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.

Course Dessert

Cuisine American, Italian

Keyword blueberry tiramisu

Prep Time 30

Chill Time 6

Total Time 30

Servings slices

Calories 635kcal

Author Julia

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

US Customary - Metric

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.

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