Blackberry Tiramisu Recipe: Creamy Layered Dessert

Ingredients

Below are the ingredients for one 8–9 inch pan. Quantities and full ingredient details are listed with the recipe card further down.

• Espresso or hot coffee: 1 cup (240 ml)
• Sugar: 3 Tbsp for the coffee + 1/2 cup (100 g) for the filling
• Ladyfingers: 24–36, depending on pan size and layering
• Egg yolks: 5 large
• Mascarpone cheese: 2 cups (approx. 225 g)
• Heavy cream (cold): 1 cup (240 ml)
• Blackberry curd or jam: 1 cup
• Chopped chocolate: 1/2 cup (about 85 g), dark chocolate recommended
• Fresh blackberries: 1 cup, halved (about 120 g) — optional but recommended
• Cocoa powder: For dusting before serving

Using a good quality Italian ladyfinger will help prevent over-sogginess. To avoid soggy cookies, cool the hot coffee before dipping and keep each dip to 1–2 seconds.

How to Make Blackberry Tiramisu

Make the filling

1. Stir 3 tablespoons sugar into the hot espresso or coffee until dissolved. Chill the coffee in the refrigerator while you prepare the filling.
2. In a large bowl, whip the egg yolks with 1/2 cup sugar until pale and slightly thickened. If you prefer, use pasteurized eggs or cook the yolks over a double boiler for safety.
3. Add the mascarpone to the yolks and beat gently until smooth and fully incorporated. Avoid overmixing once the mascarpone is added to prevent curdling.
4. Pour in the cold heavy cream and beat until the mixture is slightly thickened and smooth.
5. Gently fold in the blackberry curd until the filling is evenly tinted and well combined.

Assembling

1. Pour the chilled coffee into a wide, shallow bowl. Quickly dip the bottom of each ladyfinger (1–2 seconds) and arrange them in a single layer in an 8– or 9-inch springform pan or similar dish.
2. Spoon half the mascarpone-blackberry filling over the layer of cookies and spread evenly with an offset spatula.
3. Sprinkle half the chopped chocolate over the filling, then scatter half the fresh blackberries.
4. Add a second layer of coffee-dipped ladyfingers. Spread the remaining mascarpone filling on top.
5. Finish by dusting an even layer of unsweetened cocoa powder. Refrigerate the tiramisu for at least four hours, preferably overnight, to let the flavors meld and the texture set.

Tips, Variations, and Presentation

• This recipe works well with a stand mixer, hand mixer, or by hand if you have the time. Use a large bowl to ensure comfortable whipping and folding.
• For a lighter presentation, assemble the tiramisu in individual dessert cups or mason jars—portion control and elegant serving in one.
• Avoid overwhipping after the mascarpone is added; vigorous beating can cause the mixture to split or curdle. Fold gently until smooth.
• Try swapping blackberry curd with high-quality jam if you don’t have curd on hand; reduce any extra liquid by draining thawed frozen berries before adding.
• Top the finished tiramisu with additional whipped cream piped decoratively, extra berries, or more chopped chocolate if desired. For neat removal from a springform pan, run a knife along the inner edge before releasing.
• Use dark chocolate for a pleasing contrast with the berries and coffee. White or milk chocolate are acceptable alternatives for a sweeter finish.

Storage and Yields

This blackberry tiramisu is best enjoyed fresh but will keep in the refrigerator for up to 4–5 days. The dessert does not freeze well because the texture of the mascarpone and the soaked cookies can change on thawing.

The recipe yields one 8–9 inch pan, roughly 8–10 servings depending on how large you slice each portion. You can halve the recipe and use a smaller pan for fewer servings.

Recipe Card

Blackberry Tiramisu Recipe

Coffee-soaked ladyfingers layered with a blackberry mascarpone filling, chopped chocolate, and fresh berries.

Ingredients

• 1 Cup Espresso or hot coffee (240 ml)
• 3 Tablespoons Sugar (to sweeten coffee, about 36 g)
• 24–36 Ladyfingers
• 5 Large egg yolks
• 1/2 Cup Sugar for filling (100 g)
• 2 Cups Mascarpone cheese (about 225 g)
• 1 Cup Heavy cream, cold (240 ml)
• 1 Cup Blackberry curd or jam
• 1/2 Cup Chopped chocolate (85 g)
• 1 Cup Fresh blackberries, halved (120 g)
• Cocoa powder for dusting

Instructions

1. Mix the hot coffee with 3 Tbsp sugar until dissolved and refrigerate to cool.
2. Whip egg yolks with 1/2 cup sugar until pale yellow. Use pasteurized eggs or a double boiler if preferred for food safety.
3. Beat in the mascarpone until smooth, then fold in the cold heavy cream until slightly thickened.
4. Fold the blackberry curd into the mascarpone mixture until evenly combined.
5. Quickly dip ladyfingers into chilled coffee and arrange a single layer in an 8–9 inch pan. Spread half the filling over the cookies.
6. Sprinkle chopped chocolate and scatter sliced blackberries over the filling. Repeat with a second cookie layer and remaining filling.
7. Refrigerate for at least four hours or overnight. Dust with cocoa powder just before serving.

Notes

• Refrigerate for up to five days. This dessert does not freeze well.
• A nine-inch springform pan works well; you can also use 8-inch pans, brownie pans, round cake pans, or individual dessert cups.
• Do not overwhip after adding mascarpone to avoid curdling.

More Blackberry Recipes You Might Like

Blackberry Lemon Cake, Blackberry Pie, Chocolate Blackberry Cupcakes.