Name: Blueberry Tiramisu
Prep time: 30 min
Cook time: 10 min
Total time: 4 h 40 min
Cuisine: Italian-Inspired
Ingredients: 2 cups fresh or frozen blueberries; 1/2 cup granulated sugar; 2 tablespoons lemon juice; 1/4 cup water; 1 tablespoon cornstarch; 8 oz mascarpone cheese; 1 cup heavy whipping cream; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 24 ladyfinger cookies; Optional: fresh blueberries and mint leaves for garnish

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Blueberry Tiramisu is a delightful twist on the classic Italian dessert. It swaps traditional coffee and cocoa flavors for fresh, vibrant blueberries, resulting in a refreshing and fruity treat that’s perfect for summer. Layers of tender ladyfingers, creamy mascarpone filling, and blueberry compote create a show-stopping dessert that’s both elegant and easy to make.

Why You’ll Love This Recipe

I love how this Blueberry Tiramisu offers a fresh and light alternative to the traditional version. It still has the rich, creamy texture I expect from a tiramisu, but the addition of blueberries gives it a bright and fruity flavor that feels perfect for warmer weather. It’s a no-bake dessert, which makes it ideal for busy days or when I don’t want to heat up the kitchen. Plus, the beautiful purple hue of the blueberry compote makes every slice look like it came from a bakery.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh or frozen blueberries
Granulated sugar
Lemon juice
Water
Cornstarch
Mascarpone cheese
Heavy whipping cream
Powdered sugar
Vanilla extract
Ladyfinger cookies
Optional: fresh blueberries and mint leaves for garnish

Directions

I start by making the blueberry compote. I cook the blueberries with sugar, lemon juice, and water until they soften, then stir in cornstarch to thicken it. I let it cool completely before layering.
For the cream filling, I whip the mascarpone cheese, heavy cream, powdered sugar, and vanilla until smooth and fluffy.
I briefly dip ladyfingers in the blueberry compote (or brush them if I prefer less soggy layers) and line the bottom of a dish.
I spread half of the mascarpone mixture over the ladyfingers, then spoon some blueberry compote on top.
I repeat with another layer of dipped ladyfingers, the rest of the mascarpone mixture, and a final swirl of compote.
I refrigerate the tiramisu for at least 4 hours, or overnight, so the flavors can meld and the layers firm up.
Before serving, I garnish with fresh blueberries and mint for an extra pop of color.

Servings and timing

This recipe makes about 8 servings. It takes around 30 minutes to prepare, and I recommend chilling it for at least 4 hours, preferably overnight, for the best texture and flavor.

Variations

I sometimes add a splash of blueberry liqueur or limoncello to the compote or mascarpone mixture for a little grown-up flair. If I want a dairy-free version, I use coconut whipped cream and vegan cream cheese instead of mascarpone and cream. For an extra layer of flavor, I like to mix crushed graham crackers or almond flour into the bottom for a crumbly base.

Storage/Reheating

I store any leftovers covered in the refrigerator for up to 3 days. Since this is a no-bake, chilled dessert, there’s no need to reheat it. I don’t recommend freezing it, as the texture of the mascarpone and cream can change after thawing.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, I often use frozen blueberries when fresh aren’t in season. I just make sure to thaw and drain them a bit before cooking into a compote.

Do I have to use mascarpone cheese?

Mascarpone gives the dessert its classic tiramisu creaminess, but if I can’t find it, I’ve used cream cheese with a bit of sour cream or heavy cream mixed in as a substitute.

How long should I chill the tiramisu before serving?

I like to chill it for at least 4 hours so the layers can set, but overnight is even better for flavor and firmness.

Can I make this ahead of time?

Absolutely. I often make it a day in advance. It not only saves me time, but it also improves the texture and taste as it chills.

What can I use instead of ladyfingers?

If I don’t have ladyfingers, I’ve used sponge cake slices or pound cake cut into strips. They soak up the compote nicely and still give a lovely layered effect.

Conclusion

Blueberry Tiramisu is one of my favorite no-bake desserts to make when I want something elegant yet simple. The burst of blueberry flavor paired with creamy mascarpone layers is incredibly satisfying. It’s perfect for summer gatherings, dinner parties, or just when I’m craving a sweet, fruity indulgence.