Ingredients
- Mascarpone cheese: 16 ounces
- Heavy cream: 1 cup
- Granulated sugar: 1/2 cup
- Egg yolks: 3 large
- Ladyfingers: 24
- Fresh blueberries: 2 cups
- Blueberry jam: 1/4 cup
- Coffee, cooled: 1 cup
Instructions
- Step 1: In a large bowl, whisk together the mascarpone cheese, heavy cream, and granulated sugar until smooth and creamy. In a separate bowl, whisk the egg yolks until light and fluffy. Gently fold the egg yolks into the mascarpone mixture.
- Step 2: Lightly brush each ladyfinger with cooled coffee and arrange half of them in a single layer in the bottom of an 8×8 inch baking dish.
- Step 3: Spread half of the mascarpone mixture evenly over the ladyfingers. Top with 1 cup of fresh blueberries and dollops of blueberry jam.
- Step 4: Arrange the remaining coffee-soaked ladyfingers over the blueberry layer. Spread the remaining mascarpone mixture over the ladyfingers.
- Step 5: Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Step 6: Before serving, garnish with the remaining 1 cup of fresh blueberries.
Notes
- Store leftover tiramisu in an airtight container in the refrigerator for up to 3 days, but it's best enjoyed within the first 24 hours.
- Because it's a chilled dessert, reheating isn't necessary or recommended, simply take it out of the fridge about 15 minutes before serving.
- A dusting of powdered sugar on top just before serving adds a touch of elegance and sweetness that complements the blueberries beautifully.
- For an even more intense blueberry flavor, gently warm the blueberry jam before dolloping it onto the mascarpone layer, making it easier to spread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American