Print

Blackberry Tiramisu Recipe

Print Recipe

★★★★★

5 from 56 reviews

A refreshing twist on the classic Italian dessert, Blackberry Tiramisu features layers of blackberry-infused ladyfingers and creamy mascarpone filling, topped with luscious blackberry syrup. This no-bake dessert combines the sweetness of fresh blackberries with the richness of mascarpone and whipped cream, perfect for a summer treat or elegant dinner party.

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: In a medium saucepan over medium-high heat, combine blackberries and water. Crush the berries using a potato masher or fork to release juices. Bring to a simmer, then reduce heat to medium-low and cook for about 2 minutes.
  2. Strain the Berries: Remove the pan from heat. Pour the berry mixture through a fine-mesh strainer into a glass measuring cup, pressing down with the back of a spoon or ladle 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. Bring to a boil, then simmer for 4-5 minutes until the mixture is slightly reduced. Remove from heat and chill in the refrigerator until completely cool.
  4. Whip the Cream: Using a stand mixer with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a bowl and set aside.
  5. Prepare the Mascarpone Mixture: Replace the whisk with the paddle attachment on the mixer and add mascarpone cheese, sugar, ¾ cup blackberry syrup, and vanilla extract to the bowl. Beat on high until smooth and combined.
  6. Incorporate Whipped Cream: Add about half of the whipped cream to the mascarpone mixture and beat until incorporated. Gently fold in the remaining whipped cream to maintain a light and airy texture.
  7. Soak the Ladyfingers: Quickly dip each ladyfinger into the blackberry syrup until soaked but not soggy. Arrange two rows of six ladyfingers (total 12) evenly along the bottom of an 8-inch square dish.
  8. Layer the Filling: Spread half of the mascarpone filling evenly over the layer of soaked ladyfingers.
  9. Add Second Layer: Dip the remaining ladyfingers in the syrup and arrange them over the mascarpone layer.
  10. Finish with Remaining Filling: Spread half of the remaining mascarpone filling on top. Transfer the remaining filling to a pastry bag fitted with a large round tip and pipe an even layer over the tiramisu for an elegant finish.
  11. Chill the Dessert: Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and texture to set before serving.

Notes

  • Use fresh blackberries for the best flavor, but frozen can be substituted if fresh are unavailable.
  • Make sure to chill the blackberry syrup completely before using it to avoid melting the whipped cream or mascarpone mixture.
  • Do not soak ladyfingers too long or they will become soggy and fall apart.
  • The tiramisu tastes best after chilling overnight, allowing the flavors to fully develop.
  • For a dairy-free version, consider substituting mascarpone and heavy cream with vegan alternatives.

Keywords: blackberry tiramisu, no-bake tiramisu, berry dessert, mascarpone dessert, Italian dessert, blackberry syrup, easy tiramisu recipe

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