Blueberry tiramisu with prosecco. A refreshing twist on the classic Italian dessert. Layers of mascarpone, ladyfingers soaked in prosecco, and juicy blueberries come together in a light, irresistible treat.
Why you’ll love this blueberry tiramisu with prosecco
This tiramisu is everything: delicate, refreshing, and bursting with blueberries in every bite. The eggless mascarpone filling is silky-smooth, the ladyfingers are soaked in bubbly prosecco, and together they create a dessert that feels elegant yet effortless.
It’s super easy to make, a real no-fail dessert! Perfect for summer entertaining, dinner parties, or whenever you want a no-bake treat that wows.
🔥 Pro tip
No prosecco on hand? Swap it with another sparkling wine like cava or champagne. For a non-alcoholic version, use sparkling apple juice or elderflower cordial for a light, fruity flavor that pairs beautifully with blueberries.
How to store blueberry tiramisu
- Fridge: Cover and refrigerate for up to 2 days. The flavors meld beautifully as it rests, but after that the ladyfingers may get too soft.
- Freezer: Not recommended, as the mascarpone filling will lose its creamy texture once thawed.
More blueberry recipes
- Blueberry Fig Almond Tarts
- Easy Lemon Blueberry Crumb Cake
- Blueberry Lemon Cheesecake with Cream Cheese
Blueberry Tiramisu with Prosecco
Ingredients
Mascarpone cream
- 9 ounces mascarpone
- 1 cups heavy cream
- ½ cup powdered sugar
- 4 tbsp prosecco
Blueberry filling
- 3 ½ cups blueberries
- ¼ cup powdered sugar
- ½ lemon - juiced
- 2 gelatine sheets - softened in cool water
- 4 tbsp prosecco
Also
- 14 ounces ladyfingers
- 1 cup prosecco
- 1 ½ cups blueberries - for topping
- raspberries - for topping, optional
- fresh mint - for topping
Instructions
- Place the blueberries in a saucepan and cook over medium heat until they start to release their juices, about 5 minutes. Remove from the heat and stir in the prosecco and lemon juice. Squeeze the excess water from the gelatin sheets, then add them to the blueberries and stir until fully dissolved. Set aside to cool.
- Beat the heavy cream in a stand mixer or with a hand mixer until soft peaks form (it should look similar in texture to yogurt). Add the mascarpone, sugar, and prosecco, then beat again until stiff peaks form.
- Prepare a rectangular dish. Quickly dip the ladyfingers in prosecco and arrange them side by side on the bottom, sugar side down. Spread half of the mascarpone cream over the ladyfingers, then top with the blueberry filling. Repeat with another layer of soaked ladyfingers and finish with the remaining mascarpone cream. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, garnish with fresh blueberries and raspberries, then finish with a sprinkle of mint leaves. Enjoy!
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