Description
This delicious no-bake Blueberry Tiramisu features creamy mascarpone layered with ladyfingers, fresh blueberries, and a tangy blueberry compote, making it a refreshing and elegant dessert perfect for summer.
Ingredients
Filling and Base
- 8 oz Mascarpone cheese, cold
- 1 cup Heavy whipping cream, cold
- 1/2 cup Powdered sugar
- 1 tsp Vanilla extract
- 24 pieces Ladyfingers (savoiardi)
- 2 cups Fresh blueberries (Plus extra for topping)
- 1 tbsp Lemon juice (Small amount, optional)
- 1 splash Milk or blueberry dipping syrup (For dipping ladyfingers)
- 1 pinch Salt (Enhances sweetness)
Blueberry Compote
- 2 cups Blueberries
- 3 tbsp Sugar
- 1 tbsp Lemon juice
- 1 pinch Salt
- 1 tsp Cornstarch (Optional thickener)
Instructions
Make Blueberry Compote
- In a small pot, add blueberries, sugar, lemon juice, and a pinch of salt. Heat on medium, stirring gently until the berries burst and it looks saucy, about 6 to 10 minutes.
- If you want it thicker, mix cornstarch with water and stir it in for the last minute. Cool completely before layering.
Make Cream Filling
- In a bowl, whip cold heavy cream with powdered sugar and vanilla until it holds soft to medium peaks.
- In another bowl, stir mascarpone just until smooth. Then fold the whipped cream into mascarpone gently.
Assemble Tiramisu
- Dip each ladyfinger quickly in milk or blueberry syrup, one second dunk per side.
- Lay them in a single layer in your dish.
- Spread half the mascarpone filling on top.
- Spoon over half the cooled blueberry compote.
- Repeat with another layer of dipped ladyfingers, filling, and compote.
- Cover and refrigerate for at least 6 hours, preferably overnight.
Notes
Chill your bowl for whipping cream in warm kitchens. The dessert tastes best the next day as the flavors meld together. Adjust sweetness in the compote as needed with additional sugar or lemon juice.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert, No-bake
- Cuisine: Italian