Name: Blackberry Tiramisu Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 6 h 35 min
Cuisine: Italian
Ingredients: 4 cups blackberries (fresh or frozen); ½ cup water; ¾ cup granulated sugar; 1 tablespoon lemon juice; 1 ½ cups heavy cream; 16 ounces mascarpone cheese (cold or room temperature); ¾ cup granulated sugar; ¾ cup blackberry syrup (from above); 1 teaspoon vanilla extract; 1 (7 oz) package Savoiardi ladyfingers (about 24)

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Introduction

This Blackberry Tiramisu is a delightful twist on the classic Italian dessert, using fresh blackberry syrup for a fruity, vibrant flavor. Creamy mascarpone and light ladyfingers combine perfectly with the tartness of blackberries for a refreshing treat that’s perfect for any occasion.

The image shows a square slice of a layered dessert on a white plate, placed on a white marbled surface. The dessert has three main layers: the bottom and middle layers consist of a light yellow sponge cake soaked in a deep purple berry sauce, giving it a marbled effect; the second layer is thick and creamy, light pink in color, likely a berry-flavored mousse or whipped cream. The top layer features five evenly spaced dollops of the same light pink creamy topping with a smooth and slightly fluffy texture. Fresh blackberries surround the plate, adding contrast with their deep black-purple color. Two purple and white striped paper straws lay diagonally near the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups blackberries (fresh or frozen)
½ cup water
¾ cup granulated sugar (for syrup)
1 tablespoon lemon juice
1 ½ cup heavy cream
16 ounces mascarpone cheese (cold or room temperature)
¾ cup granulated sugar (for filling)
¾ cup blackberry syrup (from the syrup recipe below)
1 teaspoon vanilla extract
1 (7 oz) package Savoiardi ladyfingers (about 24)

Instructions

Step 1: Make the blackberry syrup by placing blackberries and water in a medium saucepan over medium-high heat. Crush the berries with a potato masher or fork. Bring to a simmer, then reduce heat to medium-low and simmer for about 2 minutes.
Step 2: Remove the pan from heat and strain the berries through a fine-mesh strainer into a measuring cup. Press the berries to extract as much juice as possible, discarding the seeds.
Step 3: Return the strained juice to the pan, add sugar and lemon juice, bring to a boil, then simmer for 4–5 minutes until slightly reduced. Remove from heat and refrigerate until completely cool.
Step 4: Whip the heavy cream in a stand mixer fitted with a whisk attachment until stiff peaks form. Transfer to a bowl.
Step 5: Replace the whisk with the paddle attachment. Add mascarpone, sugar, ¾ cup blackberry syrup, and vanilla to the mixer, and beat on high until combined.
Step 6: Add about one cup of the whipped cream to the mascarpone mixture and beat until incorporated. Gently fold in the remaining whipped cream by hand.
Step 7: Dip ladyfingers one at a time into the blackberry syrup until soaked but not soggy. Arrange them in two straight rows of six in an 8-inch square dish to form an even layer.
Step 8: Spread half of the mascarpone filling over the layer of ladyfingers. Add another soaked layer of ladyfingers on top.
Step 9: Spread half of the remaining filling over the second layer of ladyfingers. Transfer the rest of the filling to a pastry bag or ziplock bag with the corner cut off and pipe evenly over the tiramisu.
Step 10: Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to let the flavors meld.

Tips & Variations

For a boozy version, add a tablespoon of blackberry liqueur or rum to the blackberry syrup before dipping the ladyfingers.
Use fresh blackberries when in season for the best flavor, but frozen berries work well too.
You can substitute the ladyfingers with sponge cake slices if preferred.
Be careful not to soak the ladyfingers too long to avoid a soggy dessert.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. The flavors improve after resting overnight. When ready to serve, let it sit at room temperature for about 10 minutes for the best texture. Avoid freezing, as it may change the creamy consistency.

How to Serve

A square piece of layered dessert sits on a white plate resting on a white marbled surface. It has two visible layers of light yellow sponge cake soaked with deep purple blackberry syrup, separated and topped by thick, light purple whipped cream layers. The top has five fluffy dollops of the same light purple whipped cream neatly placed. Fresh blackberries surround the plate, adding a dark contrast, and two purple and white striped paper straws lie diagonally in the foreground. The overall look is soft and creamy with a fresh berry touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tiramisu without alcohol?

Yes, this recipe is naturally alcohol-free. If you want to add a boozy touch, you can include a splash of liqueur in the syrup, but it’s delicious as is.

How do I prevent the ladyfingers from getting too soggy?

Dip the ladyfingers briefly in the syrup—just enough to soak but not saturate them. Quick dips and a firm hand prevent sogginess while still infusing flavor.