Blueberry Tiramisu (No-Bake, No Oven)
If you’re looking for a delightful dessert that might just steal the show at your next gathering, this easy homemade blueberry tiramisu recipe is the perfect choice! It’s a no-bake treat that combines the luscious creaminess of mascarpone with the bright, tangy flavor of fresh blueberries. The layers of delicate savoiardi cookies soaked in blueberry sauce create a refreshingly sweet and creamy experience that everyone will rave about. Plus, it requires no oven, making it a perfect recipe for warm days or busy schedules!
Recipe Summary:
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 3–4 hours (including chilling)
- Servings: 8
- Estimated Calories: 300 per slice
Ingredients:
- 300 g (17 oz / about 2 1/2 cups) blueberries
- 4 tbsp (about 50 g / 1.8 oz) sugar, divided
- 1 tbsp (15 ml / 0.5 fl oz) lemon juice
- 1 tsp (about 3 g / 0.1 oz) cornstarch
- 2–3 tbsp (30–45 ml / 1–1.5 fl oz) cold water (for slurry)
- 360 ml (1 1/2 cups / 12 fl oz) cold heavy cream
- 2 tbsp (about 30 g / 1 oz) sweetened condensed milk
- 1 tsp (5 ml) vanilla extract
- 200 g (11 oz / about 3/4 cup) mascarpone
- 200–250 g (7–9 oz) savoiardi ladyfinger cookies (as needed)
- Fresh blueberries and mint (optional for garnish)
Instructions:
- Make the Blueberry Sauce: In a saucepan, combine blueberries, 2 tablespoons of sugar, and lemon juice.
- Mix cornstarch with cold water to create a smooth slurry, then stir this into the blueberries.
- Cook the mixture over medium heat, stirring constantly, until it thickens slightly (about 2–5 minutes).
- Remove from heat and let it cool to room temperature.
- Prepare the Cream: In a large bowl, whip the cold heavy cream with the remaining 2 tablespoons of sugar, vanilla extract, and sweetened condensed milk until soft peaks form.
- Gently fold in the mascarpone until fully combined and the mixture is smooth and thick.
- Assemble the Tiramisu: Spread a thin layer of the cream mixture in the bottom of your serving dish.
- Add a layer of savoiardi cookies, spoon over some blueberry sauce, and scatter a few fresh blueberries on top.
- Repeat the layers, finishing with a generous layer of cream and blueberry sauce on top.
- Garnish with additional fresh blueberries and mint, if desired.
- Cover and refrigerate for 3–4 hours (or overnight) until set. Slice and serve cold.
Why This Recipe is Popular
This blueberry tiramisu is a crowd favorite, especially during warm months when fresh berries are at their peak. It’s nostalgic for many, reminding them of classic Italian desserts with a fruity twist. Its no-bake nature and straightforward preparation make it accessible for everyone, from novice cooks to seasoned bakers.
Serving Suggestions
This delicious dessert is ideal for summer gatherings, barbecues, or even a casual family dinner. It pairs wonderfully with a chilled glass of prosecco or a cup of coffee if you’re looking for a refreshing end to a meal.
Tips and Variations
- Storage: Keep leftovers covered in the refrigerator for up to 3 days for optimal freshness.
- Texture: If you prefer a softer tiramisu, soak the savoiardi cookies briefly in the blueberry sauce before layering.
- Flavor: Experiment by adding other berries like raspberries or strawberries for a mixed berry version.
- Swaps: For a lighter version, replace some of the mascarpone with Greek yogurt.
FAQs
1. Can I use frozen blueberries for this recipe?
Yes, frozen blueberries will work fine, but make sure to thaw and drain them well before use.
2. How long can I store the blueberry tiramisu?
It can be stored in the refrigerator for up to 3 days.
3. Can I make this recipe ahead of time?
Absolutely! It’s best when made a day in advance to allow flavors to meld together.
4. What can I use instead of mascarpone?
You can try cream cheese or a blend of cream cheese and whipped cream for a similar texture.
Indulge yourself in the creamy delight of this easy homemade blueberry tiramisu recipe! It’s a wonderful way to impress your family and friends without any fuss. Enjoy making and sharing this perfect treat!
