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 9x9-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 9x9 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.