If you’re a fan of tiramisu and blueberries, you’re in for a treat! I love how this Blueberry Tiramisu combines the creamy richness of classic tiramisu with the fresh, tangy sweetness of blueberries. It’s the perfect dessert to impress guests or enjoy with your family.
My Endless Love for Blueberries: A Sweet Obsession
Like strawberries, blueberries hold a special place in my heart (and kitchen!). These tiny nutritional powerhouses aren’t just delicious – they’re packed with antioxidants and known to support eye health, making them one of nature’s perfect snacks.
My blueberry obsession manifests in countless creations:
- Blueberry Yogurt Clusters– The perfect healthy snack
- Blueberry Crumble Cheesecake– Where creamy meets crunchy
- Blueberry Pound Cake – A classic with juicy berry bursts
- Homemade Blueberry Muffins – Weekend breakfast staples
Just yesterday, I found myself with an abundance of plump, fresh blueberries. Naturally, my first thought was to simmer them into a rich, vibrant homemade blueberry jam – the kind that glistens like jewels in the jar.
This jam became the star of my latest creation: a showstopping Blueberry Tiramisu.
My Tiramisu Journey: A Love Story
For regular readers of my blog, my tiramisu passion is no secret! This versatile dessert checks all my boxes:
- Make-ahead convenience – Perfect for busy moms like me
- Endless flavor variations – Always room for creativity
- Crowd-pleasing appeal – Loved by kids and adults alike
My tiramisu repertoire includes:
The Blueberry Tiramisu Masterpiece
This latest creation features layers of:
- Milk-dipped ladyfingers (a family-friendly alternative to coffee-soaked)
- Velvety mascarpone cream
- That glorious homemade blueberry jam
For the showstopping finish, I created a mirror-like blueberry glaze using gelatin – the extra step is absolutely worth it for that professional patisserie look! Though if you’re short on time, simply spreading the jam and topping with fresh berries works beautifully too.
The result? A dessert so stunning and delicious it made my daughter squeal with delight when she saw it! The balance of sweet cream and tangy blueberries is pure magic.
Ingredients:
Blueberry Jam:
- 200g fresh blueberries
- 50g granulated sugar
- 1/2 fresh lemons
Tiramisu Mixture:
- 3 sterilized egg yolks
- 70g granulated sugar
- 5g gelatin sheets
- 20g warm water
- 250g mascarpone cheese
- 250g heavy cream
Surface Decoration:
- 30g blueberry jam
- 2g gelatin sheets
- 50g warm water
- 100g fresh blueberries
Others:
- Ladyfingers (quantity as needed)
- Milk (quantity as needed)
Instructions:
1. Make the Blueberry Jam
Start by making the blueberry jam. For a detailed recipe, refer to my blueberry jam post.
2. Prepare the Gelatin Sheets and Egg Yolk Mixture
Place 5g of gelatin sheets in a small bowl and add enough cold water to soak them for 5-10 minutes until softened. After soaking, discard the excess water, then add 20g of warm water and 70g of fine sugar. Stir until the gelatin sheets dissolve completely and the sugar is fully dissolved.
In a clean bowl, whisk 3 sterilized egg yolks until the color lightens and the volume increases slightly. Slowly pour the melted gelatin mixture into the egg yolks, stirring constantly to ensure the two mixtures are well combined.
3. Make the Tiramisu Mixture
Add 250g of mascarpone cheese to the egg yolk-gelatin mixture and mix with a spatula or whisk until the cheese is smooth and free of lumps, fully incorporated with the egg yolk-gelatin mixture.
In a clean, oil-free container, pour in 250g of heavy cream. Start whisking at low speed with an electric mixer to combine the cream, then increase to medium speed to whip it. As you whip, the cream will thicken and form visible lines. Stop when the whipped cream has reached a consistency where it slowly drips like yogurt when the beaters are lifted to avoid over-whipping.
Gently fold the whipped cream into the mascarpone mixture using a spatula, until you get a smooth, creamy tiramisu mixture. Then, transfer the mixture into a piping bag.
4. Assemble the Tiramisu
Choose an appropriate mold, such as a square or round mousse mold or a glass container. Quickly dip ladyfingers in milk to moisten them evenly, but do not soak them for too long to prevent them from becoming too soft. Arrange a layer of soaked ladyfingers tightly at the bottom of the mold.
Using a spoon or piping bag, spread a layer of blueberry jam evenly over the ladyfingers. You can add extra jam for a richer flavor. Then, pipe or spread a layer of tiramisu mixture over the blueberry jam. Smooth it out with a spatula, then gently tap the mold to release any air bubbles.
Repeat the process by layering another set of soaked ladyfingers, a layer of blueberry jam, and another layer of tiramisu mixture, then smooth out the top.
5. Chill and Final Decoration
Place the assembled tiramisu in the freezer for 30 minutes to let the surface set.
After 30 minutes, remove it and prepare the final layer of decoration. Soak 2g of gelatin sheets in enough cold water for 5-10 minutes until soft. Discard excess water, then add 50g of warm water and stir until the gelatin sheets are fully dissolved. Add 30g of blueberry jam and mix well.
Slowly pour the blueberry-gelatin mixture over the frozen tiramisu, letting it flow naturally and evenly cover the surface. Add a layer of fresh blueberries on top.
Once done, refrigerate the tiramisu for at least 4 hours to fully set and absorb the flavors. After chilling, remove it from the mold, cut into pieces, and enjoy the delicious blueberry tiramisu!
Frequently Asked Questions
Can I use store-bought blueberry jam?
Yes, you can use store-bought blueberry jam if you’re short on time. However, making your own blueberry jam adds a fresh and rich flavor to the dessert.
How long can I store the tiramisu?
Once fully set and refrigerated, the tiramisu can be stored in the fridge for up to 3 days. Make sure to cover it well to prevent it from absorbing other odors in the fridge.
Can I make this ahead of time?
Absolutely! This Blueberry Tiramisu can be made a day in advance, which gives it time to fully set and allows the flavors to meld together beautifully.
Blueberry Tiramisu Recipe
Ingredients
Blueberry Jam:
- 200 g fresh blueberries
- 50 g granulated sugar
- 1/2 fresh lemons
Tiramisu Mixture:
- 3 sterilized egg yolks
- 70 g granulated sugar
- 5 g gelatin sheets
- 20 g warm water
- 250 g mascarpone cheese
- 250 g heavy cream
Surface Decoration:
- 30 g blueberry jam
- 2 g gelatin sheets
- 50 g warm water
- 100 g fresh blueberries
Others:
- Ladyfingers quantity as needed
- Milk quantity as needed
Instructions
Make the Blueberry Jam
- Start by making the blueberry jam. For a detailed recipe, refer to my blueberry jam post.
- Prepare the Gelatin Sheets and Egg Yolk Mixture
- Place 5g of gelatin sheets in a small bowl and add enough cold water to soak them for 5-10 minutes until softened. After soaking, discard the excess water, then add 20g of warm water and 70g of fine sugar. Stir until the gelatin sheets dissolve completely and the sugar is fully dissolved.
- In a clean bowl, whisk 3 sterilized egg yolks until the color lightens and the volume increases slightly. Slowly pour the melted gelatin mixture into the egg yolks, stirring constantly to ensure the two mixtures are well combined.
Make the Tiramisu Mixture
- Add 250g of mascarpone cheese to the egg yolk-gelatin mixture and mix with a spatula or whisk until the cheese is smooth and free of lumps, fully incorporated with the egg yolk-gelatin mixture.
- In a clean, oil-free container, pour in 250g of heavy cream. Start whisking at low speed with an electric mixer to combine the cream, then increase to medium speed to whip it. As you whip, the cream will thicken and form visible lines. Stop when the whipped cream has reached a consistency where it slowly drips like yogurt when the beaters are lifted to avoid over-whipping.
- Gently fold the whipped cream into the mascarpone mixture using a spatula, until you get a smooth, creamy tiramisu mixture. Then, transfer the mixture into a piping bag.
Assemble the Tiramisu
- Choose an appropriate mold, such as a square or round mousse mold or a glass container. Quickly dip ladyfingers in milk to moisten them evenly, but do not soak them for too long to prevent them from becoming too soft. Arrange a layer of soaked ladyfingers tightly at the bottom of the mold.
- Using a spoon or piping bag, spread a layer of blueberry jam evenly over the ladyfingers. You can add extra jam for a richer flavor. Then, pipe or spread a layer of tiramisu mixture over the blueberry jam. Smooth it out with a spatula, then gently tap the mold to release any air bubbles.
- Repeat the process by layering another set of soaked ladyfingers, a layer of blueberry jam, and another layer of tiramisu mixture, then smooth out the top.
Chill and Final Decoration
- Place the assembled tiramisu in the freezer for 30 minutes to let the surface set.
- After 30 minutes, remove it and prepare the final layer of decoration. Soak 2g of gelatin sheets in enough cold water for 5-10 minutes until soft. Discard excess water, then add 50g of warm water and stir until the gelatin sheets are fully dissolved. Add 30g of blueberry jam and mix well.
- Slowly pour the blueberry-gelatin mixture over the frozen tiramisu, letting it flow naturally and evenly cover the surface. Add a layer of fresh blueberries on top.
- Once done, refrigerate the tiramisu for at least 4 hours to fully set and absorb the flavors. After chilling, remove it from the mold, cut into pieces, and enjoy the delicious blueberry tiramisu!