Easy Blueberry Tiramisu Cups

Name: Easy Blueberry Tiramisu Cups
Prep time: 7 h
Yield: 6
Ingredients: 2 cups blueberries; 1/2 cup water; 1/2 cup granulated sugar; 1/2 tablespoon lemon juice; 1 cup cold heavy whipping cream; 1 (8-ounce) container mascarpone; ¼ cup granulated sugar; 1 teaspoon vanilla extract; ¼ cup blueberry sauce; 12 ladyfingers; Blueberry sauce; Blueberry Mascarpone Whipped Cream

Prep Time7 hr

Serves6

Experience a vibrant, fruit-forward reimagining of the classic Italian dolce. These elegant, individual-serve Tiramisu Cups swap traditional espresso for a lush, house-made California Giant blueberry reduction. Every layer is a study in texture: light-as-air ladyfingers are soaked in a bright berry coulis, then nestled between clouds of silken mascarpone whipped cream infused with even more fresh blueberry essence. Prepared ahead and chilled to perfection, this dessert showcases the deep, complex sweetness of premium blueberries in a format that is as visually stunning as it is indulgent. It is the ultimate “make-ahead” luxury for sophisticated entertaining.

INGREDIENTS

Blueberry Sauce

2 cups blueberries
1/2 cup water
1/2 cup granulated sugar
1/2 tablespoon lemon juice

Blueberry Mascarpone Whipped Cream

1 cup cold heavy whipping cream
1 (8-ounce) container mascarpone
¼ cup granulated sugar
1 teaspoon vanilla extract
¼ cup blueberry sauce

For assembly

12 ladyfingers
Blueberry sauce
Blueberry Mascarpone Whipped Cream

DIRECTIONS

- - Make blueberry sauce: In a medium saucepan over medium-high heat add blueberries, water and sugar. Stir and bring to a low boil, then reduce to a simmer for 5-7 minutes. Mash blueberries well to release their juices as they simmer, then stir in lemon juice. After the blueberries have simmered and mixture has thickened, remove pan from heat and allow to cool for 10 minutes. Transfer blueberry mixture to a glass measuring cup and blend with immersion blender until smooth – or use small blender.
- - Reserve ¼ cup of the blueberry sauce for the mascarpone. Transfer the remaining blueberry sauce to a shallow dish for the ladyfingers.
- - Make whipped cream: Add heavy whipping cream to a medium mixing bowl (metal is best). Using an electric hand mixer, mix on medium-high speed until stiff peaks form – about 3 minutes. Set aside.
- - Make blueberry mascarpone: In a large mixing bowl using an electric mixer on medium speed, beat together mascarpone, sugar and vanilla until combined – don’t over-mix or the mascarpone can curdle. Add in blueberry sauce (¼ cup) and mix on medium speed until fully combined. Add in whipped cream and mix on low speed until fully incorporated. Do not over-mix.
- - Assemble Cups: Gather 6 glasses and ladyfingers. Cut 1 ladyfinger in half and dip each half into blueberry sauce, turning over to coat a couple of times, then place into the bottom of the glass. Top with two heaping tablespoons of the blueberry mascarpone mixture – use a medium cookie scoop for ease. Use an offset spatula to gently spread the mascarpone mixture. Then repeat with another layer of soaked ladyfingers (two halves) and another layer of blueberry mascarpone. Repeat this process for the rest of the glasses before evenly distributing any remaining blueberry mascarpone mixture to the tops of each glass, as well as any blueberry sauce remaining.
- - Cover and refrigerate for at least 6 hours before serving.