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Blackberry Tiramisu

A delightful twist on the classic tiramisu, this blackberry version features creamy mascarpone, light ladyfingers, and a sweet-tart blackberry syrup, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert
Cuisine: Italian, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Blackberry Syrup
  • 4 cups blackberries
  • ½ cup water
  • ¾ cup sugar
  • 1 tbsp lemon juice
For the Filling
  • 1½ cups heavy cream Whipped until stiff peaks
  • 16 oz mascarpone cheese
  • ¾ cup blackberry syrup Chilled
  • ¾ cup sugar
  • 1 tsp vanilla
For Assembly
  • 1 package Savoiardi ladyfingers (approx. 24 pieces)

Method
 

Make the Blackberry Syrup
  1. In a saucepan, simmer the blackberries and water, mashing the berries to extract juice.
  2. Strain the mixture to remove seeds, then return the juice to the pan with sugar and lemon juice.
  3. Boil and then simmer until thickened. Chill completely.
Prepare the Filling
  1. Whip the heavy cream until stiff peaks form.
  2. In another bowl, beat mascarpone with sugar, vanilla, and chilled blackberry syrup until well combined.
  3. Gently fold in the whipped cream.
Assemble the Tiramisu
  1. Dip ladyfingers quickly in blackberry syrup and layer them in a baking dish.
  2. Spread half of the mascarpone mixture over the ladyfingers.
  3. Add another layer of dipped ladyfingers, then top with the remaining mascarpone. Optionally, use a piping bag for the top layer.
Chill and Serve
  1. Refrigerate the tiramisu for at least 6 hours or overnight before serving.
  2. Garnish with fresh blackberries or syrup before serving.

Notes

Chill the blackberry syrup thoroughly before adding to mascarpone, dip ladyfingers quickly to keep them tender. For prettiness, use piping bag for the final layer.