Lemon-Blueberry Tiramisu

4.7
(6)
6 Reviews

This lemon-blueberry tiramisu is a bright and refreshing twist on the classic Italian dessert. Lemon-soaked ladyfingers are paired with a creamy mascarpone filling and bursts of blueberry compote. This dessert can be made ahead and is perfect for summer gatherings.

By
Alex Loh
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Alex Loh
Alex Loh is EatingWell's food editor. As part of the food team, she creates healthy, delicious recipes for the EatingWell audience. Alex also writes informative food and cooking articles that range from how to store ground beef to the best picks from Trader Joe's. Alex conducts product and taste tests to find the best options, from salad spinners to salsas.
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Updated on September 7, 2025
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
a recipe photo of Lemon-Blueberry Tiramisu
Credit:

Photographer: Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Grennwood.
Active Time:
45 mins
Total Time:
8 hrs 15 mins
Servings:
12
Nutrition Profile:
Sesame-Free Nut-Free Soy-Free Vegetarian
  • This tiramisu features the bright flavors of lemon-soaked ladyfingers and rich blueberry compote.
  • Blueberries and lemons provide collagen-promoting vitamin C.
  • Lighten the mascarpone by whisking in some whipped cream first, then fold in the rest.

If you need a crowd-pleasing dessert that has freshness written all over it, our Lemon-Blueberry Tiramisu should be on the menu. This spin on classic tiramisu is bursting with berry lemony flavor. Delicate ladyfingers are soaked in lemon and layered with creamy mascarpone and whipped cream. Antioxidant-rich blueberry compote is swirled into each layer, with fresh blueberries on top for a blast of fresh blueberry flavor. It’s tangy and creamy with the perfect amount of sweetness—a dessert to impress. Keep reading for our expert tips on technique, shortcuts and a fun, adult-friendly flavor twist. 

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

  • If you want a stronger, adults-only lemon flavor, you can dip the ladyfingers in limoncello.
  • Whisking some of the whipped cream into the mascarpone helps lighten the mixture, making it easier to fold in the remaining whipped cream. 
  • To save time, you can use a prepared blueberry compote, jam or preserve. And opt for store-bought whipped cream, although freshly made is much tastier.

Nutrition Notes

  • Blueberries, whether they are fresh or frozen, are a nutrition powerhouse. Known for their benefits for brain health and cognition, blueberries offer fiber, vitamin C and potassium. Their deep blue-purple color signifies that they are rich in anthocyanins, which are antioxidants that are beneficial for heart health and reducing the risk of cancer. 
  • Lemons, like other citrus fruits, are an excellent source of vitamin C. Vitamin C is a powerful antioxidant that can sometimes degrade with heat, but when the fruit is used fresh, as in part of this recipe, you can be sure the vitamin C is there. Vitamin C is necessary for collagen synthesis, which helps maintain skin and nails, and healthy joints.
Ingredients for lemon blueberry tiramisu arranged on a surface

Photographer: Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Grennwood.
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Ingredients

Original recipe (1X) yields 12 servings

Blueberry Compote

  • 1 cup fresh blueberries

  • 2 tablespoons sugar

  • 2 tablespoons lemon juice

  • 1 teaspoon vanilla extract

  • ¼ teaspoon salt

Lemon-Blueberry Tiramisu

  • 2 teaspoons lemon zest, divided

  • ¼ cup lemon juice (from 3 medium lemons)

  • ¼ cup water

  • 2 tablespoons sugar plus ½ cup, divided

  • 1 (8-ounce) container mascarpone cheese, at room temperature

  • 1⅓ cups heavy cream

  • 1 teaspoon vanilla extract

  • ½ teaspoon salt

  • 20 ladyfingers, divided

  • 1 cup fresh blueberries

Directions

  1. Prepare Blueberry Compote: Stir 1 cup blueberries, 2 tablespoons sugar, 2 tablespoons lemon juice, 1 teaspoon vanilla and ¼ teaspoon salt together in a small saucepan. Bring to a lively simmer over medium-high heat. Reduce heat to maintain a gentle simmer; cook, stirring occasionally, until the blueberries have broken down and the mixture has reduced slightly, about 10 minutes. Pour the compote into a small heatproof bowl or glass jar. Let cool to room temperature, about 45 minutes. Cover and refrigerate until chilled, about 45 minutes.

    A saucepan containing blueberries being cooked on a small stovetop with a wooden spoon immersed in the mixture

    Photographer: Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Grennwood.

  2. Prepare Lemon-Blueberry Tiramisu: Combine ¼ cup lemon juice and ¼ cup water in a small microwave-safe bowl; microwave on High until starting to bubble, about 1 minute. Add 2 tablespoons sugar; whisk vigorously until dissolved. Cover and refrigerate until ready to use.

    A whisk in a bowl of liquid mixture on a marble countertop

    Photographer: Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Grennwood.

  3. Stir the blueberry compote vigorously to loosen it. Place room-temperature mascarpone in a large bowl. In a separate large bowl, combine 1⅓ cups cream, 1 teaspoon vanilla, ½ teaspoon salt and the remaining ½ cup sugar; beat with an electric mixer on medium-low speed until starting to thicken, about 30 seconds. Increase speed to medium; beat until soft peaks form, 2 to 3 minutes.

  4. Gently whisk ⅓ cup of the cream mixture into the mascarpone just until combined and slightly loosened; fold in the remaining cream mixture until just combined. Fold in 1½ teaspoons lemon zest.

    Mixing cream and other ingredients in a bowl, preparation of a dessert step

    Photographer: Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Grennwood.

  5. Quickly dip and roll 10 ladyfingers in the lemon juice mixture, one by one, just until coated, about 1 second on each side. Arrange the coated ladyfingers in a single layer on the bottom of an 8-inch square baking dish; trim or break the ladyfingers to fit as needed. Crumble and arrange any leftover ladyfinger pieces into gaps and over the top.

    Layered ladyfingers in a baking dish, preparation for a tiramisu dessert

    Photographer: Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Grennwood.

  6. Spread 1½ cups of the mascarpone mixture evenly over the ladyfingers. Dollop blueberry compote over the mascarpone mixture; swirl with a knife. Dip the remaining 10 ladyfingers in the lemon juice mixture; arrange on top of the blueberry-swirled mascarpone layer. Top with the remaining 1½ cups mascarpone mixture. Cover and refrigerate until set and cold, at least 6 hours or up to overnight.

    A dish of lemon blueberry tiramisu on a marble surface

    Photographer: Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Grennwood.

  7. Top with 1 cup blueberries and the remaining ½ teaspoon lemon zest.

To make ahead

Prepare blueberry compote (Step 1) and refrigerate for up to 2 days. Prepare tiramisu through Step 6 and refrigerate, covered, for up to 2 days.

Frequently Asked Questions

  • Can I prepare this recipe using a different berry?

    Absolutely. You can substitute the blueberries with fresh raspberries, cranberries, blackberries or strawberries, which all go well with the lemon.

  • What can I do with leftover ladyfingers?

    Consider serving leftover ladyfingers with sweet dessert dips, transforming them into waffles by tucking them in a waffle maker, lightly toasting them to use in French toast recipes or layering them with your favorite yogurt, pudding or ice cream.

  • Can I use the blueberry compote in any other way?

    Yes. If you double up on the compote, it’s delicious over ice cream, pancakes, oatmeal and waffles.

  • What’s the best way to store Lemon-Blueberry Tiramisu?

    Cover the dish and store it in the refrigerator for up to 2 days. To streamline the preparation, you can make the blueberry compote a couple of days in advance and keep it covered in the refrigerator.

Recipe developed by Marianne Williams

EatingWell.com, June 2025

Nutrition Facts (per serving)

288 Calories
18g Fat
29g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Serving Size 1 piece
Calories 288
% Daily Value *
Total Carbohydrate 29g 11%
Dietary Fiber 1g 3%
Total Sugars 17g
Added Sugars 19g 38%
Protein 4g 7%
Total Fat 18g 23%
Saturated Fat 11g 54%
Cholesterol 93mg 31%
Vitamin A 217µg
Vitamin C 4mg 5%
Vitamin D 1µg
Vitamin E 1mg 4%
Folate 19µg
Vitamin K 6µg
Sodium 175mg 8%
Calcium 42mg 3%
Iron 1mg 5%
Magnesium 8mg 2%
Potassium 94mg 2%
Zinc 0mg 4%
Vitamin B12 0µg
Omega 3 0g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by
Sarah Pflugradt, Ph.D., RDN, CSCS
Sarah Pflugradt
Sarah Pflugradt, Ph.D., RDN, CSCS

Sarah Pflugradt is a registered dietitian who holds a Ph.D. in Health and Human Performance and is a certified strength and conditioning specialist. Her extensive background in dietetics has made her a sought-after expert in family and youth sports nutrition.

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and
Linda Frahm
Linda Frahm
Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications.
EatingWell's Editorial Guidelines