Blueberry Tiramisù, Blueberry Syrup

A smooth, vibrant twist on the Italian classic: rich mascarpone cream infused with blueberry syrup, layered with syrup-dipped ladyfingers, and topped with a piped finish.

This blueberry tiramisu is the ultimate summer dessert; chilled, fruity, and no-bake, making it perfect for sunny days, garden parties, or brunches. It’s bursting with juicy blueberries (antioxidants!) and layered with a rich, creamy filling that’s as indulgent as it is refreshing. And here's a little additional surprise: thanks to the mascarpone, cream and eggs, each serving packs a modest amount of protein…. so you could say it’s a dessert with benefits.

You can (and should because it needs to set in the fridge) whip it up ahead of time, pop it in the fridge overnight, and let it steal the show at your next gathering or picnic. It’s gorgeous, playful, and just a little bit healthy, what more could you want?

The process is delightfully simple: just whip, dip, and layer your way to a stunning, delicious dessert that tastes as impressive as it looks.

The process remains relatively similar to the Italian classic, with this variation simply using berry-infused mascarpone cream to give it that natural purple hue, and a vibrant home-made berry syrup instead of coffee to soak the lady fingers.

It’s essential that the tiramisu chills for at least 6 hours, however overnight is bes. If it doesn’t give it sufficient time to set and firm up in the fridge, you will be left with a very sloppy purple mess… and you will not be happy!

I did not include any caffeine in my recipe, however if you would like to add an element of caffeine, simply mix 1/2 cup strong brewed coffee (cooled) with 1/4 cup blueberry syrup, and use this to soak the ladyfingers instead of the pure blueberry syrup.

Let’s begin…