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