Lemon Blueberry Tiramisu

I love putting a new spin on a classic recipe. Like, for example, this Lemon Blueberry Tiramisu—a light, fresh twist on a dessert favorite.

Tiramisu is a dessert so amazing, it’s hard to believe how easy it is to make. The classic version is just ladyfinger cookies dipped in coffee, layered with sweet, fluffy mascarpone cheese filling and dusted with cocoa powder. It comes together in under half an hour, and you don’t even have to turn on the oven.

This Lemon Blueberry Tiramisu is just as easy, but deliciously different. It replaces the dark richness of coffee and cocoa with the light, fruity flavors of lemon and blueberry. With its delightful blend of sweet and tart, light and rich, this revamped tiramisu is sure to become a new classic.

Is it necessary to chill the tiramisu overnight, or can it be served sooner?

Chilling the Lemon Blueberry Tiramisu overnight is recommended to allow the flavors to meld together and for the filling to set correctly. However, if you are short on time, you can serve the tiramisu after it has been chilled for at least 4-6 hours in the refrigerator.

You can also add a Tablespoon of pudding mix to make the filling a bit firmer, which can shorten the chilling time. Remember that the longer the tiramisu chills, the better the flavors will develop, and the more cohesive the layers will become. If you serve it too soon, the filling may be loose, or the ladyfingers may be too dry. So, while it is possible to serve the tiramisu sooner, chilling it overnight will yield the best results.

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How should I store leftover tiramisu?

It would be best to store your Lemon Blueberry Tiramisu in the refrigerator, covered with plastic wrap, or in an airtight container to prevent it from drying out or absorbing any other flavors in the refrigerator.

It is best to chill the tiramisu overnight before serving, but it can also be stored in the fridge for up to 2-3 days if stored properly. It is not recommended to freeze Lemon Blueberry Tiramisu because the texture and taste of the dessert may be affected.

The mascarpone cheese and whipped cream may separate and become grainy or watery after thawing. Additionally, the ladyfingers may become soggy and lose their texture when frozen and thawed. Enjoying this dessert fresh and within the recommended storage time frame is best.

Blueberry preserves: I used Smucker’s blueberry preserves for this recipe, but any blueberry preserves, including homemade, will work well. Jelly or jam would also work, but the layers of the tiramisu may not hold up quite as well.

Lemon juice: Fresh or from concentrate works well for this recipe.

Ladyfingers: I used the Alessi brand Ladyfingers, but any brand will work equally well. Cut into strips, angel food cake or sponge cake can be used in a pinch, though the flavor and texture of the final dessert will differ somewhat.

Lemon curd: I get mine at our local store, but you can also make your own.

Heavy cream: You want to make sure to use heavy cream and NOT milk to achieve the best results.

Powdered sugar: ⅓ cup of granulated white sugar can be substituted, though it may take more beating to fully incorporate it into the heavy cream without leaving it grainy.

French vanilla instant pudding mix: Vanilla, white chocolate, cheesecake, or even lemon pudding mix can all be substituted here.

Mascarpone cheese: You can use cream cheese or cream cheese spread instead, but be sure it is at room temperature first and be aware that it will affect the flavor somewhat.

Lemon Blueberry Tiramisu

Line a 9×9 inch square baking dish with parchment paper.
Place ⅔ cup blueberry preserves and the lemon juice in a large, shallow dish and mix until well combined.
Dip the ladyfingers, one at a time, in the lemon-blueberry mixture to completely submerge.
Allow any excess liquid to drip off, and then place the dipped ladyfingers in a single layer on the bottom of the prepared pan.
Spread ⅓ cup of the blueberry preserves evenly over the ladyfingers and top with ⅓ cup of the lemon preserves. Spread gently into an even layer.
In a large mixing bowl, beat the heavy cream, powdered sugar, and French vanilla pudding mix with a hand or stand mixer until light and fluffy, scraping down the side as necessary to combine everything evenly.
Mix in the mascarpone cheese just until combined.
Scoop half the whipped cream mixture onto the edges and middle of the ladyfinger layer.
Spread it out as gently as possible to avoid disturbing the curd layer into an even layer.
Repeat steps 3-8 to create a second layer of each component.
Even out the last layer of whipped cream and mascarpone, cover the tiramisu well with plastic wrap, and place in the refrigerator to chill overnight.
When ready to serve, garnish with lemon zest and fresh blueberries, optional and then cut into 8 squares and serve.