Lemon Blueberry Tiramisu
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Lemon Blueberry Tiramisu is refreshing no bake dessert, perfect for all fruit loving people. Light dessert, without coffee is perfect for hot summer days!
This twist on classic tiramisu makes perfect fruit no bake cake that has little to do with the original recipe. Ladyfingers and mascarpone are the only link to famous Italian delicacy. There is another recipe we made that is not exactly kid friendly since it is made with Limoncello , alcohol based lemon liqueur.
It is Limoncello Tiramisu Recipe , also, another great refreshing fruit twist and it also has curd base just like this lemon blueberry tiramisu.
How to store this tiramisu?
The best is to keep it in the refrigerator, covered with plastic to keep the moist.
If you have rectangular plastic or glass container with cover that fits and tightly closes it, this is the best.
How long does it keep?
It will keep in the fridge for up to 3 days.
Lemon Blueberry Tiramisu
Lemon Blueberry Tiramisu is refreshing no bake dessert, perfect for all fruit loving people. Light dessert, without coffee is perfect for hot summer days!
Ingredients
- Ingredients for lemon curd:
- ½ cup fresh lemon juice
- 2 Tbsp lemon zest
- 4 eggs
- 1 cup + 2 Tbsp sugar
- 7 Tbsp unsalted butter, room temperature
- Ingredients for blueberry mix:
- 1 ½ cup blueberry jam
- 2 Tbsp dark rum
- 1 Tbsp fresh lemon juice
- Ingredients for the cake:
- 16 ladyfingers
- 1 cup Mascarpone cheese
- 1 cup lemon curd
- 6 Tbsp blueberry jam
- Fresh blueberries to garnish
Instructions
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Over medium heat, whisk lemon juice, lemon zest,sugar, and eggs in thick bottom medium sized pot. Stir continuously to avoid lumps while your curd is boiling. It should boil about 5 minutes
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Takeaway from the heat and add butter. Combine until it melts and leave in the fridge, covered with plastic wrap to cool completely. Once cooled completely,mix Mascarpone in 1 cup of curd, and leave aside.
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In medium sized bowl, combine blueberry jam, dark rum, and lemon juice using stand mixer.
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Dip ladyfingers, one at a time in blueberry mix on both sides and place them in 5.5 x 7 inches pan.
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Spoon this layer with 3 Tbsp blueberry jam.
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Gently cover with half of Mascarpone - curd cream.
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Repeat steps 4 to 6.
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Garnish with fresh blueberries (optional) and leave tiramisu in the fridge overnight.
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Before serving, cut 6 squares and serve.
Recipe Notes
Curd asks for 2 medium sized lemons.
YOU GET 2 CUPS OD LEMON CURD
One cup of curd will remain unused after your batch of this no bake cake is done. Store it in jar or airtight container up to two weeks. Also, you can freeze lemon curd for a month or more, letting it thaw in the fridge before using. Enjoy it with scones or fruits.
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