Blueberry and lemon tiramisu

Name: Blueberry and lemon tiramisu
Prep time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 180 g icing sugar; 120 g sugar; 8 sponge fingers; 150 g mascarpone; 1 ½ dl full cream; 430 g blueberries; 1 organic lemons; 2 sprig peppermint; 1 tbsp lemon juice; ¾ dl lemon liqueur (e.g. limoncello)

desserts

Total: 45 min. | Active: 45 min.

vegetarian

746 Likes

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.

Sarah - Fragola & Limone

Ingredients

for 6 person

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 sprig	peppermint

How it's done

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 cream.

Tiramisu

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

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