This lemon-blueberry tiramisu is the kind of no-bake dessert you’ll want to make all season long.
Reviewed by Dietitian Mandy Enright, M.S., RDN, RYT
Key Points
- This no-bake tiramisu is cool, creamy and perfect for warm-weather gatherings.
- Lemon and blueberries add a bright, summery twist to classic tiramisu.
- Save this dessert to MyRecipes now for easy summer entertaining later.
I have to admit, I used to not be the most adventurous when it came to making dessert. Trying new lunches or dinners? Sure, but I would always make the same brownies from the box or, when I was feeling creative, some brown butter chocolate chip cookies.
But when I moved to Florence, Italy, at the beginning of 2023, I discovered a new dish that completely rocked my dessert world. Tiramisu was on nearly every dessert menu in the city, and it was even the capstone of the Italian cooking class I took—which means I got happily acquainted very quickly.
When I left the country, I tried my best to replicate the, thankfully, fairly simple dish. It quickly made its way onto my shortlist of go-to desserts. Its nutty, slightly bitter flavor became synonymous with the rich and warming pastas I enjoyed before it. To me, it was the perfect dessert for colder months. So while I don’t think it would be possible for me to tire of traditional tiramisu, I had been searching for a fresh, new twist on it that I could enjoy when the weather was much warmer.
Fortunately, our EatingWell recipe developers felt the same because our Lemon-Blueberry Tiramisu is exactly the kind of dessert I was looking for. With the same delectable layering and creamy mascarpone, the concept mirrored the traditional recipe, except with a bright, summery flavor profile.
It’s no surprise that this recipe is our most-saved no-bake summer dessert. Not only does it highlight the best of seasonal flavors but there’s no need to turn on your oven, and it’s easy to make ahead, so it’s perfect for whatever summer gatherings you have on your calendar. If that sounds good, make sure to save this recipe to your own MyRecipes account by clicking the heart icon below. You can thank yourself later!
How to Make Our Lemon-Blueberry Tiramisu
This decadent dish comes together in two parts, the blueberry compote and the tiramisu itself. It’s a good idea to start with the compote, since you want to let it chill in the fridge before adding it to your dish.
Begin by combining half your blueberries with equal parts sugar and lemon juice, a splash of vanilla and a pinch of salt in a small saucepan. Set it to medium-high heat and bring it to a simmer. Pretty quickly afterward you want to reduce your heat, just enough to maintain a gentle simmer, and wait for the blueberries to break down and the sugar to dissolve. Finally, carefully transfer your compote to a bowl or glass jar to cool off before popping it into the fridge. First step done!
The next step calls for combining equal parts lemon juice and water in a bowl and microwaving it until it bubbles before adding sugar. I don’t have a microwave, so I took a small pot and simply heated it on a burner. Once that was done, I covered it and let it join my compote in the fridge.
Next, I grabbed my two largest mixing bowls and filled one with mascarpone and one with cream, a splash of vanilla, another pinch of salt and the rest of the sugar. With my trusty electric mixer that was passed down to me from my mom, I beat the cream mixture until soft peaks formed. If you want to skip this step, store-bought whipped cream will suffice.
Then, I transferred the whipped cream into my bowl of mascarpone, slowly folding it in to combine. Hopefully you didn’t throw your juiced lemon out yet, because you want to add some lemon zest to this mixture as well.
Finally, assembly! Quickly dip half your ladyfingers (tip: check the Italian section in your local grocery store if you can’t find them in the bakery department) and lay them in the bottom of your baking dish, making sure to fill in the gaps with smaller pieces.
Spread your mascarpone mixture over your ladyfingers and dollop your compote on top before swirling it (to the best of your artistic abilities) with a knife. Repeat once more to end up with two layers.
This recipe is such a good option for making ahead because once it’s completely assembled, the dish needs to chill in the fridge for at least six hours. When I made it, I gave it a full 12 hours in the fridge.
It’s safe to say that this was a hit for my taste buds, and the next time I’m on dessert duty for a summer gathering or dinner party, I know exactly what to bring. If you do bring it somewhere to share, don’t forget to top it off with a cup of fresh blueberries and some more lemon zest before serving.
Why I Love It
Nostalgic but brand new at the same time, this Lemon-Blueberry Tiramisu is the dessert I didn’t know I needed in my life.
It’s still luscious and rich from the cream and mascarpone, but the lemon and blueberry bring a citrusy brightness to my plate. Combining the concept of tiramisu with the classic combo of lemon and blueberry creates a dessert worth celebrating.
It even looks like summer—the bright blue swirls stand out against the white cream. Plus, the coolness of each bite is the perfect balm to a hot, sunny day. I enjoyed it after dinner throughout the week, but I imagine it would be delicious in the morning, too, alongside a strong iced coffee.
Not to mention, it’s suitable for all types of kitchens. As a small New York City apartment dweller with an underperforming oven and no microwave, I was still able to whip up this dessert with just my stovetop.
And the taste and ease aren’t the only things worth highlighting—the presence of the fresh or frozen blueberries means you’re getting a healthy dose of antioxidants, fiber and vitamins that can help support your gut health and cognitive health and may even reduce your risk of chronic disease.
In summary, this is the perfect seasonal version of one of my favorite desserts, and I swiftly added this recipe to my own MyRecipes account so I can come back to it again and again.
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