What’s Cooking: Lemon blueberry tiramisu
Chef Frankie, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make lemon blueberry tiramisu.
Ingredients
Blueberry Compote
4 cup fresh blueberries
⅔ cup granulated sugar
4 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 tablespoon water
Corn starch slurry
1 tablespoon corn starch
Corn starch slurry
Blueberry-Lemon Tiramisù Cream
2 cups of cold whipping cream
1 tablespoon (3 grams) lemon zest
2 (8-ounce) containers cold Belgioioso
Instructions
Blueberry Compote and Blueberry juice
In a medium saucepan, combine blueberries, sugar, lemon juice, 1 tablespoon and lemon zest. Heat over medium-high heat, stirring occasionally, until blueberries begin to break down and mixture begins to boil. Strain blueberry juice and put aside to cool. Whisk water and corn starch together and add to blueberries stirring occasionally, until thickened, for about 1 to 2 minutes. Remove from heat and let cool completely. Refrigerate in an airtight container for up to 1 week.
Mascarpone whipped cream build
Place mascarpone in bowl
Slowly fold until softened
Slowly fold whipped cream and lemon zest
Blueberry-Lemon Tiramisù build
In the bowl of a food processor, pulse Blueberry juice until smooth.
In the bowl of a stand mixer fitted with the whisk attachment, beat cold cream, lemon zest, at medium- high speed until stiff peaks form, about 2 minutes. Transfer to a large bowl; cover and refrigerate. Clean bowl of stand mixer and whisk attachment.
In a medium bowl, stir cold mascarpone with a spatula until softened, smooth, and creamy; Fold whipped cream into mascarpone mixture in two additions just until combined
Quickly dip half of Ladyfingers in blueberry syrup. (Do not let it soak.) Place it on the bottom of a 13x9-inch baking dish in a single layer, with long sides of Ladyfingers going along long sides of pan. (Trim or cut Ladyfingers as needed to fully cover bottom of pan.) Spread half of mascarpone mixture (about 4 cups or 630 grams) onto dipped Ladyfingers. Spread 3/4 cup (150 grams) Blueberry Compote onto mascarpone mixture and repeat
Garnish top with blueberry compote, lemon zest and dry lady fingers
