Blueberry Lemon Tiramisu with Lavender
Sweet, creamy, tart, and alluringly floral, Blueberry Lemon Tiramisu with Lavender is the elegant and effortless confection everyone will love.
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Servings: 8
Equipment
- 2 mixing bowls/mixer
- 1 7x10 baking dish with 2" sides
- 1 shallow dish
Ingredients
- 1 pkg Gluten Free lady fingers
- 1 cup water
- 1 tsp Amoretti Violet Lavender Extract
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1 tbsp powdered sugar
- 16 oz cream cheese, room temperature
- 8 egg yolks
- 1 cup sugar
- 16 oz heavy cream
- 1/2 cup freeze dried blueberries, finely ground
- 16 oz fresh blueberries
Instructions
- This recipe fits a 7x10 baking dish with sides that are at least 2" tall.
- Add the sugar, lemon zest, and egg yolks to a mixing bowl and mix on high for 5 minutes or until the mixture is pale yellow and a little airy and thicker.
- In a separate bowl mix together the cream cheese and heavy cream until smooth and silky.
- Gently fold in the egg mixture into the cream mixture. Set aside.
- Add the water, powdered sugar, extract, and lemon juice to a shallow dish or bowl and stir to combine.
- Quickly dip a lady finger into the water mixture and place it into the baking dish. Repeat with lady fingers until the bottom is covered.
- Spread half of the cream mixture over the lady fingers.
- Sprinkle half of the blueberries over the top of the cream mixture.
- Quickly dip the remaining lady fingers into the lemon water mixture and line them on top of the blueberries.
- Spread the remaining cream over the top.
- Let the tiramisu refrigerate for at least 4 hours.
- Before serving sprinkle the ground dried blueberries over the top. Garnish with the remaining fresh blueberries.
- Enjoy!
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