If you fancy a light dessert, then a blueberry tiramisu is the ideal choice for the summer. Although this is not a cake in the strictest sense, it often becomes oneCalled refrigerator cake. It's quick to prepare, but the dessert needs a few hours in the fridge to firm up. But if you're entertaining guests or want to have a ready-made dessert for the weekend, this is an ideal recipe to make ahead.
Ingredients
For the blueberry compote:
- 250 g fresh blueberries
- 130 g granulated sugar
- 1 tbsp fresh lemon juice
- 1 tbsp water
- ½ TL Vanilleextrakt
- ¼ tsp kosher salt
For the tiramisu:
- 480 g cold whipped cream
- 1 tbsp grated lemon peel
- 2 TL Vanilleextrakt
- ½ tsp kosher salt
- 250 g granulated sugar
- 6 large egg yolks
- 450 g cold mascarpone cheese
- 250 g ladyfingers
- 100 ml whole milk
- fresh blueberries for garnish
preparation
Prepare quick compote:
In a medium saucepan, combine blueberries, sugar, lemon juice, water, vanilla and salt.
Bring to a boil over medium-high heat, stirring occasionally. Simmer until the mixture thickens, about 10 minutes.
Remove from heat and allow to cool completely. Then puree the blueberry compote in the food processor.
Prepare the tiramisu:
In a mixing bowl, beat cold cream, lemon zest, vanilla extract and salt with a hand mixer on medium-high speed until stiff peaks form.
Whisk the egg yolks and remaining sugar together in a heatproof mixing bowl and heat over a water bath until the mixture thickens slightly. Remove from the water bath and beat the mixture on medium-high speed until thick, about 2-3 minutes.
Mix the mascarpone in a medium bowl with a spatula until smooth and fold into the egg yolk mixture. Fold in the whipped cream.
Dip half of the ladyfingers briefly in cold milk and place in a baking dish. Spread half of the mascarpone cream on top, followed by 150 grams of blueberry compote.
Dip the remaining ladyfingers and place them on top of the compote. Spread the remaining mascarpone cream on top and garnish with the remaining compote, marbled as desired.
Let the tiramisu cool for 24 hours and garnish with fresh blueberries before serving.
