Lemon-Blueberry Tiramisu Recipe

Introduction

This Lemon-Blueberry Tiramisu is a refreshing twist on the classic Italian dessert. Combining zesty lemon curd, sweet blueberry juice, and creamy mascarpone, it offers a bright and luscious flavor perfect for spring or summer gatherings.

Ingredients

• 2 cups heavy cream
• 2 tablespoons confectioners’ sugar
• ½ teaspoon kosher salt
• 2 (12.7-ounce) jars lemon curd
• 16 ounces mascarpone
• 48 ladyfingers
• 3 cups blueberry juice
• ½ cup fresh blueberries
• 1 lemon, halved and thinly sliced

Instructions

1. Step 1: In the large bowl of a stand mixer fitted with the whisk attachment, or using a handheld mixer and large bowl, beat the heavy cream, confectioners’ sugar, and kosher salt on medium-high speed until medium peaks form. Be careful not to overwhip to stiff peaks.
2. Step 2: In a separate large bowl, gently fold together the lemon curd and mascarpone until smooth and combined.
3. Step 3: Pour the blueberry juice into a shallow dish or container large enough to fit the ladyfingers. Quickly dip each ladyfinger into the juice for about 1 second, then line the bottom of a 13″ x 9″ baking dish with two rows of 12 dipped ladyfingers standing vertically.
4. Step 4: Spread half of the lemon mascarpone mixture evenly over the ladyfingers. Repeat the process with the remaining dipped ladyfingers and lemon mascarpone layer. Finish by spreading the whipped cream over the top.
5. Step 5: Garnish the tiramisu with fresh blueberries and thin lemon slices. Cover and refrigerate for at least 3 hours or overnight to allow the flavors to meld and the dessert to set.

Tips & Variations

• Use fresh homemade lemon curd for an extra bright and natural flavor.
• If blueberry juice is unavailable, try diluted blueberry syrup or a mix of blueberry and water to achieve similar flavor.
• For a boozy touch, add a tablespoon of Limoncello or blueberry liqueur to the blueberry juice before dipping ladyfingers.
• Ensure not to soak ladyfingers too long to avoid sogginess; a quick dip works best.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. For best texture and flavor, consume within 24 to 48 hours. When ready to serve, allow it to sit at room temperature for 10 minutes to soften slightly. Avoid freezing, as it can alter the texture of the cream and mascarpone layers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this tiramisu actually benefits from resting in the refrigerator overnight, which allows the flavors to meld and the ladyfingers to soften perfectly.

What can I substitute for blueberry juice?

If you don’t have blueberry juice, you can use diluted blueberry syrup, blueberry jam thinned with water, or even a combination of fresh blueberry puree and water to dip the ladyfingers.

Lemon-Blueberry Tiramisu Recipe

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★★★★★

4.9 from 708 reviews

• Author: Mariam
• Total Time: 3 hours 20 minutes
• Yield: 12 servings 1x

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Description

A refreshing twist on classic tiramisu featuring zesty lemon curd, sweet blueberry juice, and creamy mascarpone, layered with delicate ladyfingers and topped with fresh blueberries and lemon slices. This no-bake dessert is perfect for summer gatherings or anytime you crave a bright and luscious treat.

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Ingredients

Scale 1x2x3x

Cream Mixture

• 2 cups heavy cream
• 2 tablespoons confectioners’ sugar
• 1/2 teaspoon kosher salt

Lemon Mascarpone Mixture

• 2 (12.7-ounce) jars lemon curd
• 16 ounces mascarpone cheese

Assembly

• 48 ladyfingers
• 3 cups blueberry juice
• 1/2 cup fresh blueberries
• 1 lemon, halved and thinly sliced

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Instructions

1. Whip Cream: In the large bowl of a stand mixer fitted with the whisk attachment, or using a large bowl and handheld mixer, beat the heavy cream, confectioners’ sugar, and kosher salt on medium-high speed until medium peaks form. Avoid whipping to stiff peaks to maintain a soft, airy texture.
2. Prepare Lemon Mascarpone: In a separate large bowl, gently fold together the lemon curd and mascarpone cheese until the mixture is smooth and well combined, maintaining a light consistency.
3. Dip Ladyfingers: Pour the blueberry juice into a shallow dish or long container that can accommodate the ladyfingers. Quickly dip each ladyfinger into the juice for about 1 second to soak the exterior without making them soggy.
4. First Layer Assembly: Line the bottom of a 13″ x 9″ baking dish with the dipped ladyfingers in two vertical rows of 12. Spread half of the lemon mascarpone mixture evenly over the ladyfingers.
5. Second Layer Assembly: Repeat the dipping and layering process with the remaining ladyfingers and the rest of the lemon mascarpone mixture. Then, spread the freshly whipped cream evenly on top.
6. Garnish and Chill: Arrange fresh blueberries and thin lemon slices over the whipped cream topping. Refrigerate the tiramisu for at least 3 hours, preferably overnight, to allow the flavors to meld and the dessert to chill thoroughly before serving.

Notes

• Do not soak ladyfingers for too long to prevent them from becoming overly soggy.
• Use cold ingredients, especially the heavy cream, for best whipping results.
• This dessert can be prepared a day in advance and kept refrigerated.
• For a stronger blueberry flavor, consider using homemade blueberry juice or a concentrated blueberry syrup.
• If lemon curd is not readily available, it can be homemade or substituted with lemon jam or lemon marmalade.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian-American

Keywords: Lemon Blueberry Tiramisu, no bake tiramisu, lemon curd dessert, blueberry tiramisu, summer dessert, easy no bake dessert