There are desserts that stop you in your tracks, and blueberry tiramisu is one of them. I still remember the first time I tried it — a sunny afternoon, a big family table, and a dish that looked too pretty to eat. The familiar creaminess of traditional tiramisu was there, but the blueberries added this bright, fruity pop that made everyone’s eyes light up.
If you’ve ever wanted to bring something truly special — and a little unexpected — to a dinner party or just to treat yourself on a quiet evening, this blueberry tiramisu is it. It’s indulgent yet refreshing, with layers of mascarpone cream, delicate ladyfingers, and a generous scattering of juicy blueberries. And honestly? It’s way easier to make than it looks.
Print
A Dreamy Blueberry Tiramisu You’ll Want to Make Again
A creamy, fruity, no-bake blueberry tiramisu layered with mascarpone, ladyfingers, and a fresh blueberry compote. This easy, elegant dessert is a refreshing twist on the Italian classic, perfect for summer or special occasions.
- Total Time: 25 minutes + 4 hours chilling
- Yield: 8 servings 1x
Ingredients
1 ½ cups fresh blueberries (plus extra for garnish)
¼ cup sugar (adjust if berries are tart)
2 tablespoons lemon juice
16–20 ladyfingers (savoiardi)
8 oz mascarpone cheese
1 cup heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract
Instructions
In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until berries burst and mixture thickens slightly (about 5–7 minutes). Cool completely.
In a large bowl, whip heavy cream, powdered sugar, and vanilla extract to stiff peaks. Gently fold in mascarpone until smooth and creamy.
Quickly dip each ladyfinger into the blueberry compote (do not soak) and arrange them in a single layer in a dish.
Spread half the mascarpone cream over the ladyfingers, then spoon half the remaining blueberry compote over the cream.
Repeat with another layer of dipped ladyfingers, mascarpone cream, and finish with more blueberries on top.
Cover and refrigerate for at least 4 hours, preferably overnight.
Garnish with fresh blueberries before serving.
Notes
Chill the tiramisu overnight for best flavor and texture.
Taste your blueberries — if very sweet, reduce added sugar slightly.
For a firmer dessert, whip the cream well and don’t over-soak the ladyfingers.
You can make this a day ahead — it holds up beautifully.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dinner (Dessert)
- Method: No-bake
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of dish)
- Calories: 310 kcal
- Sugar: 20g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Why You’ll Love This Blueberry Tiramisu
What makes blueberry tiramisu so irresistible? It’s the perfect balance of rich and light — creamy mascarpone with sweet blueberries cutting through it beautifully. It feels elegant enough for a holiday table but simple enough to whip up on a weekend. And because it doesn’t need baking, it’s a no-stress, no-fuss kind of dessert that still earns you rave reviews.
The Secret to Great Blueberry Tiramisu
The magic of this blueberry tiramisu lies in the berries themselves — but not just any blueberries. The trick is to use ripe, flavorful blueberries and cook part of them into a quick compote. This not only softens them but creates a syrupy juice that soaks into the ladyfingers, turning them into little pockets of fruity goodness. Don’t skip letting the tiramisu chill long enough either — overnight if you can. That time in the fridge lets all the layers meld together and intensifies the flavor.
Pro Tips to Nail It Every Time
Making blueberry tiramisu isn’t complicated, but a few thoughtful details can take it from good to unforgettable:
- Choose ripe, sweet blueberries. Taste them before you start. If they’re a little tart, add an extra spoonful of sugar to your compote.
- Don’t over-soak the ladyfingers. You want them to hold their shape and not turn to mush. Just a quick dip in the blueberry syrup is enough.
- Use good-quality mascarpone. It really makes a difference in both texture and flavor.
- Chill overnight if you can. I know it’s hard to wait, but the flavors need time to come together beautifully.
Fun Variations to Try
One of the joys of blueberry tiramisu is how adaptable it is. Here are a few ways to play with the flavors:
- Mixed Berry Tiramisu: Swap half the blueberries for raspberries or blackberries for a colorful, tangy twist.
- Lemon Blueberry Tiramisu: Stir a little lemon zest into the mascarpone cream for a bright, citrusy note that pairs beautifully with the berries.
- Blueberry & Almond Tiramisu: Sprinkle some toasted sliced almonds between the layers for a subtle crunch and nutty flavor.
If you’re into cool, creamy desserts, you might also love my Peppermint Cheesecake Bars, they’re just as dreamy and no-bake!
Final Thoughts: Why This Dessert Deserves a Spot on Your Table
There’s something about blueberry tiramisu that feels both comforting and special at the same time. It’s a dessert that invites you to slow down, take a bite, and savor. Whether you’re serving it at a big celebration or just making it for yourself because you deserve something delicious, it never fails to impress.
So go ahead, make this blueberry tiramisu your new signature dessert. It’s creamy, fruity, and unforgettable — a true crowd-pleaser with a fresh twist on a classic. Once you try it, you’ll wonder why you didn’t make it sooner.
If you’re curious about other creative twists on tiramisu, this gorgeous Black Forest Tiramisu caught my eye — chocolate and cherries meet creamy layers in the most delicious way.
