Name: Blackberry Tiramisu Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 6 h 30 min
Cuisine: Italian
Ingredients: 4 cups blackberries (fresh or frozen); ½ cup water; ¾ cup granulated sugar; 1 tablespoon lemon juice; 1 ½ cups heavy cream; 16 ounces mascarpone cheese (cold or room temperature); ¾ cup granulated sugar; ¾ cup blackberry syrup (from recipe above); 1 teaspoon vanilla extract; 1 (7 oz) package Savoiardi ladyfingers (about 24 pieces)

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Introduction

Blackberry Tiramisu is a refreshing twist on the classic Italian dessert, combining luscious mascarpone cream with a vibrant blackberry syrup. This no-bake treat layers juicy soaked ladyfingers and creamy filling for a perfect balance of tart and sweet flavors.

A square piece of layered cake sits on a white plate, featuring three visible layers of pale yellow sponge cake soaked with a dark berry syrup that creates a purple tint on the edges. Between and on top of the sponge layers is a thick, creamy light pink frosting with a smooth texture; on the top, the frosting is piped into five soft peaks. A fresh dark blackberry rests against the cake on the plate, with more blackberries scattered nearby on a white marbled surface. White and purple striped paper straws lie in front of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups blackberries (fresh or frozen)
½ cup water
¾ cup granulated sugar (for syrup)
1 tablespoon lemon juice
1 ½ cups heavy cream
16 ounces mascarpone cheese (cold or room temperature)
¾ cup granulated sugar (for filling)
¾ cup blackberry syrup (from syrup recipe below)
1 teaspoon vanilla extract
1 (7 oz) package Savoiardi ladyfingers (about 24)

Instructions

Make the Blackberry Syrup: Place the blackberries and water in a medium saucepan over medium-high heat. Crush the berries gently with a potato masher or fork. Bring to a simmer, then reduce heat to medium-low and simmer for about 2 minutes.
Strain the Berries: Remove the pan from heat and pour the mixture into a fine-mesh strainer set over a glass measuring cup. Press on the berries with the back of a ladle or spoon to extract as much juice as possible. Discard the seeds.
Reduce the Syrup: Return the strained blackberry juice to the pan. Add the sugar and lemon juice, bring to a boil, then simmer for 4-5 minutes until the syrup reduces slightly. Remove from heat and refrigerate to cool completely.
Prepare the Filling: Using a stand mixer with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl. Replace the whisk with the paddle attachment on the mixer bowl.
Mix the Mascarpone: Add mascarpone cheese, sugar, ¾ cup of the blackberry syrup, and vanilla extract to the mixer. Beat on high until smooth and combined. Add about 1 cup of the whipped cream and beat to incorporate. Gently fold in the remaining whipped cream by hand.
Assemble the Tiramisu: Quickly dip each ladyfinger in the blackberry syrup until soaked but not soggy. Arrange an even layer (two rows of six) in the bottom of an 8-inch square dish.
Layer Filling and Ladyfingers: Spread half of the mascarpone filling over the ladyfingers. Top with another layer of syrup-soaked ladyfingers, then spread half of the remaining filling.
Pipe the Top Layer: Transfer the remaining filling to a pastry bag fitted with a large round tip (or a ziplock bag with a corner cut off) and pipe evenly over the top layer.
Chill: Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, before serving.

Tips & Variations

For extra depth, add a splash of blackberry liqueur to the syrup or filling.
If blackberries are out of season, frozen berries work well—just thaw before using.
Use raspberries or mixed berries for a different fruity twist.
Gently fold the whipped cream to keep the filling light and airy.
Serve with fresh blackberries on top for an elegant presentation.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve for the best texture. If needed, allow it to sit at room temperature for 10 minutes before slicing for easier serving.

How to Serve

The image shows a square slice of layered cake on a white plate. The cake has three main layers of light yellow sponge soaked with a dark purple blackberry syrup. Between each sponge layer, there is a thick layer of pink blackberry cream. The top layer is covered with dollops of the same pink cream, each smoothly textured with soft peaks. A fresh black blackberry is placed beside the cake on the plate. In the background and foreground, more blackberries and blue-and-white striped paper straws lie on a white marbled surface. The setting is bright and softly lit, emphasizing the creamy and juicy texture of the dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Blackberry Tiramisu ahead of time?

Yes, this tiramisu benefits from resting in the fridge for several hours or overnight to allow the flavors to meld and the ladyfingers to soften properly.

Can I substitute mascarpone cheese with cream cheese?

Mascarpone has a unique creamy texture and mild flavor ideal for tiramisu. Cream cheese can be used in a pinch but will yield a tangier taste and firmer texture.