Blueberry-Lemon tiramisu

Photo: ConniePeters

We tested this recipe with both soft and hard (Italian-style) ladyfingers (sometimes called Savoiardi) and had good results with both types. For the best texture, let the tiramisu sit in the refrigerator overnight. Read more: Blueberry-Lemon Tiramisu Recipe - Good Housekeeping

Yield: 8 servings
Community Recipe from


  • 1-2 lemons
  • 3 3/4 cup(s) blueberries
  • 3/4 cup(s) sugar
  • 4 tablespoon(s) water
  • 1 pkg. 3 ounce(s) 1 pkg(s) (3-ounce) ladyfingers


  1. From lemon(s), grate 1 1/2 teaspoons peel and squeeze 1/4 cup juice.
  2. In medium saucepan, combine 1 1/2 cups blueberries, 1/4 cup sugar, and 1 tablespoon water. Heat on medium 5 minutes, or until blueberries soften and juices thicken, stirring occasionally. Transfer to medium bowl and stir in 1 1/2 cups blueberries. Set aside.
  3. Prepare lemon syrup: In microwave-safe small bowl, combine 1/4 cup sugar and remaining 3 tablespoons water. Cook in microwave on High 1 minute. Stir in 3 tablespoons lemon juice and 1 teaspoon lemon peel.
  4. In medium bowl, stir together nonfat yogurt and remaining 1/4 cup sugar, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel.
  5. In 8" by 8" ceramic or glass baking dish, arrange half of ladyfingers. Brush with half of lemon syrup. Spoon blueberry mixture evenly over ladyfingers. Arrange remaining ladyfingers over blueberries. Brush with remaining lemon syrup. Spoon yogurt mixture on top, spreading evenly. Cover and refrigerate overnight. To serve, top tiramisu with remaining 3/4 cup blueberries and garnish with mint sprig.

  6. Read more: Blueberry-Lemon Tiramisu Recipe - Good Housekeeping
February 2015

This recipe is a personal recipe added by ConniePeters and has not been tested or endorsed by MyRecipes.

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