Ingredients
🛒 Ingredients
Blueberry Layer
- 1 cup blueberry jam
- 1 cup fresh blueberries
Mascarpone Filling
- 3 pasteurized egg yolks
- ⅓ cup granulated sugar
- 2 teaspoons unflavored powdered gelatin
- 1 tablespoon warm water
- 8.8 ounces mascarpone cheese
- 1 cup heavy cream
Blueberry Topping
- 2 tablespoons blueberry jam
- 1 teaspoon unflavored powdered gelatin
- 3 tablespoons warm water
- ½ cup fresh blueberries
Assembly
- 24–30 ladyfingers
- 1 cup milk
Instructions
Gather all ingredients and allow the mascarpone to soften slightly at room temperature.
If needed, prepare your blueberry jam before beginning.
⚡ Flash Tip: Room-temperature mascarpone mixes more easily and creates a smoother filling.
Sprinkle the powdered gelatin over the warm water.
Let it sit for 2 to 3 minutes to bloom.
Add the sugar and stir until completely dissolved and smooth.
⚡ Flash Tip: Fully dissolved gelatin creates the smoothest filling and topping.
Whisk the egg yolks until slightly pale and fluffy.
Slowly pour in the gelatin mixture while whisking continuously.
⚡ Flash Tip: Pour slowly to prevent lumps from forming.
Add the mascarpone cheese to the egg mixture.
Mix until completely smooth and creamy.
⚡ Flash Tip: Scrape the sides of the bowl frequently to eliminate hidden lumps.
Whip the heavy cream until soft peaks form.
The cream should hold its shape while still remaining silky and smooth.
⚡ Flash Tip: Avoid stiff peaks to maintain a light and airy filling.
Gently fold the whipped cream into the mascarpone mixture.
Continue folding until fully combined.
Transfer the filling to a piping bag if desired.
⚡ Flash Tip: Fold rather than stir to preserve volume.
Quickly dip the ladyfingers into milk.
Arrange them tightly in a single layer inside your serving dish.
Spread a layer of blueberry jam over the ladyfingers.
Add a layer of mascarpone filling.
⚡ Flash Tip: A quick dip prevents soggy ladyfingers.
Add another layer of dipped ladyfingers.
Spread additional blueberry jam over the ladyfingers.
Finish with another layer of mascarpone filling.
Smooth the top with a spatula.
⚡ Flash Tip: Tap the dish gently on the counter to remove trapped air pockets.
Sprinkle the powdered gelatin over the warm water.
Allow it to bloom for 2 to 3 minutes.
Stir until dissolved.
Mix in the blueberry jam.
Pour the mixture evenly over the tiramisu.
Finish with fresh blueberries.
⚡ Flash Tip: Pour slowly and evenly to create a glossy finish.
Refrigerate for at least 4 hours.
For best flavor and texture, chill overnight.
Slice and serve cold.
⚡ Flash Tip: Overnight chilling produces cleaner slices and deeper flavor.