Description

Blueberry Tiramisu Trifle is an easy, no-bake dessert that combines coffee-soaked ladyfingers, creamy mascarpone filling, and fresh blueberries for a fruity twist on the classic Italian favorite.

Ingredients

24 ladyfingers
2 cups fresh blueberries
8 oz mascarpone cheese
1 cup heavy whipping cream
1/2 cup granulated sugar
3 large egg yolks
1 tsp vanilla extract
1 cup strong brewed coffee, cooled
2 tbsp coffee liqueur (optional)
1 tbsp lemon zest
2 tbsp powdered sugar (for dusting)

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Instructions

Brew the coffee and let it cool to room temperature. Stir in coffee liqueur if using.
In a bowl, whisk egg yolks and granulated sugar until pale and thick.
Fold in mascarpone cheese and vanilla extract until smooth.
In a separate bowl, whip heavy whipping cream to stiff peaks and gently fold into the mascarpone mixture.
Quickly dip each ladyfinger into the coffee, ensuring they’re soaked but not soggy.
In a trifle dish or individual glasses, layer soaked ladyfingers, mascarpone mixture, and fresh blueberries. Repeat layers, finishing with mascarpone and blueberries.
Grate lemon zest over the top for a fresh touch.
Cover and refrigerate for at least 4 hours or overnight.
Dust with powdered sugar before serving.

Notes

Use pasteurized eggs for food safety if preferred.
Substitute mascarpone with cream cheese and a splash of cream if needed.
Try mixed berries for variety.
Use decaf coffee for a kid-friendly version.
Store covered in the fridge for up to 3 days; do not freeze.