Tiramisu is a classic Italian dessert, but this version has a fresh twist with lemon and blackberry flavors. It’s not only easy to make but also light and refreshing in taste. The use of fresh, no-bake blackberries gives this tiramisu an exceptional flavor. Let’s make a super tasty and refreshing Lemon and Blackberry Tiramisu.
Why This Recipe Works
The tangy lemon flavor and natural sweetness of blackberries give this dessert a perfect balance.
The creaminess of tiramisu combined with the homemade biscuit layers creates an indulgent texture.
Using blackberries means no baking is required, so the recipe is quick to make.
Ingredients for Lemon and Blackberry Tiramisu
For the Biscuit:
- 3 eggs
- 80g sugar
- 80g flour
For the Cream:
- 70g sugar
- 4 egg yolks (only yolks)
- 300g whole cream
- 250g mascarpone cheese
For the Syrup:
- 100g water
- 100g lemon juice
- 50g sugar
For the Topping:
- 250g blackberries (fresh, simply crushed)
Lemon and Blackberry Tiramisu Step-by-Step Recipe
For the Biscuit:
Preheat the oven: Preheat your oven to 180°C.
Beat the egg whites: Separate the eggs, and beat the egg whites while slowly adding sugar until soft peaks form.
Add yolks and flour: Gently fold the yolks into the egg whites, then gradually add sifted flour. Be careful not to over-mix to keep the air.
Bake: Spread or pipe the batter onto a baking sheet and bake at 180°C for 15-20 minutes until golden brown.
Cut out: Cut the biscuit to fit the mold size. This will be the base of your tiramisu.
For the Cream:
Beat egg yolks and sugar: In a bowl, beat the yolks and 70g of sugar until the mixture becomes pale and creamy.
Add cream and mascarpone: Gently fold in the cream and mascarpone cheese to make a rich tiramisu cream.
For the Syrup:
Make the syrup: Mix 100g water, 100g lemon juice, and 50g sugar in a saucepan. Bring it to a boil, then let it cool slightly.
Soak the biscuit: Soak the cut biscuit in the lemon syrup to enhance the lemon flavor.
Assembly:
Layer the biscuit: Place a layer of soaked biscuit at the bottom of the mold.
Add the cream: Spread a layer of cream on top of the biscuit.
Chill: Let the assembled tiramisu chill in the fridge for at least 4 hours so the flavors can absorb.
For the Blackberry Topping:
Crush the blackberries: Simply crush 250g of fresh blackberries and spread them on top of the tiramisu for a fresh, fruity burst.
Expert Tips:
If fresh blackberries aren’t available, you can use frozen ones, just make sure to thaw them properly.
If you’re short on time, you can replace the homemade biscuit with store-bought sponge cake.
The longer the tiramisu stays in the fridge, the better it will set, and the flavors will enhance.
FAQ:
Q: Can I replace cream and mascarpone?
Yes, if mascarpone isn’t available, you can use cream cheese, though the taste might differ slightly.
Q: How long will this tiramisu stay fresh?
This tiramisu will stay fresh in the fridge for 2-3 days, just make sure to store it in an airtight container.
Q: Can I use an alternative to raw egg yolks?
If you’re concerned about using raw egg yolks, you can replace them with egg-free custard or whipped cream.
Storage:
Store the tiramisu in an airtight container in the fridge for 2-3 days. However, due to the fresh blackberries, avoid storing it for too long, or they may become soggy.
Your fresh, zesty, and delicious Lemon and Blackberry Tiramisu is now ready!
Love this Lemon and Blackberry Tiramisu? Try my Biscoff Cheesecake Recipe here!
