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Blackberry Tiramisu Recipe

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★★★★★

4.5 from 143 reviews

A luscious Blackberry Tiramisu that combines fresh blackberry syrup with creamy mascarpone and whipped cream layered over delicate ladyfingers. This no-bake dessert offers a fruity twist on the classic Italian tiramisu, perfect for impressing guests or enjoying a sophisticated treat at home.

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 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

Assembly

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

Instructions

  1. Make the Blackberry Syrup: Place the blackberries and water in a medium saucepan over medium-high heat. Using a potato masher or fork, crush the berries gently to release the juices. Bring the mixture to a simmer, then reduce the heat to medium-low and simmer for about 2 minutes.
  2. Strain the Berries: Remove the pan from heat and pour the berry mixture through 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, then discard the seeds.
  3. Reduce the Syrup: Return the strained blackberry juice to the pan and add sugar and lemon juice. Bring to a boil then simmer for 4-5 minutes until the mixture reduces slightly and thickens. Remove from heat and chill in the refrigerator until completely cold.
  4. Whip the Cream: Using a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer the whipped cream to a separate bowl, then replace the whisk with the paddle attachment on the mixer.
  5. Prepare the Mascarpone Mixture: Add mascarpone cheese, sugar, ¾ cup of the chilled blackberry syrup, and vanilla extract to the mixer bowl. Beat on high speed until combined. Add about one cup of the whipped cream and beat until incorporated. Gently fold in the remaining whipped cream by hand to keep the mixture light and airy.
  6. Dip the Ladyfingers: Quickly dip each ladyfinger into the blackberry syrup to soak them without making them soggy. Arrange a single layer of dipped ladyfingers (two rows of six) evenly in the bottom of an 8-inch square dish.
  7. Layer the Filling: Spread half of the mascarpone filling over the ladyfingers. Add another layer of dipped ladyfingers on top of the filling.
  8. Top with Remaining Filling: Spread half of the remaining filling over the second layer of ladyfingers. Transfer the remaining filling to a pastry bag fitted with a large round tip or a gallon ziplock bag with a corner cut off, and pipe it evenly to cover the tiramisu decoratively.
  9. Chill to Set: 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 firm up before serving.

Notes

  • Use fresh or frozen blackberries interchangeably for the syrup.
  • Make sure not to soak ladyfingers too long to prevent sogginess.
  • Chilling the tiramisu overnight improves texture and flavor.
  • Serve chilled and garnish with fresh blackberries or mint if desired.

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

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