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Blackberry Tiramisu Recipe

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★★★★★

4.7 from 82 reviews

This Blackberry Tiramisu is a delightful twist on the classic Italian dessert, featuring a luscious blackberry syrup and creamy mascarpone filling layered with delicate Savoiardi ladyfingers. Fresh or frozen blackberries are simmered down into a sweet-tart syrup that soaks the ladyfingers, while a whipped cream and mascarpone mixture creates an airy, rich filling. Chilled overnight, this no-bake dessert is perfect for summer gatherings or special occasions.

Ingredients

Scale

Blackberry Syrup

  • 4 cups blackberries (fresh or frozen)
  • ½ cup water
  • ¾ cup granulated sugar
  • 1 tablespoon lemon juice

Mascarpone Filling

  • 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

Assembly

  • 1 (7 oz) package Savoiardi ladyfingers (about 24)

Instructions

  1. Make the Blackberry Syrup: Place blackberries and water in a medium saucepan over medium-high heat. Using a potato masher or fork, crush the berries to release their juices. Bring the mixture to a simmer, then reduce heat to medium-low and simmer for about 2 minutes.
  2. Strain the Syrup: Remove the pan from the heat and pour the berries into a fine-mesh strainer set over a glass measuring cup. Press the berries with the back of a ladle or spoon to extract as much juice as possible. Discard the seeds.
  3. Reduce the Syrup: Return the strained blackberry juice to the saucepan, add sugar and lemon juice, then bring to a boil. Simmer for 4-5 minutes until slightly reduced. Remove from heat and chill in the refrigerator until completely cool.
  4. Whip the Cream: In a stand mixer fitted with a whisk attachment, whip the heavy cream until stiff peaks form. Transfer the whipped cream to a separate bowl.
  5. Prepare Mascarpone Mixture: Replace the whisk with the paddle attachment on the mixer. Add mascarpone cheese, sugar, ¾ cup of the chilled blackberry syrup, and vanilla extract to the bowl. Beat on high until smooth and combined.
  6. Combine Whipped Cream and Mascarpone: 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 to keep the mixture light and airy.
  7. Assemble the Tiramisu – First Layer: Quickly dip each ladyfinger in the blackberry syrup, ensuring they are soaked but not soggy. Arrange 12 ladyfingers in an even layer at the bottom of an 8-inch square dish, lining them up in two straight rows of six.
  8. Add Filling and Second Layer: Spread half of the mascarpone filling evenly over the ladyfingers. Dip the remaining ladyfingers in the syrup and arrange them in a layer over the filling.
  9. Top with Filling and Pipe: Spread half of the remaining mascarpone filling over the second layer of ladyfingers. Transfer the final quarter of the filling to a pastry bag fitted with a large round tip (or a gallon ziplock bag with the corner cut off) and pipe it evenly over the tiramisu for a decorative finish.
  10. Chill: Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the dessert to set.

Notes

  • Use fresh blackberries for the best flavor, but frozen blackberries work well too.
  • Make sure not to soak the ladyfingers too long to prevent them from becoming soggy.
  • The tiramisu is best served chilled and can be prepared a day in advance.
  • Substitute mascarpone with cream cheese for a slightly different texture and flavor, if desired.
  • Leftover blackberry syrup can be used as a topping for pancakes or waffles.

Keywords: blackberry tiramisu, no-bake tiramisu, berry dessert, Italian dessert, mascarpone dessert, summer desserts

Find it online: https://todayfoodrecipe.com/blackberry-tiramisu-recipe/