Lemon Blueberry Tiramisu

The classic tiramisu gets a seasonal makeover with a creative twist on the traditional Italian dessert. This lemon and blueberry version is the perfect way to welcome summer, but it is equally delicious all year round.

I’ve always been a huge fan of desserts that consist of layers. Whether it’s a chocolate trifle, the rich, yet painstakingly involved, Baklava, or those sweet 7-layer bars. However, there’s something about Tiramisu that just makes it irresistible.

Is it the creamy mascarpone filling? Yes.

Is it the light and pillowy ladyfingers? Yes.

Or is it just the sweet melding of flavors and textures that come together in perfect harmony? Yes.

Whatever it is, it’s awesome, so I decided to create a spin on the Italian classic by incorporating my favorite summertime duo into those wonderful layers.

See Also

Lemon and Tarragon Purple Potato Salad

Not to toot my own horn (well….), but man was this a good idea! First, you have those wonderful light-as-air ladyfingers soaked with a homemade blueberry syrup. Then you have that beautifully tart, yet smooth layer of lemon curd. And finally, there’s the sweet, yet not overly sweet, and creamy texture of the white chocolate mascarpone filling.

How to Make Lemon Blueberry Tiramisu

Prepare the Lemon Curd

1. Whisk Ingredients:
   • In a medium saucepan, whisk together the egg yolks, whole eggs, and sugar until just combined.
   • Whisk in the lemon juice, lemon zest, and salt.
2. Cook the Curd:
   • Add the butter and cook over medium-low heat, stirring constantly, until the curd thickens to a thin sauce-like consistency, about 5 minutes.
3. Strain and Cool:
   • Immediately strain the curd through a fine-mesh strainer into a medium-sized bowl.
   • Stir in the heavy cream.
   • Cover with plastic wrap and place in the refrigerator to cool completely.

Prepare the Blueberry Syrup

4. Cook Blueberries:
   • Place the blueberries and water in a medium saucepan over medium-high heat.
   • Using a potato masher or a fork, crush the berries.
   • Bring the berries to a boil, then lower the temperature to medium-low and simmer for about 10 minutes.
5. Strain and Sweeten:
   • Remove the pan from heat and pour the berries into a fine-mesh strainer set over a glass measuring cup.
   • Using the back of a ladle or spoon, press on the berry solids to squeeze out as much juice as possible. Discard the solids.
   • Return the blueberry juice to the pan, then add the lemon juice and sugar.
   • Bring to a boil and simmer for about 5 minutes until the mixture thickens slightly.
   • Remove from heat and chill in the refrigerator to cool completely.

Prepare the Mascarpone Filling

6. Melt White Chocolate:
   • Microwave the white chocolate in a microwave-safe bowl until smooth. Set aside.
7. Whip Cream:
   • In a stand mixer or with a hand mixer, whip the heavy cream until soft peaks form. Set aside.
8. Mix Mascarpone:
   • In a stand mixer, cream the mascarpone cheese for about one minute.
   • Add the melted white chocolate and mix until combined.
   • Fold in 1/4 of the whipped cream into the mixture to lighten it.
   • Add the remaining whipped cream and fold gently, trying not to overmix.

Assemble the Tiramisu

9. Layer Ladyfingers:
   • Place one layer of ladyfingers on the bottom of a 9×13-inch (23×33 cm) rectangular dish.
   • Using a spoon or pastry brush, drizzle the blueberry syrup over the ladyfingers until they are well soaked. For traditional, crispier ladyfingers, dip each one into the syrup before placing it in the dish.
10. Layer Fillings:
    • Spread half of the lemon curd over the blueberry syrup-soaked ladyfingers.
    • Follow with half of the mascarpone filling.
11. Repeat Layers:
    • Repeat the sequence with another layer of ladyfingers, blueberry syrup, lemon curd, and mascarpone filling.
12. Chill and Serve:
    • Garnish with a sprinkle of fresh lemon zest.
    • Place the tiramisu in the refrigerator for at least 4 hours or overnight before serving.

Recipe Notes

• White Chocolate Chips: If using white chocolate chips, you may need to add about 1/2 tsp of vegetable oil to the chips when microwaving since they don’t melt as easily as white chocolate bars.
• Leftover Blueberry Syrup: Use leftover blueberry syrup on pancakes, waffles, cheesecake, ice cream, or mix it into a drink.
• Ladyfingers: For best results, use soft ladyfingers, and be gentle when soaking them in the syrup.

Recipe Details

• Yield: 12 servings
• Prep Time: 45 minutes
• Cook Time: 15 minutes (for lemon curd and blueberry syrup)
• Inactive Time: At least 4 hours (chilling time)
• Total Time: 1 hour (plus chilling time)
• Cooking Method: No-bake, refrigeration

Lemon Blueberry Tiramisu

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4.9 from 11 reviews

• Author: Jillian Hatsumi
• Total Time: 5 hours
• Yield: 12 servings 1x

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Description

The classic tiramisu gets a seasonal makeover with a creative twist on the traditional Italian dessert. This lemon and blueberry version is the perfect way to welcome summer, but it is equally delicious all year round.

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Ingredients

Units USM Scale 1x2x3x

For the Lemon Curd:

• 7 large egg yolks
• 2 large eggs
• 1 cup + 2 tbsp sugar (225 g)
• 2/3 cup fresh lemon juice (160 ml)
• 1/4 cup lemon zest (plus a little extra for garnish) (30 g)
• 1/8 tsp salt (0.75 g)
• 4 tbsp unsalted butter, cut into 1/2-inch pieces (56 g)
• 3 tbsp heavy cream (45 ml)

For the Blueberry Syrup:

• 2 1/2 cups blueberries, washed (9 oz, 255 g)
• 1/2 cup water (120 ml)
• 1/2 cup sugar (100 g)
• 2 tbsp lemon juice (30 ml)

For the Mascarpone Filling:

• 2 packages mascarpone cheese (16 oz, 454 g)
• 1 cup white chocolate, melted (6 oz, 170 g)*
• 1 cup heavy cream, whipped to soft peaks (8 oz, 240 ml)

Additional Ingredients:

• 8 oz ladyfingers (225 g)

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Instructions

Prepare the Lemon Curd

1. Whisk Ingredients:
   • In a medium saucepan, whisk together the egg yolks, whole eggs, and sugar until just combined.
   • Whisk in the lemon juice, lemon zest, and salt.
2. Cook the Curd:
   • Add the butter and cook over medium-low heat, stirring constantly, until the curd thickens to a thin sauce-like consistency, about 5 minutes.
3. Strain and Cool:
   • Immediately strain the curd through a fine-mesh strainer into a medium-sized bowl.
   • Stir in the heavy cream.
   • Cover with plastic wrap and place in the refrigerator to cool completely.

Prepare the Blueberry Syrup

4. Cook Blueberries:
   • Place the blueberries and water in a medium saucepan over medium-high heat.
   • Using a potato masher or a fork, crush the berries.
   • Bring the berries to a boil, then lower the temperature to medium-low and simmer for about 10 minutes.
5. Strain and Sweeten:
   • Remove the pan from heat and pour the berries into a fine-mesh strainer set over a glass measuring cup.
   • Using the back of a ladle or spoon, press on the berry solids to squeeze out as much juice as possible. Discard the solids.
   • Return the blueberry juice to the pan, then add the lemon juice and sugar.
   • Bring to a boil and simmer for about 5 minutes until the mixture thickens slightly.
   • Remove from heat and chill in the refrigerator to cool completely.

Prepare the Mascarpone Filling

6. Melt White Chocolate:
   • Microwave the white chocolate in a microwave-safe bowl until smooth. Set aside.
7. Whip Cream:
   • In a stand mixer or with a hand mixer, whip the heavy cream until soft peaks form. Set aside.
8. Mix Mascarpone:
   • In a stand mixer, cream the mascarpone cheese for about one minute.
   • Add the melted white chocolate and mix until combined.
   • Fold in 1/4 of the whipped cream into the mixture to lighten it.
   • Add the remaining whipped cream and fold gently, trying not to overmix.

Assemble the Tiramisu

9. Layer Ladyfingers:
   • Place one layer of ladyfingers on the bottom of a 9×13-inch (23×33 cm) rectangular dish.
   • Using a spoon or pastry brush, drizzle the blueberry syrup over the ladyfingers until they are well soaked. For traditional, crispier ladyfingers, dip each one into the syrup before placing it in the dish.
10. Layer Fillings:
    • Spread half of the lemon curd over the blueberry syrup-soaked ladyfingers.
    • Follow with half of the mascarpone filling.
11. Repeat Layers:
    • Repeat the sequence with another layer of ladyfingers, blueberry syrup, lemon curd, and mascarpone filling.
12. Chill and Serve:
    • Garnish with a sprinkle of fresh lemon zest.
    • Place the tiramisu in the refrigerator for at least 4 hours or overnight before serving.

Notes

• White Chocolate Chips: If using white chocolate chips, you may need to add about 1/2 tsp of vegetable oil to the chips when microwaving since they don’t melt as easily as white chocolate bars.
• Leftover Blueberry Syrup: Use leftover blueberry syrup on pancakes, waffles, cheesecake, ice cream, or mix it into a drink.
• Ladyfingers: For best results, use soft ladyfingers and be gentle when soaking them in the syrup.

• Prep Time: 45 mins
• Chilling Time: 4 hours
• Cook Time: 15 mins
• Category: Dessert
• Method: No-Bake
• Cuisine: Italian Inspired