Lemon Blueberry Tiramisu

Ingredients

• 2 cup blueberries (fresh)
• 1 tbsp lemon juice
• 1 cup granulated sugar (divided)
• 4 egg yolks (large)
• 8 oz mascarpone cheese
• 1 cup heavy cream
• 1 box Trader Joe’s Meyer Lemon Cookie Thins (or similar lemon wafer cookies)
• 0.5 jar lemon curd (approx. 5-6 oz)
• lemon slices (for garnish)
• fresh mint leaves (for garnish)

Steps

1. 1

   Add the blueberries, 1/2 cup of the sugar, and lemon juice to a saucepan.

2. 2

   Cook over medium heat for 8–10 minutes, stirring occasionally, until the mixture is thick and jammy. Remove from the heat and let cool completely.

3. 3

   Add the egg yolks and the remaining 1/2 cup sugar to a heatproof bowl set over a pot of gently simmering water (double boiler).

4. 4

   Whisk the egg yolk mixture for about 5 minutes, until it becomes pale, thick, and silky. Remove from the heat and let cool slightly.

5. 5

   Fold the mascarpone cheese into the egg yolk mixture until smooth.

6. 6

   In a separate bowl, whip the heavy cream to soft peaks.

7. 7

   Gently fold the whipped cream into the mascarpone mixture until fully combined.

8. 8

   Arrange two rows of Meyer lemon cookie thins across the bottom of your pan to create a base layer.

9. 9

   Spread half of the mascarpone cream over the cookies.

10. 10

    Follow with a layer of the cooled blueberry jam and then a layer of the lemon curd.

11. 11

    Repeat with another layer of cookies, then top with the remaining mascarpone cream.

12. 12

    Garnish the top with fresh lemon slices and mint leaves.

13. 13

    Chill in the refrigerator for at least 4 hours, but overnight is recommended so the cookies soften into a tiramisu-like texture.

Notes

Overnight chilling is highly recommended to allow the lemon cookie thins to absorb moisture and soften into a cake-like texture similar to traditional ladyfingers.

Nutrition per serving

• dessert
• tiramisu
• blueberry
• lemon
• no-bake
• summer
• vegetarian