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Blueberry-Lemon Tiramisù – Bake from Scratch

Blueberry-Lemon Tiramisù


Layered with Ladyfingers dipped in a tangy lemon soak and a berry sauce swirled all through the whipped, creamy layer, this Blueberry-Lemon Tiramisù is the sunshine and ethereal deal with that may take your summer time celebrations to the following degree. Search for extra summer time favorites in our Might/June 2023 problem!

Blueberry-Lemon Tiramisù

  • Makes about 1 ¼ cups
  • 9 ounces (256 grams) recent blueberries (about 2 cups)
  • ⅔ cup (133 grams) granulated sugar
  • 1 tablespoon (15 grams) recent lemon juice
  • 1 tablespoon (15 grams) water
  • ½ teaspoon (2 grams) vanilla extract
  • ¼ teaspoon kosher salt
  • Makes about 60 cookies
  • ⅔ cup (83 grams) unbleached cake flour
  • 2 ½ tablespoons (20 grams) cornstarch
  • 4 giant eggs (200 grams), separated and room temperature
  • ½ cup (100 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
  • ½ teaspoon (2 grams) vanilla extract
  • 2 tablespoons (14 grams) confectioners’ sugar
  • 2 cups (480 grams) chilly heavy whipping cream
  • 1 tablespoon (3 grams) lemon zest
  • 2 teaspoons (8 grams) vanilla extract
  • ½ teaspoon (1.5 grams) kosher salt
  • 2 cups (400 grams) granulated sugar, divided
  • ¾ cup (180 grams) recent lemon juice
  • 6 giant pasteurized egg yolks (120 grams)
  • 2 (8-ounce) containers (452 grams) chilly BelGioioso Mascarpone Cheese
  1. In a medium saucepan, mix blueberries, sugar, lemon juice, 1 tablespoon (15 grams) water, vanilla, and salt. Warmth over medium-high warmth, stirring sometimes, till blueberries start to interrupt down and combination begins to boil. Cook dinner, stirring sometimes, till thickened, about 10 minutes. Take away from warmth, and let cool fully. Refrigerate in an hermetic container for as much as 1 week.
  1. Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
  2. In a small bowl, sift collectively flour and cornstarch.
  3. Within the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium velocity till foamy, about 30 seconds. With mixer on medium velocity, add 1⁄4 cup (50 grams) granulated sugar in a gradual, regular stream. Enhance mixer velocity to medium-high, and beat till stiff peaks type, 4 to five minutes. Switch to a medium bowl.
  4. Clear bowl of stand mixer and whisk attachment. Utilizing the whisk attachment, beat egg yolks and ¼ cup (50 grams) granulated sugar at medium-high velocity till pale yellow and thick, 2 to three minutes. Utilizing a balloon whisk, fold half of egg white combination and vanilla into egg yolk combination simply till mixed; fold in remaining egg white combination. Fold in sifted flour combination in two additions simply till mixed.
  5. Working in batches if needed, switch batter to a big pastry bag fitted with a 7⁄16-inch spherical piping tip (Ateco #805). Pipe 3-inch-long traces at the least 1 inch aside on ready pans. (Closing dimensions of Ladyfingers ought to be 3×1 inches.)
  6. In a small bowl, whisk collectively confectioners’ sugar and remaining 2 tablespoons (24 grams) granulated sugar. Utilizing a fine-mesh sieve, calmly mud piped batter with sugars.
  7. Bake for 4 minutes. Rotate pans between racks, and bake till mild golden brown and dry, 3 to 4 minutes extra. Let cool fully. Greatest used inside 24 hours.
  1. Within the work bowl of a meals processor, pulse Blueberry Compote till easy.
  2. Within the bowl of a stand mixer fitted with the whisk attachment, beat chilly cream, lemon zest, vanilla, and salt at medium- excessive velocity till stiff peaks type, about 2 minutes. Switch to a big bowl; cowl and refrigerate. Clear bowl of stand mixer and whisk attachment.
  3. In a small saucepan, carry ¾ cup (150 grams) granulated sugar and lemon juice to a boil over medium-high warmth, stirring till sugar dissolves, about 1 minute. Pour right into a medium heatproof bowl, and let cool fully.
  4. Within the heatproof bowl of a stand mixer, whisk collectively egg yolks and remaining 1¼ cups (250 grams) sugar. Place bowl over a saucepan of simmering water. Cook dinner, whisking often, till an instant-read thermometer registers 110°F (43°C).
  5. Wipe backside of stand mixer bowl dry; rigorously return bowl to face mixer. Utilizing the whisk attachment, beat at medium-high velocity till thick and ribbon- consistency, 2 to three minutes. (Combination will nonetheless have texture from the sugar.) Let cool for five to 10 minutes.
  6. In a medium bowl, stir chilly mascarpone with a spatula till softened, easy, and creamy; fold into egg yolk combination in two additions simply till mixed. Fold whipped cream into mascarpone combination in two additions simply till mixed.
  7. Rapidly dip half of Ladyfingers in lemon syrup. (Don’t let it soak.) Place in backside of a 13×9-inch baking dish in a single layer, with lengthy sides of Ladyfingers going alongside lengthy sides of pan. (Trim or minimize Ladyfingers as wanted to totally cowl backside of pan.) Unfold half of mascarpone combination (about 4 cups or 630 grams) onto dipped Ladyfingers. Unfold ¾ cup (150 grams) Blueberry Compote onto mascarpone combination.
  8. Dip remaining Ladyfingers in lemon syrup, and layer on compote in pan. Unfold remaining mascarpone combination onto Ladyfingers to totally cowl. Dollop remaining compote onto mascarpone combination; utilizing a wood decide, swirl compote as desired. Cowl and refrigerate for twenty-four hours earlier than serving. Simply earlier than serving, garnish with blueberries, if desired. Cowl and refrigerate for as much as 3 days.







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