Blueberry Tiramisu Mascarpone Layers

This blueberry tiramisu is the perfect way to enjoy a fresh twist on a beloved dessert layering pillowy ladyfingers soaked in homemade blueberry syrup with creamy mascarpone filling This version feels lighter than the classic and bursts with fruit flavor every bite is absolutely decadent and tastes of summertime

I came up with this when craving something bright and cool for a summer BBQ It has become my go to when friends ask for a showstopper that is still easy to assemble You will never look at tiramisu the same way once you try it

Ingredients

• Blueberries: Fresh or frozen blueberries bring natural sweetness and beautiful color look for plump berries with a deep blue shade for the best flavor
• Water: Needed to make the blueberry syrup make sure it is cold and fresh
• Granulated sugar: Sweetens both syrup and filling use a fine variety for easier dissolving
• Lemon juice: Adds brightness and balances the sweetness choose fresh squeezed for the best taste
• Heavy cream: Whips up into a fluffy layer select cream with high fat content for richness
• Mascarpone cheese: The heart of the filling opt for a quality brand that tastes smooth and creamy
• Vanilla: A little vanilla boosts flavor use real extract if you can
• Almond extract: Subtle and fragrant makes the flavor pop just a dash does the trick
• Savoiardi Ladyfingers: Light and crisp they soak up fruit syrup perfectly look for Italian brands at many grocery stores

Step-by-Step Instructions

Make the Blueberry Syrup:

Combine blueberries and water in a saucepan over medium high heat Gently mash berries with a potato masher or fork to release juices Bring to a gentle simmer then reduce heat and cook about two minutes until the berries are soft and vibrant in color

Strain Out the Solids:

Remove the pan from the heat and pour the berries into a fine mesh strainer set over a glass cup With the back of a large spoon press firmly to extract every bit of juice The result should be a vibrant purple syrup Discard the solids

Finish the Syrup:

Pour the strained juices back into the pan add sugar and lemon juice Stir and bring to a light boil simmer for another two to three minutes The syrup will thicken slightly Let it cool completely in the refrigerator

Prepare the Mascarpone Filling:

Whip heavy cream in a stand mixer until stiff peaks form spoon into a separate bowl In the mixer now add mascarpone cheese sugar vanilla and almond extract Beat on high until smooth and creamy Slowly add blueberry syrup about one quarter cup at a time mixing after each addition Add half of the whipped cream back in and beat until well combined Gently fold in the rest of the cream by hand

Dip and Layer the Ladyfingers:

Quickly dip each ladyfinger in blueberry syrup so they are moist but not falling apart Arrange them snugly in two neat rows along the bottom of an eight inch square dish Cut to fit if needed after dipping for cleaner edges

Spread the Filling:

Top the first layer of ladyfingers with half the mascarpone filling smoothing it evenly Add another layer of syrup soaked ladyfingers followed by the remaining filling Use a pastry bag or a zip top bag to pipe the finishing layer if you want that bakery look

Chill and Serve:

Cover with plastic wrap and refrigerate at least six hours overnight is best to let everything set and the flavors soak in To serve cut into slices and drizzle with extra blueberry syrup

Save

My favorite part of this recipe is the blueberry syrup it reminds me of picking berries with my sister every July and sneaking handfuls while we baked together That bright purple color just makes any day feel sunny

Storage Tips

This tiramisu keeps well covered in the fridge for up to three days The texture will get even creamier over time but for the best layers serve within forty eight hours If you want to freeze it assemble fully cover well and freeze for up to one month Thaw overnight in the fridge and serve chilled

Ingredient Substitutions

If you cannot find mascarpone cheese a whipped cream cheese blend works in a pinch Just be sure to let it warm slightly before mixing Frozen blueberries are great here especially outside berry season Just thaw and drain before using For a gluten free version look for gluten free ladyfingers

Serving Suggestions

This refreshing dessert looks especially pretty topped with extra fresh blueberries and a dusting of powdered sugar Serve it at bridal showers baby showers or any holiday brunch It pairs beautifully with iced coffee or sparkling lemonade For an extra special treat cut into individual cubes and serve in clear cups

Cultural Context

Tiramisu is an Italian classic typically made with coffee or liqueur soaked ladyfingers and lots of cocoa This blueberry version keeps the layered spirit and creamy richness but swaps in a burst of American summer flavor Its a great way to introduce a playful twist to the traditional dessert table

Recipe FAQs

→ What type of blueberries can I use?

Both fresh and frozen blueberries work well, allowing you to make this dessert year-round without sacrificing flavor.

→ How do I avoid soggy ladyfingers?

Dip each ladyfinger briefly into the blueberry syrup—just enough to soak but not for so long that they fall apart when layered.

→ Can I assemble this dessert ahead of time?

Absolutely. In fact, letting it chill for at least six hours or overnight enhances its creamy texture and overall flavor.

→ Is mascarpone cheese necessary?

Mascarpone delivers the classic creamy taste expected in this dessert, but full-fat cream cheese can work as a substitute if needed.

→ How do I serve this dish?

Cut into squares and serve cold, with an extra drizzle of blueberry syrup for added color and sweetness.