl or glass jar. Let cool to room temperature, about 45 minutes. Cover and refrigerate until chilled, about 45 minutes.
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- 2
Prepare Lemon-Blueberry Tiramisu: Combine ¼ cup lemon juice and ¼ cup water in a small microwave-safe bowl; microwave on High until starting to bubble, about 1 minute. Add 2 tablespoons sugar; whisk vigorously until dissolved. Cover and refrigerate until ready to use.
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- 3
Stir the blueberry compote vigorously to loosen it. Place room-temperature mascarpone in a large bowl. In a separate large bowl, combine 1⅓ cups cream, 1 teaspoon vanilla, ½ teaspoon salt and the remaining ½ cup sugar; beat with an electric mixer on medium-low speed until starting to thicken, about 30 seconds. Increase speed to medium; beat until soft peaks form, 2 to 3 minutes.
- 4
Gently whisk ⅓ cup of the cream mixture into the mascarpone just until combined and slightly loosened; fold in the remaining cream mixture until just combined. Fold in 1½ teaspoons lemon zest.
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- 5
Quickly dip and roll 10 ladyfingers in the lemon juice mixture, one by one, just until coated, about 1 second on each side. Arrange the coated ladyfingers in a single layer on the bottom of an 8-inch square baking dish; trim or break the ladyfingers to fit as needed. Crumble and arrange any leftover ladyfinger pieces into gaps and over the top.
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- 6
Spread 1½ cups of the mascarpone mixture evenly over the ladyfingers. Dollop blueberry compote over the mascarpone mixture; swirl with a knife. Dip the remaining 10 ladyfingers in the lemon juice mixture; arrange on top of the blueberry-swirled mascarpone layer. Top with the remaining 1½ cups mascarpone mixture. Cover and refrigerate until set and cold, at least 6 hours or up to overnight.
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- 7
Top with 1 cup blueberries and the remaining ½ teaspoon lemon zest. Recipe developed by Marianne Williams
Lemon-Blueberry Tiramisu
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Ratings & Reviews
Based on 7 ratings
Rating Breakdown
About this Recipe
Craving a dessert that's both elegant and bursting with fresh flavor? This Lemon-Blueberry Tiramisu offers a delightful, bright twist on the beloved classic, perfect for any special occasion.It elevates the traditional tiramisu by infusing it with vibrant lemon and sweet blueberries, transforming the familiar into something truly unique. Instead of coffee, ladyfingers are soaked in a bright lemon mixture, creating a refreshing base that beautifully complements the creamy mascarpone layers and a homemade blueberry compote.Prepare your palate for a symphony of textures and tastes. Each spoonful delivers layers of delicate, lemon-kissed ladyfingers, velvety smooth mascarpone cream, and bursts of sweet-tart blueberry compote. It's a dessert that feels both light and indulgent, perfect for concluding a meal without being overly heavy. With a total time of 8 hours and 15 minutes, much of which is chilling, you'll find the process rewarding for the twelve servings of pure joy, each at approximately 308 calories, that await. The refreshing lemon and sweet blueberries create a truly memorable experience.While the lemon-blueberry pairing is a star, you can easily adapt this tiramisu to your liking. For an extra citrus punch, consider increasing the lemon zest in the mascarpone cream. If fresh blueberries are not in season, high-quality frozen blueberries can be used for the compote. You could also experiment with other berry compotes, though the lemon-blueberry combination is a standout.This elegant Lemon-Blueberry Tiramisu is an ideal dessert for dinner parties, brunches, or any gathering where you want to impress with a light yet decadent treat. Serve it chilled, perhaps with an extra sprinkle of lemon zest or a few fresh blueberries on top for a beautiful presentation.