Blackberry Tiramisu Twist

This blackberry tiramisu is pure summer joy in dessert form with luscious berry-soaked ladyfingers and clouds of mascarpone cream. It is my favorite way to use foraged blackberries and everyone raves about the fruity twist on the Italian classic.

The first time I made this I served it at a family cookout and the entire tray disappeared within minutes. It is now my sister’s most-requested birthday treat.

Ingredients

• Blackberry curd: gives the cream gorgeous color and tang use homemade or quality store bought for best taste
• Mascarpone cheese: creamy and luxurious let it come to room temp for easy mixing
• Vanilla extract: infuses warmth in the cream use pure vanilla for best flavor
• Salt: a pinch brings out the sweet and tart notes
• Heavy cream: also labeled whipping cream creates a fluffy and stable filling choose fresh cream for best whipping
• Blackberry syrup: soaks the ladyfingers for berry flavor try to find or make a syrup with real blackberry juice
• Chambord or blackberry liqueur (optional): for adults adds depth but skip for kids
• Ladyfingers: dry sponge biscuits that absorb syrup look for Italian savoiardi for authentic texture
• Blackberries: choose berries that are plump and glossy and avoid overripe looks that split easily

Step-by-Step Instructions

Gather and Prep:

Get all of your ingredients ready including cooled blackberry curd and syrup If you are making them from scratch let everything cool to room temperature before starting

Whip the Cream:

In a large bowl use a mixer to whip the cream and vanilla to stiff peaks This should take two to four minutes Watch closely and stop as soon as you can hold a peak without it collapsing

Mix Mascarpone Layer:

In a separate bowl gently mix mascarpone with half the blackberry curd and a pinch of salt Stir until just combined to prevent it from getting grainy

Fold Whipped Cream:

Add the whipped cream to the mascarpone mixture Gently fold with a spatula until it is smooth and well blended Set aside

Soak Ladyfingers:

Pour blackberry syrup into a shallow bowl Add Chambord if using Dip each ladyfinger for just a couple seconds on each side so it absorbs liquid but stays intact Arrange them in a single layer in your serving dish

Layer and Assemble:

Spread half the mascarpone cream over the ladyfingers Use an offset spatula for a smooth layer

Repeat Layers:

Dip more ladyfingers and add as a second layer Top with the rest of the mascarpone cream and spread evenly

Chill:

Cover the top with plastic wrap pressed gently onto the cream layer Refrigerate for at least four hours Overnight chilling develops the richest flavors

Finish and Serve:

Right before serving spread the remaining blackberry curd on top and add extra berries if you have them This adds a juicy finishing touch

Save

I always save a little extra blackberry curd just for the topping Sometimes my kids sneak spoonfuls from the fridge before I layer it on

Storage Tips

Store tiramisu tightly covered in the refrigerator for up to two days After that the ladyfingers may get too soft The dessert is not suitable for freezing because the mascarpone layer can change texture Blackberries will start to bleed more juice the longer it sits but many people like it even more on the second day

Ingredient Substitutions

If you cannot find mascarpone use full-fat cream cheese blended with a splash of cream for a tangier filling For the syrup you can swap in raspberry or even blueberry syrup Ladyfingers can be substituted with cubes of sponge cake just soak lightly so they are not mushy For a booze-free version skip the liqueur entirely

Save

Serving Suggestions

Garnish just before serving with extra fresh blackberries or a dusting of powdered sugar For a dramatic look serve in individual glasses The creamy layers and berry juices look beautiful when spooned out Family style slices hold up wonderfully and always invite seconds

A Fruity Spin on a Classic

Traditionally tiramisu is made with coffee and cocoa but this recipe celebrates the lush berry season The mascarpone brings a nod to Italy while the bold blackberries give a wink to British summer puddings If you are a fan of trifle or Eton Mess this will find a happy spot in your dessert line up

Recipe FAQs

→ How do I ensure the ladyfingers stay moist but not soggy?

Dip the ladyfingers quickly into the blackberry syrup, flipping them to soak both sides evenly. Avoid leaving them submerged for too long to prevent becoming mushy.

→ Can I make the blackberry curd and syrup ahead of time?

Yes, preparing the blackberry curd and syrup in advance and chilling them helps develop rich flavors and makes assembling quicker.

→ What is the best way to achieve smooth mascarpone cream?

Allow mascarpone to reach room temperature before gently folding in whipped cream and curd to avoid graininess and maintain a velvety texture.

→ Is there an alternative to Chambord for soaking ladyfingers?

If preferred, you can omit the liqueur or substitute with a mild fruit juice to keep a fruity note without alcohol.

→ How long should the dessert chill for optimal flavor and texture?

Chilling for at least 4 hours or preferably overnight allows the layers to set and the flavors to meld beautifully.