Blueberry tiramisu with prosecco

serving dumplings | blueberry-tiramisu-with-prosecco

An irresistible dessert with blueberries, an eggless creamy mascarpone filling and pillowy ladyfingers soaked in prosecco. This tiramisu is delicate and refreshing, these are only a few words to describe this exquisite collision of flavors! No matter how I describe it, it is amazing and tempting:)

30 minutes + 4 hours | serves 8-10


mascarpone cream

250 g mascarpone
250 g heavy cream
50 g icing sugar
4 tablespoons prosecco

blueberry filling

500 g blueberries
30 g icing sugar
1/2 lemon
2 gelatin sheets, softened in cool water
4 tablespoons prosecco


400 g ladyfingers
1 glass of prosecco
250 g blueberries
1 handful of raspberries
mint leaves for sprinkling


Place the blueberries in a saucepan, cook over medium heat until they start to release their juice, this takes about 5 minutes. Remove from heat and add the prosecco and lemon juice. Squeeze all water out of gelatin sheets, add to the warm blueberries and stir until gelatin has dissolved, set aside to cool.

Whip the heavy cream in a stand mixer or with a hand mixer until soft peaks form. Combine mascarpone with sugar and prosecco, add the whipped cream and fold. 

Prepare a rectangular dish. Soak the ladyfingers in prosecco and lay on the bottom of the dish, side by side, sugar down. Spread half the mascarpone cream on top, then the blueberry filling.  Again the soaked ladyfingers and spread the rest of the mascarpone cream. Cover with cling film and place into the fridge for 4 hours or overnight.

Before serving, garnish with blueberries and raspberries and sprinkle with mint leaves. Enjoy!

serving dumplings | blueberry-tiramisu-with-prosecco