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Blackberry Tiramisu Recipe

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This Blackberry Tiramisu is a vibrant twist on the classic Italian dessert, layering sweet-tart blackberry compote, creamy mascarpone filling, and berry-soaked ladyfingers. It’s an elegant, no-bake dessert perfect for spring, summer, or special occasions.

Ingredients

Scale

Blackberry Layer:

  • 2 cups fresh or frozen blackberries

  • 2 tbsp granulated sugar

  • 1 tbsp lemon juice

  • 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)

Ladyfinger Layer:

  • 20–24 ladyfingers (savoiardi)

  • ½ cup blackberry juice or berry-flavored herbal tea, cooled

  • 1 tbsp blackberry liqueur or crème de cassis (optional)

Mascarpone Cream Layer:

  • 8 oz mascarpone cheese, softened

  • 1½ cups heavy whipping cream, chilled

  • ½ cup powdered sugar

  • 1 tsp vanilla extract

Topping:

  • Fresh blackberries

  • Crushed freeze-dried blackberries (optional)

  • White chocolate shavings or mint leaves

Instructions

  • Make Blackberry Compote:
    In a saucepan over medium heat, cook blackberries, sugar, and lemon juice for 6–8 minutes until softened.
    Optional: Add cornstarch slurry and simmer 1–2 minutes to thicken. Strain to remove seeds if desired. Cool completely.

  • Prepare Mascarpone Cream:
    Beat mascarpone until smooth. In a separate bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Fold into mascarpone gently.

  • Soak Ladyfingers:
    Combine blackberry juice and liqueur (if using) in a shallow dish. Quickly dip ladyfingers—don’t oversoak.

  • Assemble Tiramisu:
    In an 8×8-inch dish or trifle bowl, layer half the soaked ladyfingers. Spread half the mascarpone cream on top. Spoon half the compote over. Repeat with remaining ladyfingers, cream, and compote.

  • Chill:
    Cover and refrigerate for at least 6 hours, preferably overnight.

  • Top and Serve:
    Before serving, garnish with fresh blackberries, crushed freeze-dried berries, and white chocolate shavings or mint.

Notes

  • Use store-bought blackberry preserves as a shortcut.

  • Add lemon zest to the cream for a brighter flavor.

  • Can be made 1–2 days in advance.

Find it online: http://maicook.com/blackberry-tiramisu-recipe/