The Perfect Blackberry Tiramisu

Ingredients

Here is a quick recap of the most essential ingredients in this recipe. The complete recipe, including measurements, can be found on the recipe card below. 

• Lady fingers. If possible, use an Italian brand; those tend to keep their structure better and not get too soggy. Another way to prevent the cookies from getting too soggy is to cool the hot coffee in the fridge for about 20- minutes and dip it for no more than two seconds. 
• Espresso. Of course, you can use any of your favorite coffee types, but after testing both options, I must say that espresso is the best way to get that Italian signature flavor.
• Egg yolks. This is a no-bake dessert, so if you are nervous about it, you can use a double boiler or get pasteurized eggs from your local market. Another option is to use this Mascarpone Frosting.
• Mascarpone Cheese. Please do not use cream cheese; it’s not the same, and no version of classic tiramisu calls for it. Also, I learned from making tiramisu weekly that you can use the cheese cold from the fridge, so no for room temperature ingredients. 
• Blackberry curd. Or your favorite brand of blackberry jam or preserve. 
• Fresh Blackberries. This is optional, especially if you are using a homemade curd. 
• Chopped chocolate. You can use any type, including white or milk chocolate, but I recommend dark chocolate. It beautifully rounds out the coffee, mascarpone, and blackberry flavors. 
• Cocoa powder. For a dusting of cocoa powder on top of the dessert.

The recipe also calls for heavy cream and sugar.

How to Make Blackberry Tiramisu

Make the filling

1. Mix the coffee and sugar, and place in the refrigerator to cool while you make the mascarpone filling.
2. Whip the egg yolks with the sugar until light and place yellow.
3. Beat mascarpone into the yolk mixture until it is fully incorporated and smooth.
4. Pour in the heavy cream and beat until the cream has thickened and you have a smooth mixture.
5. Fold in the blackberry curd.

Assembling

1. Pour the coffee into a wide, medium bowl. Dip the bottoms of the ladyfingers into the coffee mixture and arrange them over your baking dish.
2. Dollop half of the mascarpone filling over the cookies and use an offset spatula to spread it evenly.
3. Sprinkle the chopped chocolate over the layer of the mascarpone mixture, followed by the fresh blackberries.
4. Lined the second layer of ladyfingers and spread the remaining mascarpone cream over them.
5. Dust an even layer of cocoa powder over the cream filling and refrigerate for at least four hours, preferably overnight. 

 Tips, variations, and presentation

• This recipe can be made using a stand mixer, an electric mixer, and a large bowl.
• Use this recipe and technique to make other tiramisu recipes like Strawberry Tiramisu.
• Do not overwhip the cheese mixture once you have added the mascarpone cheese. Otherwise, it might curdle.
• I used a nine-inch springform pan for this recipe; other options can be eight—or nine-inch brownie pans, round cake pans, or any oval Ceramix dish. You can also use dessert cups to make individual desserts. 
• To top the tiramisu with whipped cream, fill a piping bag with whipped cream and pipe it over the top. Then, finish it with a dust of cocoa powder.
• Run a butter knife around the sides of the pan before removing it.

Storage and Yields

Blackberry tiramisu is best enjoyed fresh but can be stored in the refrigerator for up to 4 days.

This recipe makes one eight or nine (slightly shorter) inch pan, which yields approximately 8-10 servings, depending on portion size. You can also cut the recipe in half and use a seven-pan,

More Blackberry Recipes You Might Like

Blackberry Lemon Cake, Blackberry Pie, Chocolate Blackberry Cupcakes

Don’t forget to tag @OneSarcasticBaker on Instagram whenever you bake this recipe. I would love to see your creations!

Print

Blackberry Tiramisu Recipe

Coffee-soaked ladyfingers layered between blackberry mascarpone filling.

Course Dessert

Cuisine Italian

Keyword blackberry tiramisu

Prep Time 30 minutes

Servings 10 people

Author Dikla

Ingredients

• 1 Cup Espresso, or coffee, hot (240ml)
• 3 Tablespoons Sugar (36g)
• 24-36 Ladyfingers
• 5 Large Egg yolks
• 1/2 Cup Sugar (100g)
• 2 Cups Mascarpone cheese (225g)
• 1 Cup Heavy cream, cold (240ml)
• 1 Cup Blackberry curd
• 1/2 Cup Chopped chocolate (85g)
• 1 Cup Fresh blackberry, cut into two or three (120g)
• Cocoa powder for dusting the desert

Instructions

1. Add the first amount of sugar to the hot coffee, stir until the sugar dissolves, then place the coffee in the refrigerator to chill while you make the filling.

2. In a large bowl, whip the egg yolks and sugar until pale yellow.

   If you are nervous about consuming raw eggs, whip them over a double boiler, or use pasteurized eggs.

3. Add the mascarpone cheese and mix just until incorporated and smooth.

4. Pour in the heavy cream and mix until the cream has been incorporated and the mixture is slightly thick and smooth.

5. Fold in the Blackberry curd.

Assembling

1. Dip the bottom of each ladyfinger cookie into the coffee and arrange the cookies in a single layer over an eight-inch (or nine-inch) springform pan.

2. Dollop half of the mascarpone filling and use an offset spatula to spread it evenly.

3. Sprinkle the chopped chocolate over the filling, then do the same with the sliced blackberries.

4. Repeat with the remaining ladyfingers and the mascarpone filling.

5. Refrigerate for four hours, or preferably overnight.

6. Right before serving, dust the top of the tiramisu with unsweetened cocoa powder and serve.

Recipe Notes

• Refrigerate for up to five days. 
• This dessert does not freeze well.
• Do not overwhip the cheese mixture once you have added the mascarpone cheese. Otherwise, it might curdle.
• I used a nine-inch springform pan for this recipe; other options can be eight—or nine-inch brownie pans, round cake pans, or any oval Ceramix dish. You can also use dessert cups to make individual desserts.