Dessert
Blueberry Tiramisu
1 hServes 10Nutri-Score D€€
D
1 h
1 hBlueberry Tiramisu
what you need
Ingredients
blueberries (fresh, rinsed)Produce600 g
waterOther120 ml
sugar (for the blueberry compote)Pantry150 g- lemon juice (freshly squeezed)Produce60 ml
heavy cream (cold)Dairy360 ml- mascarpone cheese (at room temperature)Dairy450 g
- sugar (for the mascarpone cream)Pantry150 g
vanilla extractPantry10 ml- ladyfingers (enough to fill the dish)Bakery260 g
- blueberry jam (for the curd)Pantry180 g
- water (for the curd)Other50 ml
- cornstarchPantry10 g
egg (beaten)Dairy1 piece- lemon juice (for the curd)Produce45 ml
per serving
Nutrition
372kcal
- Carbs
- 48 g
- Proteins
- 6 g
- Fat
- 18 g
what you’ll use
Tools
Saucepan
Mixing bowl
Hand mixer
Baking dish
Whisk
step by step
Method
- Step 1
Cook the blueberry compote
- Combine the blueberries, water, sugar and lemon juice in a saucepan.
- Cook over medium heat, stirring, until the blueberries burst and the mixture thickens slightly.
- Set aside to cool completely.
- Step 2
Make the blueberry curd
- Whisk the blueberry jam, water, cornstarch, egg and lemon juice in a saucepan until smooth.
- Cook over low heat, whisking constantly, until the curd thickens.
- Remove from the heat and let cool.
- Step 3
Whip the mascarpone cream
- Whip the heavy cream with the sugar and vanilla extract to soft peaks.
- Fold in the mascarpone gently until smooth and creamy.
- Step 4
Soak the ladyfingers
- Mix some of the cooled blueberry compote with a little water to make a soaking liquid.
- Dip each ladyfinger briefly into the blueberry liquid.
- Step 5
Assemble the tiramisu
- Layer the soaked ladyfingers in the bottom of the dish.
- Spread over half of the mascarpone cream, then a layer of blueberry compote.
- Repeat with the remaining ladyfingers, cream and compote.
- Step 6
Top and chill
- Spread the blueberry curd over the top of the tiramisu.
- Refrigerate until set before serving.
most cooked first