Description

This isn’t just tiramisu—it’s a vibrant, fruity twist on a classic dessert. Sweet-tart blackberry syrup replaces coffee, while a pillowy, vanilla-kissed mascarpone cream layers perfectly over ladyfingers. Elegant enough for a dinner party, simple enough for a weeknight treat, and zero baking required!

Ingredients

Scale

For the Blackberry Syrup:

4 cups fresh or frozen blackberries
1 cup granulated sugar (adjust based on berry sweetness)
2 tbsp lemon juice
Zest of 1 lemon

For the Mascarpone Cream:

16 oz mascarpone cheese, room temperature
1 cup powdered sugar
2 cups heavy whipping cream, cold
1 tsp vanilla extract

For Assembly:

2 packages ladyfingers (Savoiardi-style)
Optional garnish: fresh blackberries, mint leaves, extra lemon zest

Instructions

Step 1: Make the Blackberry Syrup

In a medium saucepan, combine blackberries, granulated sugar, lemon juice, and zest.
Cook over medium heat for 5–7 minutes, gently mashing berries.
Strain through a fine-mesh sieve into a bowl, pressing to extract juice. Discard solids.
Let syrup cool completely. Chef’s Tip: Warm syrup will make ladyfingers soggy—patience is key!

Step 2: Whip the Mascarpone Cream

In a cold bowl, beat heavy cream and vanilla extract until soft peaks form.
In a separate bowl, combine mascarpone and powdered sugar until smooth.
Gently fold whipped cream into mascarpone mixture until fully incorporated. Avoid overmixing.

Step 3: Assemble the Tiramisu

Quickly dip ladyfingers (1 second per side) into cooled blackberry syrup and line the bottom of a 9×13 dish.
Spread half of the mascarpone cream over the ladyfingers.
Repeat: another layer of dipped ladyfingers, followed by remaining cream. Smooth the top.

Step 4: Chill

Cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to let flavors meld and dessert set.

Step 5: Serve & Garnish

Scatter fresh blackberries, mint leaves, and lemon zest over the top.
Slice and serve. Optional: drizzle extra syrup or serve with dessert wine or sparkling lemonade.

Notes

Mixed Berry: Use a combination of raspberries, blackberries, and blueberries.
Lemon Blueberry: Swap blackberries for blueberries and add extra lemon zest.
Boozy: Stir in 1–2 tbsp Chambord or Grand Marnier into the syrup.
Gluten-Free / Vegan: Use gluten-free ladyfingers or pound cake; vegan mascarpone and coconut cream.
Individual Portions: Layer in mason jars or glasses for a portable, elegant treat.

Nutrition

Calories: 310 Cal Per Serving
Fat: 21g
Carbohydrates: 26g