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This Blueberry Tiramisu is a modern, fruit-forward spin on the classic Italian dessert, using a homemade blueberry syrup and a blueberry-mascarpone filling layered between syrup-soaked ladyfingers. No coffee or cocoa here-just fresh summer berries.
Blueberry Tiramisu: Why This Dessert Rules Summer
- Fresh Berry Syrup: I make a concentrated blueberry syrup from scratch, which gives the tiramisu its bright color and intense fruit flavor-nothing artificial here.
- Mascarpone + Blueberry Cream: Instead of a basic mascarpone filling, I incorporate homemade blueberry syrup into the cream for both color and flavor.
- Kid-Friendly, No Coffee, No Alcohol Tiramisu: This recipe is designed without the usual espresso or liqueur, making it approachable for kids, those avoiding caffeine, or anyone seeking a refreshing, non-traditional tiramisu.
- Make-Ahead, Crowd-Friendly Dessert: This serves 12 and must chill for several hours (or overnight), so it's ideal for prepping ahead of time for barbecues, potlucks, and casual gatherings. With peak blueberries in summer (and since it's a no-bake dessert like my ricotta cheesecake), this is definitely my new go-to for hot weather entertaining and summer picnics, but it also works with frozen berries year-round.
How to Make Blueberry Tiramisu
- Note: This is a recipe overview with helpful step-by-step photos. The ingredient amounts and the complete instructions are at the bottom of the post (scroll down).
- Gather your ingredients. This photo shows everything you need:
- For the blueberry syrup, simmer blueberries and water in a saucepan, mash to release juices, then strain.
- Thicken the sauce: Return juice to the pan, add sugar and lemon juice, and simmer until slightly thickened. Chill and reserve 1 cup for the filling.
- To prepare the mascarpone cream, add chilled mascarpone, heavy cream, powdered sugar, 1 cup of blueberry syrup, and vanilla to a large bowl.
- Beat with a hand mixer on medium-high speed until the mixture is thick and holds stiff peaks.
- For assembly, lightly dip each ladyfinger into the blueberry syrup and arrange in a single layer in a 9x13 inch dish.
- Spread half of the blueberry mascarpone cream over the ladyfingers, then repeat with another layer of dipped ladyfingers and the remaining cream.
- For a decorative finish, transfer the remaining cream to a piping bag and pipe dollops on top.
- Chill: Cover and refrigerate for at least 6 hours, preferably overnight.
- Before serving, garnish with fresh blueberries and a drizzle of syrup, then slice and serve.
More Blueberry Desserts
- Blueberry Cake (single layer, made in a 9-inch round pan)
- Blueberry Peach Crisp
- Blueberry Coffee Cake with Streusel and Lemon Cream Cheese Glaze
- Lemon Blueberry Bundt Cake
- Strawberry Blueberry Cake
- Blueberry Lemon Bread with Lemon Glaze
Blueberry Tiramisu
This Blueberry Tiramisu is a modern, fruit-forward spin on the classic Italian dessert, using a homemade blueberry syrup and a blueberry-mascarpone filling layered between syrup-soaked ladyfingers. No coffee or cocoa here-just fresh summer berries.
Ingredients
Blueberry syrup
- 6 cups blueberries fresh or frozen
- ¾ cup water
- 1 ¼ cup granulated sugar
- 2 tablespoons lemon juice
Mascarpone filling
- 2 ½ cups heavy whipping cream
- 16 ounces Mascarpone cheese
- 1 cup powdered sugar
- 1 cup blueberry syrup (from above)
- 1 teaspoon vanilla extract
Assembly
- 40 ladyfinger cookies about 2 packages
- blueberries for garnish
Instructions
For the blueberry syrup
- In a medium saucepan, combine the blueberries and water over medium-high heat. As the mixture heats, gently mash the berries using a potato masher to release their juices. Once it begins to bubble, reduce the heat to medium-low and simmer for about 2 minutes.
- Remove from heat and strain the mixture through a fine mesh sieve to discard the pulp, collecting the juice in a bowl.
- Pour the strained blueberry juice back into the saucepan. Stir in the sugar and lemon juice, then bring to a gentle boil. Simmer for 4-5 minutes, or until the syrup thickens slightly. Transfer to a container and chill completely in the fridge. Reserve 1 cup of the syrup for the cream filling.
For the mascarpone cream
- In a large mixing bowl, add the chilled mascarpone, heavy cream, powdered sugar, 1 cup of blueberry syrup, and vanilla. Use a hand mixer to beat the mixture on medium-high speed until it thickens and forms stiff peaks. Set aside.
Assemble the tiramisu
- Lightly dip each ladyfinger into the blueberry syrup and place them in a single layer at the bottom of a 9x13 inch dish.
- Spread half of the blueberry mascarpone cream evenly over the soaked ladyfingers.
- Repeat the process with another layer of dipped ladyfingers and the remaining cream.
- For a decorative finish, transfer the last portion of mascarpone cream to a piping bag fitted with a large round tip and pipe dollops across the surface.
- Cover the dish and refrigerate for at least 6 hours, or preferably overnight, until the tiramisu is fully set.
- Before serving, garnish with fresh blueberries and a drizzle of the extra blueberry syrup. Slice and enjoy!
Notes
- Thick syrup is key: I simmer the blueberry syrup long enough to let it thicken-watery syrup will make the ladyfingers soggy.
- Stiff cream consistency: I always beat the mascarpone and cream mixture until stiff peaks form; this prevents runny layers.
- Dip ladyfingers briefly into blueberry sauce-no soaking-to keep them from getting mushy.
- Cold ingredients only: I use chilled cream and mascarpone straight from the fridge to help the cream whip up firm.
- Chill overnight: I recommend a full overnight chill for best flavor fusion and sliceability.
- Frozen berries: If fresh blueberries aren't available, frozen work just as well for the syrup. Reserve some cream for piping on top after chilling for decoration.
Storage, Reheating, Freezing, and Make-Ahead Instructions
- Storage: I keep leftovers tightly covered in the fridge for up to 3 days.
- Freezing: This tiramisu freezes well; I wrap the dish tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving.
- Make-Ahead: I always prepare the blueberry tiramisu at least 6 hours in advance (preferably the day before) for best texture and flavor development.
- Reheating: Not applicable; I serve tiramisu chilled straight from the fridge.
Nutrition
Nutrition Information
Blueberry Tiramisu
Amount per Serving
Calories
635
% Daily Value*
Fat
39
g
60
%
Saturated Fat
23
g
144
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
175
mg
58
%
Sodium
90
mg
4
%
Potassium
149
mg
4
%
Carbohydrates
66
g
22
%
Fiber
2
g
8
%
Sugar
39
g
43
%
Protein
8
g
16
%
Vitamin A
1502
IU
30
%
Vitamin C
8
mg
10
%
Calcium
108
mg
11
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
I didn't have enough mascarpone so used 1/2 that and half cream cheese. It was excellent! I made it for our cabin end of summer party and there were no leftovers!
Hi Kate! I appreciate you sharing your experience with substitutes - I am sure other will find that helpful, too! 🙂
This redipe is amazing! I accidentally put 8 cups of frozen blueberries but it worked. My husband can’t stop eating it! Thanks for the recipe!
There is no such thing as too many blueberries, Cynthia! Brilliant move on 8 cups of berries, lol! 🙂
39! Grams of sugar!!! Please develop some recipes with less sugar!
Hi Barb! You might like these desserts then - they have much less sugar than this one:
https://juliasalbum.com/strawberry-blueberry-cake/
https://juliasalbum.com/berry-clafoutis-recipe/
https://juliasalbum.com/no-bake-ricotta-cheesecake/
https://juliasalbum.com/raspberry-lemon-cake/