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Lemon Blueberry Tiramisu

Lemon Blueberry Tiramisu is a creamy and light no-bake layered dessert that has the perfect combination of lemon and blueberries.

A SPRING AND SUMMER DESSERT RECIPE

This Lemon Blueberry Tiramisu is a delicious and light twist on the classic Italian dessert. With layers of creamy mascarpone, crunchy ladyfingers, and juicy blueberries, this is an easy make-ahead dessert that’s great for special occasions or just a treat for yourself. The zesty lemon flavor perfectly complements the sweetness of the blueberries and makes this dessert truly unforgettable.

A slice of lemon blueberry tiramisu on a white plate.

FREQUENTLY ASKED QUESTIONS:

Where do I get blueberry preserves?

You may have seen strawberry preserves or even peach preserves, but did you know they make blueberry preserves? If you’ve never used them, they’re usually around the jelly or jam section in your grocery store. Smuckers makes Blueberry Preserves that you can use.

What if I can’t find preserves?

Well, if you can’t find blueberry preserves, don’t freak out. You can use a blueberry jelly or jam. Just know the layers may not hold together as well as they would with the preserves.

Where do I get Lemon Curd?

You can get this from a grocery store, or you can make your own. If you want to buy one, check out Trader Joe’s, it’s one of my favorites. And, if you want to make your own, try this homemade lemon curd recipe where you can make it from scratch.

Where do I find mascarpone cheese in the grocery store?

When searching for mascarpone, check the soft cheese and regular cheese area of the store. A lot of of stores will have it in their specialty cheese section or a cheese case.
If your store is out of this, you can use room temperature cream cheese if in a pinch.

What if I can’t get ladyfingers?

While ladyfingers are a signature flavor and texture of tiramisu, if you can’t get them for this dessert, you can try strips sponge cake. The flavor and texture will not be the same, but you can still try to make this dessert.

Can I use a different pudding flavor?

Sure thing, if you don’t have French vanilla, regular vanilla will work. You can change up the whole flavor of the dessert by trying white chocolate, cheesecake, or even lemon pudding mix instead. 

Do I have to chill this overnight before serving?

For best results, chill the Lemon Blueberry Tiramisu overnight. This allows the flavors to meld and the filling to set correctly. If short on time, it can be served after 4-6 hours in the fridge. Like with all good tiramisus, the longer it chills, the more cohesive the layers become and the better the flavors develop. Serving too soon can result in a loose filling or dry ladyfingers.

How to store this dessert?

To keep your Lemon Blueberry Tiramisu fresh, store it covered with plastic wrap in an airtight container in the fridge. For best flavor and consistency, chill it overnight before serving. Properly stored, it will stay fresh for up to 2-3 days. Avoid freezing it, as the mascarpone cheese and whipped cream could separate, and the ladyfingers may become soggy.

A piece of lemon blueberry tiramisu with a bite taken out of it.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • blueberry preserves – I like the preserves for this because it has chunks of blueberry in it. The most common brand is Smuckers. Or if you’re feeling in the mood to make it homemade, try my Blueberry Jam recipe.
  • lemon juice – for me, it has to be fresh lemon juice. The bottled lemon juice just does not taste good here and might really thrown off your other flavors.
  • ladyfingers  – sometimes you will find a soft version of these that are also called “ladyfingers” – do not get those. You want the firmer, cookie type ladyfingers. As with most ingredients these days, you can find them on Amazon as a last resort.
  • lemon curd – I mention above in the FAQ (frequently asked questions) where you can find lemon curd (or you can make it yourself – it’s very easy!)
  • heavy cream – not milk. It has to be heavy cream for this to be the creamy lusciousness that we want.
  • powdered sugar – ⅓ cup of granulated white sugar can be substituted but you’ll need to beat it into the heavy cream a little longer
  • French vanilla instant pudding mix – look for instant not cook and serve. If you accidentally get cook and serve, it will not set up. Cook and serve needs heat to thicken.
  • mascarpone cheese – I also talk more about this above in the FAQ section. mascarpone is similar to cream cheese, just a bit lighter in texture.
Lady fingers, blueberry preserves, lemon juice, lemon curd, heavy cream, powdered sugar, French vanilla instant pudding mix and mascarpone cheese.

HOW TO MAKE LEMON BLUEBERRY TIRAMISU

Note: You can line a 9×9 inch square baking dish with parchment paper if you want to be able to lift the tiramisu out after it has chilled and then slice it. In a large shallow dish, combine ⅔ cup blueberry preserves with ⅓ cup lemon juice, mixing them together thoroughly. Take one ladyfinger at a time and dip it into the lemon-blueberry mixture, ensuring it is fully submerged. 

Allow any excess to drip off, then place into the bottom of a 9×9-inch baking dish. Continue with 13 more ladyfingers until you have a single layer covering the bottom. Note: I ended up cutting some of the edges off the ladyfingers to get it to fit into the bottom of the baking dish. Evenly spread ⅓ cup blueberry preserves over the ladyfingers.

collage of three photos: a shallow mixing bowl with blueberry preserves and lemon juice; a lady finger in a blueberry lemon mixture; a baking dish with blueberry preserve soaked lady fingers.

Then spread on ⅓ cup lemon curd. Gently spread them around into a smooth and even layer. In a large mixing bowl or in the bowl of a stand mixer, add the heavy cream, powdered sugar and French vanilla pudding mix. 

a collage of three photos: lemon curd spread over a layer of blueberry soaked lady fingers; lemon curd mixed with blueberries on top of lady fingers; a mixing bowl with heavy cream, powdered sugar and French vanilla pudding mix.

Mix (using an electric hand mixer or your stand mixer) until the mixture becomes light and fluffy. Scrape down the slides of the bowl as needed. Add the mascarpone cheese to the whipped cream mixture and mix just until combined. Take half of the whipped cream mixture and spread it evenly on top of the first layer of ladyfingers. 

a collage of three photos: a mixing bowl of whipped cream mixture; mascarpone cheese mixed into a whipped cream mixture; mascarpone cheese mixture spread on top of blueberry ladyfingers in baking dish.

Repeat steps 2-7 to create a second layer of each component. Finally top with the other half of the whipped cream mixture and smooth it out. Cover the dish with plastic wrap and then put it into the refrigerator to chill overnight. When ready to serve, top the tiramisu with some fresh blueberries and lemon zest (optional)

Layered lemon blueberry tiramisu with blueberries on top.

Then cut into 9 slices and serve (note: if you want smaller sizes, as this is a rich dessert, you can cut it into 16 smaller slices). 

A piece of lemon blueberry tiramisu on a white plate.

CRAVING MORE RECIPES?

Close up looking at a piece of lemon blueberry tiramisu with a bite taken out.

Lemon Blueberry Tiramisu

Lemon Blueberry Tiramisu is a creamy and light no-bake layered dessert that has the perfect combination of lemon and blueberries.
5 from 6 votes
Print Pin Rate
Prep Time: 30 minutes
Chill Time: 8 hours
Total Time: 8 hours 30 minutes
Servings: 9 servings

Ingredients

  • 1 ⅓ cup blueberry preserves, divided use
  • cup fresh lemon juice
  • 28 ladyfingers
  • cup lemon curd, divided use
  • 2 cups heavy cream
  • cup powdered sugar
  • ¼ cup French vanilla instant pudding mix
  • 8 ounce container mascarpone cheese
  • fresh lemon zest and fresh blueberries (optional garnish)

Instructions

  • In a large shallow dish, combine ⅔ cup blueberry preserves with ⅓ cup lemon juice, mixing them together thoroughly.
  • Take one ladyfinger at a time and dip it into the lemon-blueberry mixture, ensuring it is fully submerged.
  • Allow any excess to drip off, then place into the bottom of a 9×9-inch baking dish. Continue with 13 more ladyfingers until you have a single layer covering the bottom. Note: I ended up cutting some of the edges off the ladyfingers to get it to fit into the bottom of the baking dish.
  • Evenly spread ⅓ cup blueberry preserves over the ladyfingers.
  • Then spread on ⅓ cup lemon curd.
  • Gently spread them around into a smooth and even layer.
  • In a large mixing bowl or in the bowl of a stand mixer, add the heavy cream, powdered sugar and French vanilla pudding mix.
  • Mix (using an electric hand mixer or your stand mixer) until the mixture becomes light and fluffy. Scrape down the slides of the bowl as needed.
  • Add the mascarpone cheese to the whipped cream mixture and mix just until combined.
  • Take half of the whipped cream mixture and spread it evenly on top of the first layer of ladyfingers.
  • Repeat steps 2-7 to create a second layer of each component.
  • Finally top with the other half of the whipped cream mixture and smooth it out.
  • Cover the dish with plastic wrap and then put it into the refrigerator to chill overnight.
  • When ready to serve, top the tiramisu with some fresh blueberries and lemon zest (optional)
  • Then cut into 9 slices and serve (note: if you want smaller sizes, as this is a rich dessert, you can cut it into 16 smaller slices).

Notes

  • Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
  • You can line the 9×9 inch square baking dish with parchment paper if you want to be able to lift the tiramisu out after it has chilled and then slice it.
  • You can use other flavors of puddings if desired. 
  • Like with all tiramisu desserts, chilling this dessert overnight is what really helps it set and meld the flavors and softens the ladyfingers. 
  • Store leftovers in the fridge in an airtight container for up to 2-3 days. 
Course: Dessert
Cuisine: American, Italian

Nutrition

Calories: 653kcal | Carbohydrates: 77g | Protein: 8g | Fat: 35g | Sodium: 149mg | Fiber: 1g | Sugar: 45g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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