BLUEBERRY TIRAMISU CAKE 🫐🫐
For the Layers:
1 box vanilla sponge cake or 2 packs of ladyfingers
1½ cups blueberry preserves or jam
1½ cups fresh blueberries (plus extra for topping)
1 cup brewed blueberry tea or plain black tea, cooled
2 tbsp blueberry syrup or liqueur (optional)
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For the Mascarpone Cream:
16 oz mascarpone cheese (softened)
1 cup heavy whipping cream (cold)
½ cup powdered sugar
1 tsp vanilla extract
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For Garnish:
Blueberry sauce (store-bought or from extra jam thinned with water)
Fresh blueberries
Mint leaves (optional)
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Instructions:
1. Make the Cream Filling:
In a bowl, beat mascarpone cheese until smooth.
In another bowl, whip cold heavy cream with powdered sugar and vanilla until stiff peaks form.
Fold whipped cream into the mascarpone until creamy and fluffy.
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2. Prepare Cake Base:
If using sponge cake: slice into thin layers.
If using ladyfingers: dip briefly in cooled blueberry tea or syrup mixture (don’t soak too much).
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3. Assemble the Cake (in a springform pan or rectangular dish):
Start with a layer of soaked sponge or ladyfingers.
Spread a layer of mascarpone cream.
Add spoonfuls of blueberry preserves and fresh blueberries.
Repeat layers until full, ending with a cream layer on top.
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4. Chill:
Cover and refrigerate for at least 6 hours or overnight to set.
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5. Finish and Garnish:
Drizzle with blueberry sauce.
Top with fresh blueberries and mint leaves.
Slice and serve cold.