This Blueberry & Black Tea Lemon Tiramisu layers Dutch Apron® Bakery Lemon Crème Cake Roll with a homemade blueberry and black tea syrup and a light, creamy mascarpone filling. The combination of bright lemon, juicy blueberries, and fragrant tea makes this a refreshing twist on traditional tiramisu that’s just as beautiful as it is delicious.
I love traditional tiramisu, but every once in a while, it’s fun to take a familiar dessert and give it a completely different flavor. That’s exactly what I wanted to do with this recipe. Instead of coffee and chocolate, I went in a brighter direction with blueberries, lemon, and black tea.
Using a Dutch Apron® Bakery Lemon Crème Cake Roll also means I can skip making ladyfingers from scratch. I simply unroll the cake roll, remove the crème filling, cut the cake into pieces, and give each one a quick dip in the homemade blueberry and black tea syrup. From there, it’s all about layering.
What I really love about this dessert is how the flavors balance each other. The lemon adds brightness, the blueberries bring sweetness and a little tartness, and the black tea gives the dessert a flavor you might not immediately expect. Add that fluffy mascarpone cream, and you’ve got a dessert that feels special without being overly complicated.
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What You’ll Need
- 9-inch square baking dish
- Medium saucepan
- Fine-mesh strainer
- Stand mixer or hand mixer
- Mixing bowls
- Shallow bowl or dish for dipping the cake
- Rubber spatula
- Potato masher or similar tool for gently crushing the blueberries
Storage Information
Blueberry & Black Tea Lemon Tiramisu should always be stored covered in the refrigerator because it contains mascarpone and whipped cream.
For the best flavor and texture, enjoy it within 2 to 3 days. Keep the baking dish tightly covered to prevent the dessert from absorbing other flavors or odors from the refrigerator.
I don’t recommend leaving the tiramisu at room temperature for more than two hours.
Tips for Making Blueberry & Black Tea Lemon Tiramisu
- Don’t oversoak the cake. Dutch Apron® Bakery Lemon Crème Cake Roll is much softer than traditional ladyfingers. Give each piece a very quick dip in the blueberry tea syrup so it doesn’t become soggy.
- Let your syrup cool completely. Adding warm syrup to the cake or mascarpone cream can affect the texture of your finished dessert.
- Try Earl Grey tea. The bergamot flavor in Earl Grey pairs especially well with both lemon and blueberries.
- Give it plenty of time to chill. Six hours works, but I think this dessert is even better when it’s made the night before.
How to Make Blueberry & Black Tea Lemon Tiramisu
Blueberry & Black Tea Lemon Tiramisu
Course: DessertCuisine: ItalianDifficulty: Moderate9-12
servings460
kcal11
This Blueberry & Black Tea Lemon Tiramisu layers Dutch Apron® Bakery Lemon Crème Cake Roll with a homemade blueberry and black tea syrup and a light, creamy mascarpone filling. The combination of bright lemon, juicy blueberries, and fragrant tea makes this a refreshing twist on traditional tiramisu that’s just as beautiful as it is delicious.
Ingredients
- Lemon Cake Layer:
1 Dutch Apron® Bakery Lemon Crème Cake Roll
- Blueberry & Black Tea Syrup:
4 cups fresh or frozen blueberries
1 cup water
3/4 cup granulated sugar
3-4 tablespoons loose-leaf black tea or 4-5 black tea bags
- Mascarpone Cream:
2 cups heavy whipping cream
16 ounces mascarpone cheese
½ teaspoon vanilla bean paste
½ cup prepared blueberry and black tea syrup
- For Garnishing:
Fresh blueberries
Fresh lemon zest, optional
Edible flowers, optional
Directions
- Prepare the Blueberry & Black Tea Syrup
- Bring 1 cup of water to a boil. Add the black tea and steep for 10-15 minutes.
- Strain the loose tea or remove the tea bags.
- Pour the prepared tea into a medium saucepan. Add the blueberries and granulated sugar.
- Bring to a gentle boil, then reduce the heat and simmer for 7-10 minutes. Gently mash some of the blueberries as they cook to help release their juices.
- Strain the mixture, reserving both the cooked blueberries and the liquid. Transfer the cooked blueberries to a separate bowl.
- Return the liquid to the saucepan and simmer for about 5 more minutes, or until it has reduced slightly into a thin syrup.
- Transfer the syrup to a bowl and allow it to cool completely.
- Prepare the Lemon Creme Cake Roll
- Allow the Dutch Apron® Bakery Lemon Crème Cake Roll to thaw completely.
- Carefully unroll the cake roll and remove the crème filling.
- Gently flatten the cake and cut it into approximately 2-inch sections.
- Set the cake pieces aside while you prepare the mascarpone cream.
- Make the Mascarpone Cream
- Add the heavy whipping cream to the bowl of a stand mixer fitted with the whisk attachment. Whip until soft peaks form.
- Transfer the whipped cream to a separate mixing bowl.
- Add the mascarpone cheese and vanilla bean paste to the stand mixer bowl. Beat until smooth and creamy.
- Add ½ cup of the cooled blueberry and black tea syrup and mix until combined.
- Gently fold one-third of the whipped cream into the mascarpone mixture.
- Continue folding in the remaining whipped cream in two additions until completely incorporated.
- Assemble the Tiramisu
- Pour some of the remaining blueberry and black tea syrup into a shallow bowl.
- Quickly dip each piece of Lemon Crème Cake Roll into the syrup. Avoid letting the cake sit in the liquid because it can become too soft.
- Arrange the dipped cake pieces in a single layer across the bottom of a 9-inch square baking dish. Trim pieces as needed to fill in any gaps.
- Spoon half of the reserved cooked blueberries evenly over the cake.
- Spread half of the mascarpone cream over the blueberry layer.
- Add another layer of quickly dipped Lemon Crème Cake Roll pieces.
- Top with the remaining cooked blueberries and mascarpone cream.
- Cover the baking dish and refrigerate for at least 6 hours or overnight.
- Garnish & Serve
- When you’re ready to serve, top the tiramisu with fresh blueberries.
- Add fresh lemon zest and edible flowers, if desired.
- Slice and serve chilled.
Blueberry & Black Tea Lemon Tiramisu Recipe Video
Notes
- Storage Instructions: Keep covered in the refrigerator and enjoy within 2 to 3 days.
- Special Tools: 9-inch square baking dish, saucepan, fine-mesh strainer, stand mixer or hand mixer, mixing bowls, and shallow dipping dish.
- Tea Tip: Earl Grey is a great choice for this recipe because its subtle citrus notes complement the Lemon Crème Cake Roll and blueberries.
- Cake Tip: A quick dip is all you need. The Lemon Crème Cake Roll is already soft and moist, so soaking it for too long may make your layers soggy.
About the Author:
Brand Wind is a graphic designer at Dutch Apron® Bakery where he creates a wide variety of materials pertaining to a variety of delicious desserts; his portfolio includes social media promotions, motion graphics, and, occasionally, lending an (actual) hand to make sure each recipe turns out just right. Brandon lives in Iowa with his wife and three children and enjoys creating his own comic books, playing guitar with his band, and going on whatever adventure his wife has planned for the weekend. He strives to be a constant reminder to his kids that, no matter how old you get, you can still be young at heart!
