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Blackberry Tiramisu Recipe

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3.9 from 14 reviews

This Blackberry Tiramisu is a refreshing twist on the classic Italian dessert, featuring layers of luscious mascarpone cream and blackberry syrup-soaked ladyfingers. The homemade blackberry syrup provides a vibrant, fruity flavor that pairs beautifully with the creamy mascarpone filling. Perfectly chilled and elegantly presented, this dessert is ideal for summer gatherings or special occasions.

Ingredients

Blackberry Syrup

  • 4 cups blackberries (fresh or frozen)
  • ½ cup water
  • ¾ cup granulated sugar
  • 1 tablespoon lemon juice

Filling

  • 1½ cups heavy cream
  • 16 ounces mascarpone cheese (cold or room temperature)
  • ¾ cup granulated sugar
  • ¾ cup blackberry syrup (from recipe above)
  • 1 teaspoon vanilla bean paste

Assembly

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

Instructions

  1. 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 to release their juices. Bring to a simmer, then lower heat to medium-low and simmer for about 2 minutes to soften the berries further.
  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 Syrup: Return the strained blackberry juice to the pan. Add sugar and lemon juice, then bring the mixture to a boil. Simmer for 4-5 minutes until it slightly thickens. Remove from heat and chill in the refrigerator until completely cool.
  4. Whip the Cream: In a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl.
  5. Prepare the Mascarpone Filling: Replace the whisk with the paddle attachment on the mixer. Add mascarpone cheese, sugar, blackberry syrup (¾ cup), and vanilla bean paste to the mixer bowl. Beat on high until smooth and combined. Add about 1 cup of whipped cream and blend until incorporated. Gently fold in the remaining whipped cream with a spatula to keep it light and airy.
  6. Assemble the Tiramisu – First Layer: Quickly dip each ladyfinger into the blackberry syrup, soaking them until wet but not soggy. Arrange a single even layer of soaked ladyfingers (about 12 in two rows of six) in an 8-inch square dish.
  7. First Layer of Filling: Spread half of the mascarpone filling evenly over the ladyfingers layer.
  8. Assemble the Second Layer: Repeat soaking ladyfingers in the blackberry syrup and arrange them on top of the filling layer.
  9. Second Layer of Filling and Decoration: Spread half of the remaining filling on the second layer of ladyfingers. Transfer the remaining mascarpone filling into a pastry bag fitted with a large round tip or a gallon ziplock bag with the corner cut off, and pipe the filling evenly over the top.
  10. Chill: Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and filling to set before serving.

Notes

  • Ensure ladyfingers are soaked briefly to avoid sogginess that can affect texture.
  • Use fresh or frozen blackberries depending on availability; the syrup will work well either way.
  • Vanilla bean paste adds more depth of flavor than vanilla extract but can be substituted if needed.
  • The dessert tastes best after chilling overnight for full flavor development.
  • This tiramisu is best served chilled and consumed within 2 days for optimal freshness.

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