Ingredients
- Mascarpone cheese: 16 ounces
- Heavy cream: 1 cup
- Granulated sugar: 1/2 cup
- Ladyfingers: 24
- Fresh blueberries: 2 cups
- Blueberry jam: 1/4 cup
- Lemon zest: 1 teaspoon
- Espresso or strong coffee, cooled: 1 cup
Instructions
- Step 1: In a large bowl, beat the mascarpone cheese, heavy cream, and sugar until smooth and fluffy. Gently fold in half of the lemon zest.
- Step 2: In a separate bowl, gently mash half of the blueberries with the blueberry jam. This will create a blueberry sauce. Leave the other half of the blueberries whole for layering.
- Step 3: Dip each ladyfinger into the cooled espresso or strong coffee for a few seconds, ensuring they are moistened but not soggy.
- Step 4: In a serving dish or individual glasses, begin layering the tiramisu. Start with a layer of coffee-soaked ladyfingers, followed by a layer of the mascarpone mixture, then a layer of blueberry sauce, and finally a layer of whole blueberries.
- Step 5: Repeat the layers until all ingredients are used, finishing with a layer of mascarpone mixture and a scattering of whole blueberries.
- Step 6: Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld. Before serving, sprinkle with the remaining lemon zest.
Notes
- Keep refrigerated tiramisu fresh for up to 3 days in an airtight container.
- This tiramisu is best served chilled directly from the refrigerator; no reheating is needed!
- Garnish each serving with a sprig of mint and a dusting of powdered sugar for an elegant presentation.
- To prevent soggy ladyfingers, dip them quickly in the coffee, like giving them a brief swim, not a long bath.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American