Name: Blackberry Tiramisu Recipe
Prep time: 20 min
Cook time: 15 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 fresh and fruity twist on the classic Italian dessert. Layers of blackberry-soaked ladyfingers and creamy mascarpone filling combine to create a delicious treat perfect for warm weather or special occasions.

A square piece of layered dessert sits on a white plate, placed on a white marbled surface, decorated with fresh blackberries around it. The dessert has four layers: the bottom and third layers are light-colored sponge cake with a dark purple berry spread in between, the second and top layers are thick, light purple mousse or cream. On top, there are five dollops of the same purple mousse, forming small peaks. The textures show soft cake and airy cream, with the berry spread slightly seeping into the cake. Two purple and white striped paper straws lie in the foreground. Photo taken with an iphone --ar 4:5 --v 7

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 recipe above)
1 teaspoon vanilla
1 (7 oz) package Savoiardi ladyfingers (about 24)

Instructions

Step 1: Make the blackberry syrup by placing the 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 lower heat and simmer for about 2 minutes.
Step 2: Remove the pan from heat and strain the berries through a fine-mesh strainer set over a measuring cup, pressing to extract as much juice as possible. Discard the seeds.
Step 3: Return the blackberry 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 chill completely in the refrigerator.
Step 4: Whip the heavy cream in a stand mixer with the whisk attachment until stiff peaks form. Transfer to a bowl and switch the mixer to the paddle attachment.
Step 5: Add mascarpone cheese, sugar, ¾ cup blackberry syrup, and vanilla to the mixer. Beat on high until combined. Add about a cup of whipped cream and beat to incorporate, then gently fold in the remaining whipped cream.
Step 6: Dip ladyfingers one at a time in blackberry syrup until soaked but not soggy. Arrange them in two straight rows of six along the bottom of an 8-inch square dish.
Step 7: Spread half of the mascarpone filling over the ladyfingers. Add another soaked layer of ladyfingers on top of the filling.
Step 8: Spread half of the remaining filling over the second layer of ladyfingers. Transfer the remaining filling to a pastry bag or a ziplock bag with the corner cut off, and pipe it evenly over the top.
Step 9: Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and the dessert to set.

Tips & Variations

Use fresh blackberries for a brighter flavor, but frozen berries work well when fresh aren’t available.
For added texture, sprinkle chopped toasted almonds or pistachios between layers.
Swap lemon juice for orange juice to introduce a sweeter citrus note to the syrup.
Serve with fresh blackberries on top for an extra pop of color and freshness.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. It’s best enjoyed chilled. When ready to serve, you can let it sit at room temperature for 10-15 minutes for a softer texture. Avoid freezing as it may affect the creamy consistency.

How to Serve

The image shows a close-up of a small cake slice with three visible layers. The bottom and middle layers are light yellow sponge cake soaked in a dark red berry syrup, giving them a wet texture. Between and on top of the cake layers is a thick, fluffy pink cream with a smooth texture, topped with dollops of the same pink cream creating soft peaks. A single blackberry sits next to the cake on a white plate. A silver fork rests on the plate near the cake, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tiramisu ahead of time?

Yes, making it the day before allows the flavors to meld beautifully. Just be sure to keep it refrigerated until serving.

What can I substitute for mascarpone cheese?

If mascarpone isn’t available, you can mix cream cheese with a little heavy cream to achieve a similar texture, though the flavor will be slightly different.