Blueberry and lemon tiramisu

Blueberry and lemon tiramisu

Total: 45 Min. | Active: 45 Min.
vegetarian
Nutritional value / person: 792 kcal
, Fat: 32 g
, Carbohydrate: 110 g
, Protein: 5 g

Once spring is here and the days start to warm up, the desire to spend time in the kitchen tends to wane. I find myself longing for fresh and fruity desserts that can be whipped up in a jiffy. This tiramisu is perfect for such occasions. Blueberries, a delicious lemon syrup, a sumptuous mascarpone cream and a handful of biscuits – just a few ingredients, next-to-no effort, yet packed with flavour. You can use fresh or frozen blueberries. Alternatively, you can replace the blueberries with strawberries, raspberries or blackberries, if they are in season.

Ingredients

6 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Blueberry coulis

380 g blueberries
180 g icing sugar
1 tbsp lemon juice

Lemon syrup

1 organic lemon, grated zest and the juice
60 g sugar
½ dl lemon liqueur (e.g. limoncello)

Lemon mascarpone cream

150 g Mascarpone
60 g sugar
¼ dl lemon liqueur (e.g. limoncello)
1 ½ dl full cream, beaten until stiff

Tiramisu

8 sponge fingers, cut in half
50 g blueberries
2 sprigs peppermint
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Utensils

4 glasses, each approx. 300 ml

How it's done

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Blueberry coulis

Mix the blueberries, sugar and lemon juice in a pan, bring to the boil. Simmer the mixture for approx. 5 mins., transfer to a bowl, leave to cool.

Lemon syrup

Bring the lemon zest, lemon juice and sugar to the boil in a pan, simmer until the sugar has dissolved. Stir in the lemon liqueur, leave to cool.

Lemon mascarpone cream

Combine the mascarpone, sugar and lemon liqueur, fold in the whipped cream.

Tiramisu

Dip the sponge fingers in the syrup, layer in the glasses along with the mascarpone cream, coulis and berries, garnish with mint.

Good to know
Tip: Instead of fresh blueberries, use frozen ones.

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