Go Back
Apple Crisp Cheesecakes Recipe
Ben Carraoli

Blackberry Tiramisu 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.
Print Recipe Pin Recipe
Total Time 7 hours 15 minutes
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

  • 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.