Easy Blueberry tiramisu

I love all kinds of tiramisu with fruit in them, but this blueberry tiramisu really stands out. That’s partly because of the combination with lemon curd, which makes it such a wonderfully fresh dessert.

Homemade blueberry tiramisu

If you’re looking for a show-stopping dessert that’s both easy to prepare and looks beautiful, this tiramisu is perfect. After a few hours in the fridge, it sets nicely so you can cut it into neat slices to serve on plates.

When will you be trying this recipe? And if you love tiramisu; I’ve got a couple more lined up for you. Make sure to try this easy limoncello tiramisu, the raspberry and lemon tiramisu, blackberry tiramisu or the classic tiramisu.

BAKING TIP: You can prepare this tiramisu in a baking dish, layer it in small glasses, or even build it individually on plates.

Why You’ll Love This Recipe

• no raw eggs – I never make my tiramisu recipes with raw eggs, making it the perfect dessert for everyone.
• super easy – it’s quick and ready in no time at all!

Recipe Ingredients

• heavy cream – the combination of the whipped cream with the mascarpone makes the filling deliciously creamy
• mascarpone – in my opinion this is the only cream cheese to use for a tiramisu
• lemon curd – use either store-bought or homemade. I like homemade lemon curd the best!
• lady fingers – the best cookies to use in tiramisu
• blueberries – for this recipe you will need about 9 oz.

How To Make Blueberry Tiramisu

Step 1: Combine cream with mascarpone

In a large bowl add the heavy cream, mascarpone, lemon curd and sugar. Beat until soft peaks form and the mixture is smooth and thick.

Step 2: Making the dipping sauce

In this case the dipping sauce consists of blueberry syrup which is diluted a bit. You will use this to dip the ladyfingers in.

Step 3: Build the layers

Start by building the layers for the tiramisu. You begin with a layer of lady fingers dipped into the liquid. Spread just a little under half of your mascarpone mixture over the lady fingers. Scatter some blueberries over the tip and a little bit of the mascarpone over the berries. Make sure to keep about half of the mixture for the top layer.

Step 4: Make the second layer

Make the second layer and finish with the mascarpone. Cover the entire top of the tiramisu with blueberries. Cover with plastic wrap and let it set in the fridge for at least an hour. Serve chilled.

Storing Blueberry Tiramisu

You can store the tiramisu in the fridge for 3-4 days. It will become a little bit more compact after a day but the flavors are also more intense.

I don’t recommend to freeze homemade tiramisu, as the texture will change slightly. It is possible though if you don’t mind a slightly different texture. In an airtight container, the tiramisu will keep for up to 3 months in the freezer.