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Blackberry Tiramisu

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A fruity, no-bake twist on the classic Italian dessert, this Blackberry Tiramisu layers delicate ladyfingers with rich mascarpone cream, tart blackberry preserves, and fresh blackberries. Finished with a dusting of cocoa, it’s a refreshing and elegant treat.

Ingredients

Units Scale
  • 1 1/2 cups fresh blackberries (plus more for garnish)
  • 1/2 cup blackberry preserves or jam
  • 1 tablespoon lemon juice
  • 1 cup heavy whipping cream
  • 8 oz mascarpone cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 24 ladyfinger cookies (savoiardi)
  • 1/2 cup brewed black tea or fruit juice (optional, for soaking)
  • Unsweetened cocoa powder, for dusting

Instructions

  1. In a small bowl, combine blackberry preserves and lemon juice, then gently stir in 1/2 cup of fresh blackberries. Set aside.
  2. In a mixing bowl, beat heavy whipping cream until stiff peaks form.
  3. In a separate bowl, whisk together mascarpone cheese, powdered sugar, and vanilla extract until smooth.
  4. Fold the whipped cream into the mascarpone mixture until fully combined.
  5. Optional: Lightly dip each ladyfinger in cooled black tea or fruit juice—do not oversoak.
  6. Arrange a layer of ladyfingers in the bottom of a 9×9-inch glass dish.
  7. Spread half of the mascarpone cream over the ladyfingers, then top with half of the blackberry mixture.
  8. Repeat the layers with the remaining ladyfingers, mascarpone cream, and blackberry mixture.
  9. Smooth the top and dust with unsweetened cocoa powder.
  10. Garnish with additional fresh blackberries.
  11. Refrigerate for at least 4 hours or overnight before serving.

Notes

  • For a more intense berry flavor, mash some of the blackberries in the preserve layer.
  • Use fruit juice instead of tea for a kid-friendly version.
  • Chill overnight for the best texture and flavor development.
  • Best served cold, directly from the refrigerator.

Nutrition

Find it online: https://yumfoodusa.com/blackberry-tiramisu/