Blueberry Tiramisu
Gourmet Recipe

While you can make this dessert year-round thanks to frozen blueberries, summer is the optimal season to make Blueberry Tiramisu. Fresh blueberries are at their peak from late May to early August, offering a burst of natural sweetness and tartness that elevates this dish to a new gourmet level.

The ingredients for Blueberry Tiramisu are easily accessible in most grocery stores, but for the best quality, choose homegrown blueberries. Here’s a quick guide:

Fresh blueberries can be bought at farmers’ markets, organic grocers, or supermarkets.

Mascarpone cream and Reduced-fat cream can be found in the dairy or cheese section of large supermarkets, or at specialty Italian food stores.

Cornstarch – look in the baking aisle; any brand will do.

Ladyfingers (savoiardi) are traditional, but soft vanilla or butter cookies work beautifully here.

Absolutely! Flexibility is part of what makes this dessert so appealing. Here are some thoughtful substitutions you can consider:

You can substitute mascarpone with cream cheese (softened) for a tangier flavor.

I like to use reduced-fat cream, but you can also full-fat cream which gives a richer taste.

Sugar can be substituted with maple syrup or honey can be used to sweeten both the cream and jam, though you may need to adjust quantities.

Cornstarch can be substituted with arrowroot powder or tapioca starch are great alternatives for thickening the blueberry jam.

Feel free to experiment, but be sure to taste and adjust as you go.

Absolutely, and in fact, it works beautifully with many recipes with Mediterranean flavors.

For an appetizer, start your meal with start your meal with delicious French Green beans with Bacon or Bacon Wrapped Asparagus.

Serve these Mediterranean Breaded Beef Steaks as the main course, alongside fresh salads such as Cucumber Red Onion Salad, Garlic Tomato Salad, or any other sides.

For a dessert, go with my No-Egg Blueberry Tiramisu.

Pairing the right drink with dessert can elevate the whole experience. Here are some great pairings for Blueberry Tiramisu:

Sparkling wines – Prosecco or Moscato d’Asti enhance the fruity notes.

White wine – a chilled Encruzado or Sauvignon Blanc balances the tartness of the blueberries.

Non-alcoholic – lavender lemonade, iced chamomile tea, or a blueberry shrub soda for a complex but booze-free pairing.

This dessert is best served after chilling for at least 4 hours, and leftovers can be stored in an airtight container in the fridge for up to 2 days. In fact, it tastes even better the next day as the flavors meld. 🙂

Avoid freezing, as the mascarpone and cream mixture tends to separate upon thawing, resulting in a grainy texture. If you’re prepping for a party, make it the night before for maximum flavor and convenience.

Here are some of my secrets to making your Blueberry Tiramisu an absolute showstopper:

• Don’t overcook your blueberry jam. Once it thickens slightly, remove it from heat. It will continue to thicken as it cools.
• Layer textures. Alternate thick and thin cookie layers to give your tiramisu a lovely balance of creaminess and bite.
• Garnish with some fresh blueberries, mint leaves, or a dusting of powdered sugar on top your dish will turn into a centerpiece.