Lemon Blueberry Tiramisu
Lemon Blueberry Tiramisu is a bright and fresh spin on the classic tiramisu. This version takes a shortcut with instant pudding making this a quick and easy holiday dessert that can be made ahead.
Lemon desserts are always a hit for spring gatherings and Easter celebrations. We love these Lemon Curd Cookies, Lemon Pound Cake is one of my favorites and this Lemon Zucchini Cake is on repeat all spring and summer.
Lemon Berry Tiramisu ~ Easy No Bake Dessert
Tiramisu is traditionally made with espresso dipped ladyfingers and a homemade mascarpone custard. If you would like to try tiramisu without coffee, this lemon version is much quicker and easier and makes a lovely addition to any holiday desserts table.
Ingredients Needed:
- Whole Lemons ~ Zest and Juice
- Sugar ~ Granulated
- Heavy Whipping Cream ~ Adds a fluffy texture to the filling. Cool Whip can be substituted.
- Mascarpone ~ or Cream Cheese at room temperature.
- Instant Lemon Pudding ~ Small Box
- Milk ~ Whole or reduced fat will work.
- Ladyfingers ~ Look for them in the cookie isle. They are a made from sponge cake batter and are crispy cookies that will soften in the dessert to a cake-like texture. Sponge cake or pound cake slices can be substituted.
- Blueberries ~ Fresh will work better than frozen.
How to Make Lemon Blueberry Tiramisu:
- First you will zest the lemons. I love using a microplane grater for this. The smallest side of your box grater will also work. Grate lightly, just getting the yellow part and not the white pith.
- Then, juice the lemons.
- Pour lemon juice into a shallow bowl and whisk in granulated sugar until dissolved. Set aside.
- Next, beat the heavy whipping cream using an electric mixer until stiff peaks form. Remove to another bowl and set aside.
- Add softened mascarpone, lemon zest and instant lemon pudding and milk to the mixer bowl and beat until well combined. Fold in the whipped cream.
- Grab an 8 x8 inch baking dish.
- Dip ladyfingers into lemon juice on both sides but don’t soak them, just a quick dip will work.
- Place ladyfingers into the baking dish in a single layer. You will need to break a few of the cookies to make them fit, just cover the entire bottom of the pan with the cookies.
- Spoon half or the filling over the ladyfingers and spread evenly.
- Sprinkle half of the blueberries over the filling.
- Repeat the layers, ending with blueberries.
- Add remaining lemon zest.
- Cover and refrigerate at least 24 hours before slicing and serving.
Recipe Notes:
- Yield: 8 Servings
- Storage: Keep refrigerated up to 4 days. Best if served after 24 hours, even better the next day, so this is a great make ahead dessert.
- Occasions: Easter, summer barbecues, potlucks, special occasions.
More Lemon Desserts You Will Love:
- Lemon Bars with Cream Cheese Icing
- No Bake Lemon Chiffon Dessert
- Lemon Pineapple Poke Cake
- No Bake Lemon Cheesecake Mousse
You might also like this Blueberry Crisp for a quick and easy dessert that is perfect for any occasion.
Add this Lemon Blueberry Tiramisu to your next party menu or special occasion dinner. It’s a light dessert that is not overly sweet with the delicious lemon and blueberry flavors that everyone will love.
IF YOU LOVE THIS RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST!
Lemon Blueberry Tiramisu
Ingredients
- 3 teaspoons lemon zest
- 1/2 cup lemon juice
- 2 tablespoons sugar
- 3/4 cup heavy whipping cream
- 16 ounces mascarpone softened
- 3.4 ounce lemon jello pudding
- 1/2 cup milk
- 7 ounces ladyfingers
- 6 ounces blueberries
Instructions
- Zest the lemons and then juice the lemons.
- In a shallow bowl, whisk together 1/2 cup lemon juice with 2 tablespoons sugar until sugar is dissolved. Set aside.
- Add heavy whipping cream to a mixer bowl. Beat at medium-low speed until it starts to thicken, raise to high speed and continue to beat until stiff peaks form.
- Pour whipped cream into another bowl and set aside.
- Add softened mascarpone to the mixer bowl with 2 teaspoons lemon zest, instant pudding mix and milk.
- Beat at low speed until combined, raise to medium speed and beat for 2 minutes.
- Fold in whipped cream.
- Next, get an 8 x 8 inch baking dish.
- Dip ladyfingers on both sides into lemon juice mixture. Do not soak the ladyfingers, just a quick dip.
- Fill the bottom of the baking dish with the ladyfingers, breaking the ladyfingers if needed to make a single layer.
- Spoon half of the filling over the ladyfingers.
- Sprinkle half of the blueberries over the filling.
- Repeat the layers ending with the blueberries and the remaining teaspoon of lemon zest.
- Cover with plastic wrap and refrigerate at least 24 hours before slicing and serving.
In your recipe you don’t say what to do with the whipped cream after you have set it aside… not super helpful when you have printed out the recipe and have to then come back to the source to read in header that the whipped cream is to make the filling lighter. all of those small details and pictures don’t print when you select print… just a thought to add something in to the steps…
Hi Julie,
I have updated the recipe card and the post. I appreciate you letting me know, it was just an oversight.
~ Milisa