Blueberry Tiramisu Recipe
This no-bake blueberry tiramisu is a refreshing twist on the Italian classic, with layers of creamy mascarpone, juicy blueberries, and coffee-soaked ladyfingers. Perfect for summer gatherings, it’s easy to make ahead and guaranteed to impress your guests.
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Servings: 12 servings
Calories: 390kcal
Cost: $18
Equipment
- 1 9x13 inch glass baking dish Best for layering and presentation
- 1 Medium saucepan For blueberry compote
- 1 Hand mixer or stand mixer For mascarpone cream
- 1 Fine-mesh strainer Optional, for smooth compote
- 1 Offset spatula For spreading cream
Ingredients
Blueberry Compote
- 2 cups blueberries fresh
- ¼ cup granulated sugar
- 2 tablespoons lemon juice fresh
- 1 tablespoon lemon zest fresh
- 1 teaspoon vanilla extract
Mascarpone Cream
- 16 ounces mascarpone cheese room temperature
- ¾ cup heavy whipping cream cold
- ½ cup powdered sugar
- 2 large egg yolks room temperature
- ¼ cup sweet white wine or berry liqueur
Assembly
- 14 ounces ladyfinger cookies about 2 packages
- 1 cup strong brewed coffee cooled
- 2 tablespoons granulated sugar for coffee
- 1 cup blueberries fresh, for garnish
- mint leaves for decoration
Instructions
- Simmer blueberries, sugar, lemon juice, and zest until slightly thickened; stir in vanilla and cool.
- Beat mascarpone and powdered sugar; fold in whipped cream, egg yolks, and wine.
- Briefly dip ladyfingers in sugared coffee.
- Arrange cookies, spread cream, add compote; repeat layers.
- Refrigerate 4 hours; garnish before serving.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 150g | Calories: 390kcal | Carbohydrates: 40g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 130mg | Sodium: 110mg | Potassium: 160mg | Fiber: 2g | Sugar: 27g | Vitamin A: 780IU | Vitamin C: 7mg | Calcium: 90mg | Iron: 1mg