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Category: Tiramisu
Prep Time: Cook Time: Total Time:
Makes 12 to 16 servings
2 packages (3 ounces each) ladyfingers
1/2 cup limeade concentrate, thawed
2 pints fresh blueberries
3 tablespoons cornstarch blended with 3 tablespoons water
1/2 cup granulated sugar
1 pound mascarpone cheese, room temperature
1 pint heavy whipping cream
1/2 cup powdered sugar
Additional whipped cream, blueberries and/or lime peel for garnish
Split ladyfingers in half. Use to line a 9-inch springform pan, brushing cut sides with limeade and placing cut sides to the inside and facing up. You will have to cut pieces to fit for the bottom layer.
In saucepan, combine blueberries, cornstarch slurry and granulated sugar. Cook over medium to medium-high heat, stirring constantly, until thickened. Set aside to cool to room temperature.
In large bowl, beat mascarpone until smooth. In separate bowl, whip cream until stiff, adding the powdered sugar gradually once it starts to thicken. Fold whipped cream thoroughly into cheese.
Spread one-third of cheese mixture over bottom layer of ladyfingers. Add a layer of half the blueberry mixture. Top with a layer of split ladyfingers, cut sides brushed with limeade. Repeat layers once, using half of the remaining cheese mixture and all of the remaining blueberry mixture and ladyfingers (again, brushed with limeade). Top with a final layer of cheese mixture.
Garnish as desired with additional whipped cream, fresh blueberries (or a little of the blueberry mixture, reserved from the layering process) and/or grated or candied lime peel. Cover with plastic wrap and refrigerate 8 hours before serving.
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Blueberry Tiramisu
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Category: Tiramisu
Prep Time: Cook Time: Total Time:
Makes 12 to 16 servings
2 packages (3 ounces each) ladyfingers
1/2 cup limeade concentrate, thawed
2 pints fresh blueberries
3 tablespoons cornstarch blended with 3 tablespoons water
1/2 cup granulated sugar
1 pound mascarpone cheese, room temperature
1 pint heavy whipping cream
1/2 cup powdered sugar
Additional whipped cream, blueberries and/or lime peel for garnish
Split ladyfingers in half. Use to line a 9-inch springform pan, brushing cut sides with limeade and placing cut sides to the inside and facing up. You will have to cut pieces to fit for the bottom layer.
In saucepan, combine blueberries, cornstarch slurry and granulated sugar. Cook over medium to medium-high heat, stirring constantly, until thickened. Set aside to cool to room temperature.
In large bowl, beat mascarpone until smooth. In separate bowl, whip cream until stiff, adding the powdered sugar gradually once it starts to thicken. Fold whipped cream thoroughly into cheese.
Spread one-third of cheese mixture over bottom layer of ladyfingers. Add a layer of half the blueberry mixture. Top with a layer of split ladyfingers, cut sides brushed with limeade. Repeat layers once, using half of the remaining cheese mixture and all of the remaining blueberry mixture and ladyfingers (again, brushed with limeade). Top with a final layer of cheese mixture.
Garnish as desired with additional whipped cream, fresh blueberries (or a little of the blueberry mixture, reserved from the layering process) and/or grated or candied lime peel. Cover with plastic wrap and refrigerate 8 hours before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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