Description
Blueberry Tiramisu is a fruity, no-bake twist on the classic Italian dessert, featuring layers of mascarpone cream, blueberry compote, and ladyfinger cookies. It’s light, refreshing, and perfect for summer gatherings.
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
Instructions
- In a saucepan, combine blueberries, granulated sugar, lemon juice, and water. Cook over medium heat until blueberries soften.
- Stir in cornstarch and cook until the mixture thickens into a compote. Let it cool completely.
- In a bowl, whip mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy.
- Dip ladyfingers briefly into the blueberry compote or brush them lightly.
- Arrange a layer of dipped ladyfingers in the bottom of a dish.
- Spread half of the mascarpone mixture over the ladyfingers.
- Spoon a layer of blueberry compote over the mascarpone.
- Repeat with another layer of ladyfingers, remaining mascarpone, and a final swirl of compote.
- Refrigerate for at least 4 hours or overnight to set.
- Garnish with fresh blueberries and mint before serving.
Notes
- Use frozen blueberries if fresh are unavailable—just thaw and drain first.
- Chilling overnight improves texture and flavor.
- Substitute mascarpone with cream cheese and a bit of sour cream if needed.
- Layering options can include sponge or pound cake if ladyfingers aren’t available.
- Optional liqueurs like limoncello or blueberry liqueur can enhance flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
