Lemon Blueberry Tiramisu

Instructions

Line the sides of an 8-inch (20 cm) square springform pan with acetate sheets.

Have the ladyfingers ready, trimming them as needed to fit the pan perfectly.

Prepare the lemon sugar syrup.

In a saucepan add the water, sugar lemon zest and lemon juice.

Boil for 3 minutes.

Set aside to cool.

Prepare the blueberry sauce.

Add the blueberries, sugar, lemon juice to a small saucepan.

Cook over medium heat for about 5 minutes, stirring occasionally, until the blueberries begin to soften and release their juices. Lightly mash some of the berries with the back of a spoon.

Stir the cornstarch with the water to make a slurry, then add it to the saucepan.

Cook for another 12 minutes, stirring constantly, until thickened.

Remove from the heat and let cool completely.

Prepare the mascarpone filling.

In a large bowl mix Mascarpone cheese with powdered sugar, lemon zest and vanilla extract.

Add whipping cream.

Continue mixing until stiff peaks form.

Assemble the blueberry Tiramisu

Dip ladyfingers in the lemon sugar syrup and arrange in a single layer in the pan.

Spread a third of Mascarpone mixture over the ladyfingers. Use an offset spatula to spread evenly.

Gently spread more than a half of the blueberry sauce.

Cover with another third of Mascarpone mixture.

Use an offset spatula to spread evenly.

Dip the remaining ladyfingers into the lemon sugar syrup and arrange another layer of ladyfingers on top of the Mascarpone mixture.

Spread the remaining Mascarpone mixture on top of the ladyfingers.

Spoon the remaining blueberry sauce on top.

Use a skewer to create swirls.

Cover and refrigerate for at least 4 hours or overnight.

Decorate with fresh blueberries and lemon slices.

Slice and enjoy! Keep the leftovers refrigerated.

Dessert