Do Share Recipe

I have to admit, I’ve recently been on a berry kick, trying every berry dessert I can get my hands on. When I decided to combine the classic Italian tiramisu with juicy blackberries, I was beyond excited. The result was a rich, creamy, and fruity dessert that felt both decadent and refreshing.

After making this recipe, I couldn’t stop sneaking spoonfuls straight from the dish! If you love no-bake desserts with a burst of fruity flavor, this Blackberry Tiramisu Recipe is your new go-to treat. You can also enjoy similar comfort food from comfort food recipes to pair with your dessert evenings.

Ingredients

Here’s everything you’ll need to make this luscious dessert. Each ingredient is carefully chosen to enhance flavor and texture.

Blackberry Syrup:

4 cups blackberries, fresh or frozen – fresh is ideal, but frozen works perfectly if thawed.
½ cup water – prevents berries from sticking and burning while simmering.
¾ cup granulated sugar – balances the tartness of the blackberries.
1 tablespoon lemon juice – adds a bright, zesty flavor to enhance the fruit.

Mascarpone Filling:

1 ½ cups heavy cream – whipped to stiff peaks for a light and airy texture.
16 ounces mascarpone cheese, cold or room temperature – gives the creamy, velvety base classic to tiramisu.
¾ cup granulated sugar – sweetens the filling without overpowering the berries.
¾ cup blackberry syrup (from above) – for a fruity, luscious taste.
1 teaspoon vanilla extract – adds a subtle aroma and enhances overall flavor.

Assembly:

1 (7 oz) package Savoiardi ladyfingers (about 24) – soft and absorbent, perfect for soaking in syrup.

Note: This recipe serves about 9 pieces.

Variations

You can adjust this recipe to fit your preferences or dietary needs:

Use coconut cream and dairy-free mascarpone to make it vegan.
Replace sugar with a natural sweetener like maple syrup or erythritol for a sugar-free version.
Add a splash of liqueur, like Chambord or Amaretto, for an adult twist.
Mix in a few fresh mint leaves for extra freshness and color.

Cooking Time

Prep Time: 1 hour 15 minutes
Chilling Time: 6 hours
Total Time: 7 hours 15 minutes

Equipment You Need

Medium saucepan – to cook blackberry syrup.
Potato masher or fork – for crushing blackberries.
Fine mesh strainer – to remove seeds from syrup.
Stand mixer with whisk and paddle attachments – for whipping cream and mixing filling.
8-inch square baking dish – to assemble the tiramisu.
Piping bag (optional) – for elegant presentation on top.

How to Make Blackberry Tiramisu?

Making this dessert may seem fancy, but it’s surprisingly simple when broken into steps.

Make the Blackberry Syrup

Start by cooking blackberries with water over medium heat, mashing them gently. Simmer for a few minutes, then strain through a fine mesh to remove seeds. Return the juice to the pan, add sugar and lemon juice, and reduce slightly. Chill until room temperature.

Prepare the Mascarpone Filling

Whip heavy cream in a chilled bowl until stiff peaks form, then set aside. Beat mascarpone with sugar, blackberry syrup, and vanilla. Gently fold in whipped cream to create a smooth, airy filling that’s bursting with berry flavor. This filling is just as creamy and satisfying as the layers in a chicken fajita casserole recipe, making it a dessert you’ll crave after a hearty meal.

Assemble the Tiramisu

Dip ladyfingers into the cooled blackberry syrup and arrange them in the baking dish. Layer half the mascarpone filling over the soaked cookies, then repeat with another layer of syrup-soaked ladyfingers and the remaining filling. Optional: pipe the last portion for a polished look. Chill for at least 6 hours before serving.

Additional Tips for Making this Recipe Better

From my experience making this dessert multiple times, here are some ways to make it even better:

I always chill the mascarpone and mixing bowl beforehand; it helps the cream whip faster and fluffier.
Don’t over-soak the ladyfingers; they should be moist but still hold their shape.
I like to use a mix of fresh and frozen blackberries for extra depth in flavor.
If I’m in a hurry, I occasionally use the freezer to cool the syrup quickly, stirring every 15 minutes.

How to Serve Blackberry Tiramisu

This dessert looks as good as it tastes! For presentation:

Serve in a clear glass dish to showcase the layers.
Garnish with fresh blackberries and a dusting of powdered sugar or cocoa.
Add a few mint leaves for color contrast and freshness.
Cut into small squares for individual servings at parties or gatherings.

Nutritional Information

Here’s an estimate of the nutrition per serving:

Calories: 320 kcal – indulgent but worth every bite.
Protein: 6 g – thanks to mascarpone and cream.
Carbohydrates: 28 g – mainly from ladyfingers and sugar.
Fat: 22 g – rich and creamy, contributing to the dessert’s luxurious texture.

Make Ahead and Storage

Refrigerating

This tiramisu tastes best after chilling for at least 6 hours or overnight. Store it in the fridge for up to 3 days, covered tightly to keep layers fresh.

Freezing

You can freeze portions of this dessert. Wrap individual servings in plastic wrap and store in an airtight container for up to 1 month. Thaw overnight in the fridge before serving.

Reheating

This dessert is best served cold and isn’t suitable for microwaving. For best results, serve straight from the fridge.

Why You’ll Love This Recipe

Here’s why I keep coming back to this blackberry tiramisu:

No-bake delight: Perfect for hot days when you don’t want to use the oven.
Fruity twist: Combines classic tiramisu with fresh, juicy blackberries.
Customizable: Easy to adjust for dietary needs or flavor preferences.
Show-stopping dessert: Elegant layers make it a visual treat for parties.
Rich but light: Creamy mascarpone filling feels indulgent without being too heavy.

Ben Carraoli