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Farmer’s Table: Lemon Blueberry Tiramisu

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By Susan Maslowski

Tiramisu is a popular Italian dessert. The name tiramisu means “pick me up” in Italian. Tiramisu is most commonly made of ladyfingers dipped in coffee, layered with a mascarpone cheese and whipped cream filling and dusted with cocoa.

Tiramisu is a fairly modern creation, but its origin has been unproven. Some say it was invented in the 1960s at the restaurant “Le Beccherie” in Treviso, Italy.

One thing is known for sure. The recipe for tiramisu was never mentioned in cookbooks before the 1960s. Today, there are many variations of tiramisu.

While on a business trip to Uniontown, Pennsylvania, my husband and I stopped by Meloni’s Restaurant, known for its Italian cooking. The food was delectable, but the highlight was a Lemoncello Tiramisu.

That delicious dessert came to mind as I picked the first quart of blueberries from my garden. I like the combination of blueberries and lemon and decided to search for a tiramisu recipe using those ingredients. To my delight, there were a number of recipes online.

I chose the “easy” recipe, because I had all of the ingredients on hand.

Lemons and blueberries are a perfect pairing. For several years, I’ve made a blueberry lemon jam that sells out quickly at the farmers market. The acid from the lemon perfectly complements the sweetness of the berries.

Lemon Blueberry Tiramisu showcases a delightful flavor combination, and it is a great way to use local blueberries which are plentiful right now.

Lemon Blueberry Tiramisu

½ cup sugar

½ cup water

2 teaspoons grated lemon peel

1 tablespoon fresh lemon juice

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

½ cup whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla

1 (3-ounce) package ladyfingers

1½ cups blueberries

In a saucepan, heat sugar, water, lemon peel and lemon juice to boiling. Boil until sugar is dissolved. Remove from heat and cool completely.

In a large bowl, beat mascarpone, cream, powdered sugar and vanilla until stiff peaks form.

Line the bottom of an ungreased, 6-x-8-inch pan with half of the ladyfingers. Generously brush half of the lemon syrup over the ladyfingers. Spread half of mascarpone mixture evenly over the ladyfinger layer. Top with half of the berries. Repeat.

Refrigerate tiramisu for at least two hours or overnight before serving.

For questions about recipes or other information, contact Susan Maslowski at mudriverpottery@aol.com or go to our websites at metrokanawha.com and putnamreview.com. Susan also has a Farmer’s Table Facebook page.


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