Lemon-Blueberry Tiramisu

Lemon-Blueberry Tiramisu

from eatingwell.com
Dessert
495 min
12 servings
308 kcal / serving

This lemon-blueberry tiramisu is a bright and refreshing twist on the classic Italian dessert featuring lemon-soaked ladyfingers and blueberry compote.

Ingredients

  • 1 cupfresh blueberries
  • 2 tablespoonssugar
  • 2 tablespoonslemon juice
  • 1 teaspoonvanilla extract
  • ¼ teaspoonsalt
  • 2 teaspoonslemon zest, divided
  • ¼ cuplemon juice (from 3 medium lemons)
  • ¼ cupwater
  • 2 tablespoonssugar plus ½ cup, divided
  • 1container mascarpone cheese, at room temperature
  • 1 ⅓ cupsheavy cream
  • 1 teaspoonvanilla extract
  • ½ teaspoonsalt
  • 20ladyfingers, divided
  • 1 cupfresh blueberries

Directions

  1. 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.

  2. 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.

  3. 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. 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.

  5. 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.

  6. 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.

  7. 7

    Top with 1 cup blueberries and the remaining ½ teaspoon lemon zest. Recipe developed by Marianne Williams