Blackberry Tiramisu is a delicious no-bake dessert. Made with vanilla cinnamon soaked ladyfingers, a creamy blackberry mascarpone and Oregon blackberries. This layered dessert looks fancy, but is surprisingly simple to make. Perfect for entertaining as it needs time to chill in the refrigerator and should be prepped ahead.
Recipe by Tasia from Two Sugar Bugs Blog twosugarbugs.com
1 cup granulated sugar (150g)
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 cup water (240mL)
1 cup heavy whipping cream, cold (240mL)
2 tablespoons confectioners’ sugar (15g)
½ teaspoon pure vanilla extract
16 ounces mascarpone (454g)
⅓ cup confectioners’ sugar (40g)
1 teaspoon pure vanilla extract
¼ cup blackberry jam (~80g)
1 pint fresh blackberries
1 package ladyfinger cookies (7oz/200g)
Step 1
Mix 1 cup granulated sugar, 1 teaspoon ground cinnamon and 1 teaspoon vanilla extract together in a small saucepan. Add 1 cup water and stir to combine, then heat over medium-low heat.
Step 2
Stir until the sugar completely dissolves (the cinnamon will not dissolve).
Step 3
Remove from the heat and allow to cool before using. NOTE: Can be made up to several days ahead and stored in an airtight container in the refrigerator.
Step 1
Add heavy whipping cream, confectioners’ sugar, and vanilla extract to a bowl.
Step 2
Using a hand mixer or a stand mixer with the whisk attachment, beat the mixture until stiff peaks form, about 3-4 minutes. Set aside.
Step 1
Beat together the mascarpone, confectioners’ sugar and vanilla with a hand mixer or stand mixer with the whisk attachment until combined and creamy.
Step 2
Add in the blackberry jam and beat until combined.
Step 3
Take half of the whipped cream (no need to measure, just eye it) and fold in with a spatula.
Step 1
Dip each ladyfinger in the cinnamon vanilla simple syrup and lay them on the bottom of the pan next to each other. You may need to cut a few of the ladyfingers to get them to fill the bottom of the pan.
Step 2
Top the ladyfingers with half of the blackberry mascarpone filling. Use a small offset spatula to evenly spread the filling over the ladyfingers.
Step 3
Then sprinkle the fresh blackberries over the mascarpone filling.
Step 4
Now make another layer of simple syrup dipped ladyfingers on top of the fresh blackberries. Gently push the ladyfingers down on top of the blackberries.
Step 5
Top the ladyfingers with the remaining blackberry mascarpone filling, followed by a layer of the remaining whipped cream.
Step 6
Cover the tiramisu and let it chill and set up in the refrigerator overnight.
Step 7
Once chilled and set, dust the top with a little more confectioners’ sugar and cinnamon, if desired and slice and serve! A small offset spatula works well for removing the pieces from the pan.
NOTES: The blackberry tiramisu can be stored in an airtight container in the refrigerator for up to three days.