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Tiramisu-inspired blueberry dessert: a delicious fusion of flavors

Tiramisu-inspired blueberry dessert: a delicious fusion of flavors

Discover the unique combination of the creamy texture of tiramisu with the refreshing taste of blueberries in this Tiramisu-inspired blueberry dessert. This dessert layers ladyfingers dipped in a sweet milk mixture with creamy mascarpone cream and a vibrant blueberry sauce. Perfect for those who love classic tiramisu but are looking for a fruity twist.

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Why you'll love it: This dessert combines the rich, creamy layers of traditional tiramisu with the tart sweetness of blueberries, creating a refreshing and delicious treat. The mascarpone cream is creamy and luxurious, while the blueberry sauce adds a pop of color and flavor. Soaked ladyfingers provide a perfect base, making each bite a harmonious blend of textures and tastes.

Perfect occasion: Ideal for summer get-togethers, dinner parties, or any other occasion where you want to impress your guests with a sophisticated yet refreshing dessert. This dessert is also perfect for holiday celebrations, providing a beautiful and delicious addition to any holiday table.

Decorating Tips: For an elegant presentation, garnish the top of the dessert with fresh blueberries, a pinch of powdered sugar and a few mint leaves. You can also add a drizzle of blueberry sauce for an extra pop of color and flavor. Serving in individual glass dishes can improve visual appeal and make serving easier.

Ingredients:

For the blueberry sauce:

  • 622 g frozen blueberries
  • 87 g brown sugar
  • 42 g lemon juice
  • 3 teaspoons of cornstarch
  • 2 teaspoons of water
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For the mascarpone cream:

  • 6 egg yolks
  • 98g brown sugar
  • 35g cornstarch
  • 440g whole milk
  • 1 vanilla pod (optional)
  • 2 teaspoons vanilla bean paste (or vanilla extract)
  • 1/8 teaspoon salt
  • 57g salted butter
  • 225 g of mascarpone
  • 277 g heavy cream

For ladyfingers:

  • 2 packets of boudoirs
  • 480g of milk
  • 30g brown sugar

Instructions:

Prepare the blueberry sauce:

  1. In a medium saucepan, combine blueberries, brown sugar and lemon juice. Stir well to make sure everything is well mixed.
  2. Place the saucepan over medium heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and simmer for about 5 minutes, stirring occasionally to help the blueberries release their juice and dissolve the sugar.
  3. In a small bowl, whisk together cornstarch and water until cornstarch is completely dissolved.
  4. Slowly pour the cornstarch mixture into the pan with the blueberries while stirring continuously to thicken the sauce.
  5. Continue to simmer the sauce for another 2-3 minutes or until it reaches the desired thickness. If the sauce becomes too thick, add a little water to thin it.
  6. Remove the pan from the heat and let the blueberry sauce cool for a few minutes. For a smoother sauce, blend until smooth. Let cool completely.
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Prepare the mascarpone cream:

  1. In a medium saucepan, whisk together the egg yolks, brown sugar, and cornstarch until smooth.
  2. Gradually add the milk while whisking continuously. If using, split the vanilla pod, scrape out the seeds and add the seeds and pod to the mixture. Otherwise, add the vanilla bean paste.
  3. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a slight boil.
  4. Remove from heat and discard vanilla bean if using. Stir in salt and butter until melted and combined. Let cool slightly.
  5. In a large bowl, beat the mascarpone until smooth. Gradually add the cooled custard mixture, beating until smooth and combined.
  6. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until completely incorporated.
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Assemble the dessert:

  1. In a shallow dish, combine milk and brown sugar. Stir until the sugar is dissolved.
  2. Quickly dip each ladyfinger into the milk mixture, making sure they are moistened but not soggy.
  3. Arrange a layer of soaked ladyfingers in the bottom of a 9×13-inch baking dish or individual serving dishes.
  4. Spread a layer of mascarpone cream on the ladyfingers, then a layer of blueberry sauce.
  5. Repeat the layers, finishing with a layer of mascarpone cream on top. Drizzle with additional blueberry sauce if desired.
  6. Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the dessert to set.

Enjoy this Tiramisu-inspired blueberry dessert, a refreshing and elegant treat that combines the best of creamy tiramisu and fruity blueberries!

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