Blueberry-Lemon Tiramisù

Layered with Ladyfingers dipped in a tangy lemon soak and a berry sauce swirled throughout the whipped, creamy layer, this Blueberry-Lemon Tiramisù is the light and airy treat that will take your summer celebrations to the next level. Look for more summer favorites in our May/June 2023 issue!

Blueberry-Lemon Tiramisù
Makes 12 servings
  • Blueberry Compote (recipe follows)
  • 2 cups (480 grams) cold heavy whipping cream
  • 1 tablespoon (3 grams) lemon zest
  • 2 teaspoons (8 grams) vanilla extract
  • ½ teaspoon (1.5 grams) kosher salt
  • 2 cups (400 grams) granulated sugar, divided
  • ¾ cup (180 grams) fresh lemon juice
  • 6 large pasteurized egg yolks (120 grams)
  • 2 (8-ounce) containers (452 grams) cold mascarpone cheese*
  • Ladyfingers (recipe follows)
  • Garnish: fresh blueberries
  1. In the work bowl of a food processor, pulse Blueberry Compote until smooth.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat cold cream, lemon zest, vanilla, and salt at medium- high speed until stiff peaks form, about 2 minutes. Transfer to a large bowl; cover and refrigerate. Clean bowl of stand mixer and whisk attachment.
  3. In a small saucepan, bring ¾ cup (150 grams) granulated sugar and lemon juice to a boil over medium-high heat, stirring until sugar dissolves, about 1 minute. Pour into a medium heatproof bowl, and let cool completely.
  4. In the heatproof bowl of a stand mixer, whisk together egg yolks and remaining 1¼ cups (250 grams) sugar. Place bowl over a saucepan of simmering water. Cook, whisking frequently, until an instant-read thermometer registers 110°F (43°C).
  5. Wipe bottom of stand mixer bowl dry; carefully return bowl to stand mixer. Using the whisk attachment, beat at medium-high speed until thick and ribbon- consistency, 2 to 3 minutes. (Mixture will still have texture from the sugar.) Let cool for 5 to 10 minutes.
  6. In a medium bowl, stir cold mascarpone with a spatula until softened, smooth, and creamy; fold into egg yolk mixture in two additions just until combined. Fold whipped cream into mascarpone mixture in two additions just until combined.
  7. Quickly dip half of Ladyfingers in lemon syrup. (Do not let it soak.) Place in bottom of a 13×9-inch baking dish in a single layer, with long sides of Ladyfingers going along long sides of pan. (Trim or cut Ladyfingers as needed to fully cover bottom of pan.) Spread half of mascarpone mixture (about 4 cups or 630 grams) onto dipped Ladyfingers. Spread ¾ cup (150 grams) Blueberry Compote onto mascarpone mixture.
  8. Dip remaining Ladyfingers in lemon syrup, and layer on compote in pan. Spread remaining mascarpone mixture onto Ladyfingers to fully cover. Dollop remaining compote onto mascarpone mixture; using a wooden pick, swirl compote as desired. Cover and refrigerate for 24 hours before serving. Just before serving, garnish with blueberries, if desired. Cover and refrigerate for up to 3 days.
*We used BelGioioso Mascarpone Cheese.


Makes about 60 cookies
  • ⅔ cup (83 grams) unbleached cake flour
  • 2 ½ tablespoons (20 grams) cornstarch
  • 4 large eggs (200 grams), separated and room temperature
  • ½ cup (100 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
  • ½ teaspoon (2 grams) vanilla extract
  • 2 tablespoons (14 grams) confectioners’ sugar
  1. Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
  2. In a small bowl, sift together flour and cornstarch.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium speed until foamy, about 30 seconds. With mixer on medium speed, add 1⁄4 cup (50 grams) granulated sugar in a slow, steady stream. Increase mixer speed to medium-high, and beat until stiff peaks form, 4 to 5 minutes. Transfer to a medium bowl.
  4. Clean bowl of stand mixer and whisk attachment. Using the whisk attachment, beat egg yolks and ¼ cup (50 grams) granulated sugar at medium-high speed until pale yellow and thick, 2 to 3 minutes. Using a balloon whisk, fold half of egg white mixture and vanilla into egg yolk mixture just until combined; fold in remaining egg white mixture. Fold in sifted flour mixture in two additions just until combined.
  5. Working in batches if necessary, transfer batter to a large pastry bag fitted with a 7⁄16-inch round piping tip (Ateco #805). Pipe 3-inch-long lines at least 1 inch apart on prepared pans. (Final dimensions of Ladyfingers should be 3×1 inches.)
  6. In a small bowl, whisk together confectioners’ sugar and remaining 2 tablespoons (24 grams) granulated sugar. Using a fine-mesh sieve, lightly dust piped batter with sugars.
  7. Bake for 4 minutes. Rotate pans between racks, and bake until light golden brown and dry, 3 to 4 minutes more. Let cool completely. Best used within 24 hours.


Blueberry Compote
Makes about 1¼ cups
  • 9 ounces (256 grams) fresh blueberries (about 2 cups)
  • ⅔ cup (133 grams) granulated sugar
  • 1 tablespoon (15 grams) fresh lemon juice
  • 1 tablespoon (15 grams) water
  • ½ teaspoon (2 grams) vanilla extract
  • ¼ teaspoon kosher salt
  1. In a medium saucepan, combine blueberries, sugar, lemon juice, 1 tablespoon (15 grams) water, vanilla, and salt. Heat over medium-high heat, stirring occasionally, until blueberries begin to break down and mixture begins to boil. Cook, stirring occasionally, until thickened, about 10 minutes. Remove from heat, and let cool completely. Refrigerate in an airtight container for up to 1 week.

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