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Blackberry Tiramisu Recipe
Ash Tyrrell

Blackberry Tiramisu Recipe

I have to tell you—I was completely blown away the first time I made this Blackberry Tiramisu. I love classic tiramisu, but adding juicy blackberries gave it such a fresh, fruity twist that made it feel light yet indulgent.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 cup fresh blackberries – Make sure they’re ripe and firm; they add natural sweetness and color.
  • 1/4 cup granulated sugar – Balances the tartness of the blackberries.
  • 1 tablespoon lemon juice – Enhances the berry flavor and adds brightness.
  • 3 large egg yolks – Gives the mascarpone cream its rich texture.
  • 1/2 cup granulated sugar – Used to sweeten the mascarpone mixture.
  • 8 oz mascarpone cheese – Choose full-fat for a creamy smooth texture.
  • 1 teaspoon vanilla extract – Adds depth and complements the berry flavor.
  • 1 cup heavy cream – Whipped to give a light airy consistency to the cream.
  • 1 package ladyfinger cookies about 24 – They absorb the blackberry syrup without becoming mushy.
  • 1/2 cup blackberry puree or juice – For soaking the ladyfingers and intensifying the flavor.
  • Extra blackberries for garnish – Fresh berries on top make it visually stunning.

Method
 

  1. First, I combined blackberries, sugar, and lemon juice in a small saucepan. I cooked it over medium heat until the berries softened and released their juices, creating a fragrant syrup. After letting it cool slightly, I pureed it until smooth.
  2. Next, I whisked the egg yolks and sugar over a double boiler until thick and pale. I folded in the mascarpone and vanilla extract, then gently folded in the whipped cream. The result is a silky, airy cream that’s perfect for layering.
  3. I dipped each ladyfinger briefly into the blackberry puree to soak, then layered them in my baking dish. Over that, I spread a generous layer of mascarpone cream. I repeated the layers, finishing with a thick top layer of cream and a scattering of fresh blackberries.
  4. Finally, I covered the dish and refrigerated it for at least 4 hours. This allows the flavors to meld beautifully, and the ladyfingers absorb the blackberry syrup for a melt-in-your-mouth texture.

Notes

  • I always use fresh, ripe blackberries—they’re sweeter and hold up better in layers.
  • Don’t over-soak the ladyfingers; a quick dip is enough to avoid sogginess.
  • Whip the cream to soft peaks for a lighter, fluffy texture in the mascarpone mixture.
  • I like adding a touch of liqueur to the blackberry syrup—it adds complexity.
  • Chill overnight if possible; I find it enhances the flavor and firmness of the dessert.