Recette de Tiramisu aux Myrtilles

Tiramisu, the iconic Italian dessert, gets a delightful makeover in this blueberry version. Light, fruity, and just sweet enough, the Tiramisu aux Myrtilles is the perfect treat for summer evenings, weekend gatherings, or simply to impress guests with a sophisticated twist on tradition.

While classic tiramisu features bold coffee flavors, this version swaps espresso for a rich blueberry compote that brings both color and tangy sweetness to the dish. Not only does it taste divine, but the vibrant layers of blueberries and cream also create an eye-catching presentation.

Before diving into the full recipe, let’s explore why blueberries make an excellent choice. These tiny superfruits are packed with antioxidants and nutrients — learn more about the health benefits of blueberries to discover how they support heart health and brain function.

Another fun benefit? If you’re feeling adventurous or can’t find ladyfingers, you can make them from scratch using this simple homemade ladyfingers recipe — soft, spongy, and ideal for soaking up fruity syrups.

Why Add Blueberries to Tiramisu?

• Natural sweetness with a fresh tartness
• Adds color and contrast to traditional cream layers
• Seasonal fruit perfect for summer and spring
• Pairs beautifully with mascarpone and vanilla
• Offers added nutritional value like fiber and vitamin C

Ingredients for Tiramisu aux Myrtilles

Essential Ingredients

• 250g mascarpone cheese
• 3 egg yolks
• 3 tbsp caster sugar
• 200ml heavy cream or 3 whipped egg whites
• 200g ladyfingers (savoiardi biscuits)
• 200g fresh or frozen blueberries
• 2 tbsp lemon juice
• 2 tbsp sugar (for the compote)
• Zest of 1 lemon
• 1 tsp vanilla extract
• Cocoa powder or crushed dried blueberries (for garnish)

Optional Add-Ins

• 1 tbsp blueberry liqueur or limoncello
• 100g white chocolate, grated
• A pinch of salt to enhance sweetness

Step-by-Step Preparation

Prepare the Blueberry Compote

Making the compote adds natural sweetness and structure:

• Combine blueberries, lemon juice, and sugar in a saucepan
• Simmer on low heat for 10–15 minutes until thickened
• Let cool completely before using

For a detailed technique, this fruit compote guide offers additional tips and variations.

Make the Mascarpone Cream

There are two main options here: with or without eggs.

With eggs:

• Beat egg yolks with sugar until pale and creamy
• Whisk in mascarpone until smooth
• Fold in whipped egg whites or heavy cream until light and airy

Without eggs:

• Skip yolks and directly whip mascarpone with heavy cream
• Add vanilla, a pinch of salt, and lemon zest for extra flavor

Assemble the Layers

• Briefly dip ladyfingers into the cooled blueberry compote (don’t soak too long)
• Arrange a layer at the bottom of your dish
• Spoon over half the mascarpone cream
• Repeat the process: another layer of dipped ladyfingers + remaining cream
• Chill in the fridge for at least 4 hours, ideally overnight

Final Touches

Before serving:

• Dust with cocoa powder or crushed dried blueberries
• Garnish with fresh blueberries or white chocolate shavings
• Serve cold and enjoy!

Tools You’ll Need

• Mixing bowls
• Whisk or hand mixer
• Small saucepan
• Spatula
• 20x20cm (8×8 inch) dish or glass jars for individual servings

Delicious Variations

Want to experiment? Try one of these:

• Lemon-blueberry tiramisu with extra zest and lemon curd
• Add white chocolate between the layers for richness
• Use limoncello in the compote for an adult version
• Make it eggless with cream-only mascarpone filling
• Substitute with gluten-free ladyfingers if needed

Serving Suggestions

• Serve in individual dessert jars for an elegant presentation
• Garnish with mint leaves and extra blueberries
• Perfect with a glass of chilled Moscato or Earl Grey tea

Storage Tips

• Store in the fridge in an airtight container
• Best consumed within 3 days
• Can be frozen for up to 1 month; thaw overnight in the fridge

Common Mistakes to Avoid

• Over-soaking ladyfingers – makes the dessert soggy
• Using low-quality mascarpone – affects texture and flavor
• Not chilling long enough – layers won’t set properly
• Overwhipping cream – leads to grainy texture

Nutritional Info (Approximate per serving)

• Calories: 320
• Fat: 18g
• Sugar: 15g
• Protein: 6g
• Great source of antioxidants, calcium, and vitamins

FAQs – People Also Ask

Can you make tiramisu without coffee?
Absolutely! This version uses blueberry syrup instead of espresso, offering a caffeine-free, fruity alternative.

What fruit goes best with tiramisu?
Besides blueberries, other options include raspberries, strawberries, and blackberries. Use fresh compote or thinly sliced fruit for layering.

Can I use frozen blueberries?
Yes! Just make sure to reduce them into a compote to avoid excess moisture.

How long should tiramisu set before serving?
At least 4 hours, but overnight gives the best flavor and structure.

Can I replace mascarpone?
You can substitute with full-fat cream cheese or ricotta, but it will slightly alter the flavor and texture.

Why does my tiramisu get soggy?
Likely from over-soaked ladyfingers or too much liquid in the compote. Use quick dips and drain well.

Can I prepare it in advance?
Yes, it’s actually better when made ahead. Prepare the day before and add garnish just before serving.

How to store leftovers?
Store in the fridge for up to 3 days. Use airtight containers to preserve freshness.

Bonus: Mini Tiramisu Cups

Looking to impress guests?

• Layer components in shot glasses or small jars
• Ideal for picnics, parties, or wedding desserts
• Easy to transport and serve

Conclusion

If you’re craving a light, fruity twist on a beloved classic, this Tiramisu aux Myrtilles is the answer. Creamy, vibrant, and bursting with blueberry flavor, it’s a showstopping dessert that’s easy to prepare and sure to please any crowd.

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