If you love classic tiramisu but want a fruity, refreshing twist, this Blueberry Tiramisu brings together the velvety richness of mascarpone cream and the juicy brightness of fresh blueberries. It’s an elegant, no-bake dessert perfect for dinner parties, warm-weather celebrations, or when you simply want something impressive without turning on the oven. The blueberry flavor shines in every layer, making this recipe a delightful upgrade to the traditional version.
Table of Contents
Blueberry Tiramisu Recipe
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes + chilling
Servings:
8
Calories:
Approx. 380 per serving
Ingredients
For the Blueberry Compote:
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp cornstarch mixed with 1 tbsp water
For the Mascarpone Cream:
- 1 1/2 cups heavy cream, cold
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
For Assembly:
- 1 1/2 packages ladyfingers (savoiardi)
- 1 cup brewed espresso or strong coffee, cooled
- 1/2 cup blueberry juice (optional, for dipping blend)
- Fresh blueberries for topping
- Mint leaves for garnish
Step-by-Step Instructions
- Make the blueberry compote: In a saucepan over medium heat, combine blueberries, sugar, lemon juice, and zest. Cook for 5 minutes until berries soften. Stir in the cornstarch slurry, simmer 2 more minutes until thickened, then cool completely.
- Prepare the mascarpone cream: In a large bowl, whip the heavy cream until soft peaks form. In another bowl, whisk mascarpone, powdered sugar, and vanilla. Fold the mascarpone into the whipped cream until smooth.
- Make the dipping mixture: Combine cooled espresso with blueberry juice (if using). This adds a unique fruity depth to the tiramisu.
- Dip the ladyfingers: Quickly dunk each ladyfinger into the espresso mixture (do not oversoak) and line them in a 9×9-inch dish.
- Add layers: Spread half the mascarpone cream over the ladyfingers. Spoon half the blueberry compote on top.
- Repeat: Another layer of dipped ladyfingers, remaining mascarpone, and the last of the compote.
- Chill: Refrigerate at least 4 hours, ideally overnight, for flavors to meld.
- Serve: Top with fresh blueberries and mint.
Substitutions & Dietary Swaps
- Dairy-free: Use coconut cream and dairy-free cream cheese instead of mascarpone.
- Gluten-free: Swap for certified GF ladyfingers.
- Sugar-free: Replace sugar with monk fruit or allulose.
- Fruit variations: Try raspberries, blackberries, or cherries with identical measurements.
Chef’s Pro Tips
- Ensure the compote is fully cooled before layering to avoid melting the mascarpone mixture.
- Do not oversoak ladyfingers they fall apart quickly!
- For sharper blueberry flavor, stir two tablespoons of compote directly into the mascarpone cream.
- Chill overnight for the most luxurious texture.
Make Ahead, Storage & Reheating
- Make ahead: Prepare up to 24 hours before serving.
- Storage: Keep refrigerated for up to 3 days.
- Freezing: Freeze tightly wrapped for up to 2 months; thaw overnight in the fridge.
- Reheating: Not recommended this dessert is meant to stay chilled.
Troubleshooting & Common Mistakes
- Watery layers: The compote wasn’t thickened enough or the ladyfingers were oversoaked.
- Too stiff cream: Heavy cream was overwhipped.
- Bitter coffee flavor: Use medium roast espresso or mix with blueberry juice.
- Layers sliding: Chill the tiramisu longer for structure.
Flavor Pairings & Serving Suggestions
For more food science and safe food-handling practices, see the guidance from USDA.gov.
Blueberry Tiramisu
Ingredients
Equipment
Method
- In a saucepan over medium heat, combine the blueberries, sugar, lemon juice, and lemon zest. Cook for about 5 minutes, stirring occasionally, until the berries begin to release their juices and soften.
- Stir together the cornstarch and water in a small bowl to make a slurry. Add it to the blueberry mixture and simmer for 1–2 minutes, until the compote thickens slightly. Remove from heat and let cool completely.
- In a large mixing bowl, whip the cold heavy cream to soft peaks using an electric mixer.
- In a separate bowl, whisk the mascarpone cheese, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until fully combined and silky. Set aside.
- In a shallow dish, combine the cooled espresso (or strong coffee) with the blueberry juice, if using.
- Quickly dip each ladyfinger into the coffee mixture, turning once so it’s lightly soaked but not soggy. Arrange a single layer of dipped ladyfingers in the bottom of a 9×9 inch baking dish.
- Spread half of the mascarpone cream evenly over the ladyfingers. Spoon half of the cooled blueberry compote over the cream and gently spread.
- Repeat with a second layer of dipped ladyfingers, the remaining mascarpone cream, and the remaining blueberry compote on top.
- Cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the layers to set and the flavors to meld.
- Before serving, top with fresh blueberries and mint leaves. Slice and serve chilled.
Notes
FAQs
Can I use frozen blueberries?
Yes! Frozen blueberries work perfectly for the compote.
Can I skip the coffee?
Absolutely! use blueberry juice or lavender tea for a mild flavor.
Can Blueberry Tiramisu be made without eggs?
Yes, this version is naturally egg-free.
How long should it chill?
Minimum 4 hours; overnight yields the best texture.
Can I make it in a trifle dish?
Yes, the layers show beautifully in glassware.
Is this dessert kid-friendly?
Use decaf coffee or fruit juice for a completely kid-friendly version.
Conclusion
This Blueberry Tiramisu is a refreshing, creamy, no-bake dessert that elevates classic tiramisu with bright berry flavor. Whether you’re planning a celebration or simply craving something special, this recipe delivers a luscious balance of sweetness, richness, and fruitiness. Try it, share it, and explore more creative twists on traditional favorites across our recipe collection!