Lemon Blueberry Tiramisu (Eggless)
Lemon Blueberry Tiramisu (Eggless)
Ingredients
For the Lemon Sugar Syrup
- 120 g water
- 60 g granulated sugar
- 40 g fresh lemon juice
- 1 lemon, zested
For the Eggless Blueberry Mascarpone Cream
- 200 g mascarpone cheese, room temperature
- 180 g whipped cream, at soft peaks
- 40 g icing sugar
- 75 g blueberry compote
- 1 lemon, small, zested
- 1/2 teaspoon vanilla
For Assembly
- as needed ladyfingers
- as needed blueberry curd
Instructions
- 1
To prepare the Lemon Sugar Syrup, combine the water and granulated sugar in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved.
⏱️ 3 min
- 2
Remove the saucepan from the heat. Stir in the fresh lemon juice and lemon zest. Allow the syrup to cool completely at room temperature before using.
⏱️ 2 min
- 3
To prepare the Eggless Blueberry Mascarpone Cream, in a medium bowl, whisk the room temperature mascarpone cheese and icing sugar together until the mixture is smooth and well combined.
⏱️ 5 min
- 4
Gently fold the whipped cream (at soft peaks) into the mascarpone mixture until just combined. Be careful not to overmix.
⏱️ 3 min
- 5
Add the blueberry compote, zest of the small lemon, and vanilla extract to the mascarpone cream. Mix gently until the ingredients are just incorporated. Again, avoid overmixing.
⏱️ 2 min
- 6
To assemble the tiramisu, quickly dip individual ladyfingers into the cooled lemon sugar syrup. Do not over-soak them; a quick dip on each side is sufficient.
⏱️ 5 min
- 7
Arrange a single layer of the soaked ladyfingers at the bottom of your chosen serving dish, covering the entire base.
⏱️ 3 min
- 8
Spread half of the prepared Eggless Blueberry Mascarpone Cream evenly over the layer of ladyfingers.
⏱️ 2 min
- 9
Repeat the layering process: add another layer of quickly dipped ladyfingers, followed by the remaining half of the blueberry mascarpone cream.
⏱️ 5 min
- 10
Evenly spread the blueberry curd mixture over the top layer of mascarpone cream.
⏱️ 2 min
- 11
Cover the tiramisu and chill in the refrigerator for a minimum of 6 hours, or preferably overnight, to allow the flavors to meld and the tiramisu to set properly.
⏱️ 360 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Blueberry Tiramisu (Eggless)
For the Lemon Sugar Syrup
- 120 g water
- 60 g granulated sugar
- 40 g fresh lemon juice
- 1 lemon, zested
For the Eggless Blueberry Mascarpone Cream
- 200 g mascarpone cheese, room temperature
- 180 g whipped cream, at soft peaks
- 40 g icing sugar
- 75 g blueberry compote
- 1 lemon, small, zested
- 1/2 teaspoon vanilla
For Assembly
- as needed ladyfingers
- as needed blueberry curd
Instructions
- 1
To prepare the Lemon Sugar Syrup, combine the water and granulated sugar in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved.
⏱️ 3 min - 2
Remove the saucepan from the heat. Stir in the fresh lemon juice and lemon zest. Allow the syrup to cool completely at room temperature before using.
⏱️ 2 min - 3
To prepare the Eggless Blueberry Mascarpone Cream, in a medium bowl, whisk the room temperature mascarpone cheese and icing sugar together until the mixture is smooth and well combined.
⏱️ 5 min - 4
Gently fold the whipped cream (at soft peaks) into the mascarpone mixture until just combined. Be careful not to overmix.
⏱️ 3 min - 5
Add the blueberry compote, zest of the small lemon, and vanilla extract to the mascarpone cream. Mix gently until the ingredients are just incorporated. Again, avoid overmixing.
⏱️ 2 min - 6
To assemble the tiramisu, quickly dip individual ladyfingers into the cooled lemon sugar syrup. Do not over-soak them; a quick dip on each side is sufficient.
⏱️ 5 min - 7
Arrange a single layer of the soaked ladyfingers at the bottom of your chosen serving dish, covering the entire base.
⏱️ 3 min - 8
Spread half of the prepared Eggless Blueberry Mascarpone Cream evenly over the layer of ladyfingers.
⏱️ 2 min - 9
Repeat the layering process: add another layer of quickly dipped ladyfingers, followed by the remaining half of the blueberry mascarpone cream.
⏱️ 5 min - 10
Evenly spread the blueberry curd mixture over the top layer of mascarpone cream.
⏱️ 2 min - 11
Cover the tiramisu and chill in the refrigerator for a minimum of 6 hours, or preferably overnight, to allow the flavors to meld and the tiramisu to set properly.
⏱️ 360 min