A deliciously cool treat that combines the classic flavors of tiramisu with the bright sweetness of blueberries. Easy to prepare and even easier to enjoy, this no-bake dessert is perfect for warm weather gatherings.
Ingredients
Scale:
24 ladyfinger cookies (savoiardi)
2 cups brewed coffee, cooled
1/4 cup coffee liqueur (optional)
16 oz mascarpone cheese, at room temperature
1 cup heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
2 cups fresh blueberries
2 tbsp sugar
1 tbsp lemon juice
Whipped cream (for garnish)
Additional blueberries (for garnish)
Instructions
In a medium bowl, combine 2 cups of fresh blueberries, 2 tablespoons of sugar, and 1 tablespoon of lemon juice. Gently toss to coat the blueberries and let them sit for about 15 minutes.
In a large mixing bowl, combine the mascarpone cheese, heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, beat on medium speed until the mixture is smooth and creamy, and soft peaks form.
In a shallow dish, mix the cooled brewed coffee with the coffee liqueur, if using. This will be used for dipping the ladyfingers.
Dip each ladyfinger into the coffee mixture for a few seconds, ensuring they are soaked but not falling apart. Lay half of the dipped ladyfingers in a single layer at the bottom of a 9x13 inch dish.
Spread half of the cream filling over the ladyfinger layer, smoothing it out with a spatula. Then, spoon half of the macerated blueberries on top of the cream layer.
Repeat the process by dipping the remaining ladyfingers and layering them on top of the blueberries. Add the remaining cream filling and top with the rest of the blueberries.
Cover the dish with plastic wrap and refrigerate the Blueberry Tiramisu Icebox Cake for at least 4 hours, or preferably overnight.
