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 cup heavy cream; 16 ounces mascarpone cheese (cold or room temperature); ¾ cup granulated sugar; ¾ cup blackberry syrup (from recipe above); 1 teaspoon vanilla extract; 1 (7 oz) package Savoiardi ladyfingers (about 24)

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Introduction

This Blackberry Tiramisu offers a fresh and fruity twist on the classic Italian dessert. Layers of delicate ladyfingers soak up a homemade blackberry syrup, paired with a creamy mascarpone filling for a luscious treat. It’s perfect for summer gatherings or any time you want a light, berry-flavored finale.

A slice of layered dessert sits on a white plate with a glossy finish, placed on a white marbled surface. The dessert has four visible layers: the bottom and third layers are light yellow sponge soaked in dark purple blackberry syrup, the second and top layers are thick and creamy light pink mousse or whipped cream with a smooth texture. On top of the dessert, five rounded dollops of the same pink cream are evenly spaced, each with a small peak. Next to the dessert on the plate is a fresh black blackberry. Around the plate are three more blackberries and two purple-and-white striped paper straws lying diagonally. The lighting is soft and natural, highlighting the creamy and moist textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

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. Bring to a simmer, then reduce heat to medium-low and simmer for about 2 minutes.
Strain the Berries: Remove the pan from heat and pour the mixture through a fine-mesh strainer set over a glass measuring cup. Press the berries with the back of a spoon or ladle to extract as much juice as possible. Discard the seeds.
Reduce the Syrup: 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 in the refrigerator until completely cool.
Prepare the Filling: Using a stand mixer with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a bowl. Switch to the paddle attachment and add mascarpone, sugar, ¾ cup of the blackberry syrup, and vanilla. Beat on high until combined.
Combine the Filling: Add about one cup of whipped cream to the mascarpone mixture and beat to incorporate. Gently fold in the remaining whipped cream by hand until smooth and light.
Assemble the Tiramisu: Quickly dip ladyfingers one at a time into the blackberry syrup until soaked but not soggy. Arrange 12 ladyfingers in two straight rows in the bottom of an 8-inch square dish.
Add Layers: Spread half of the mascarpone filling evenly over the ladyfingers. Top with another layer of syrup-soaked ladyfingers, then spread half of the remaining filling over them.
Pipe the Final Layer: Transfer the remaining filling to a pastry bag fitted with a large round tip (or a ziplock bag with the corner cut off) and pipe it evenly over the top for a decorative finish.
Chill: Cover the dish 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 too—just thaw before cooking.
If you prefer a stronger berry taste, add a splash of blackberry liqueur to the syrup before soaking the ladyfingers.
For a nutty touch, sprinkle toasted almonds or pistachios between the layers.
If you can’t find Savoiardi ladyfingers, use any light sponge cake or vanilla cookies as a substitute.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. This dessert is best enjoyed within this time to maintain freshness and texture. When ready to serve, you can let it sit at room temperature for about 10 minutes to soften slightly. Avoid freezing, as it can change the texture of the mascarpone filling and syrup.

How to Serve

A square slice of layered dessert sits on a white plate with a fresh blackberry at its base, placed on a white marbled surface scattered with additional blackberries and purple-white striped straws. The dessert has three main layers: the bottom and middle layers consist of light yellow sponge soaked with a deep purple berry sauce, while thick layers of light pink creamy mousse with a smooth and fluffy texture fill in between and on top. Five dollops of the same pink mousse are neatly spaced on the top layer, adding height and texture to the piece. 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 an electric mixer?

Yes, you can whip the cream by hand using a whisk, but it will take more time and effort to reach stiff peaks. Folding in the mixture gently is important to keep the filling light and airy.

Can I prepare this dessert in individual serving glasses?

Absolutely! Layer the soaked ladyfingers and mascarpone filling in cups or small jars for an elegant presentation and easy single servings. Just adjust quantities accordingly.