A super delicious and easy to make variation of the famous Italian dessert, this Apricot Tiramisu with Blueberries will become your new favourite summer sweet treat!
What kind of dessert is that
This a no-bake cake made of ladyfingers with mascarpone filling, coffee, fruits and Marsala wine. It is inspired by the classic Italian Tiramisu but it contains fruit puree instead of eggs.
What ingredients you need
You need just a few simple ingredients for this dessert:
- mascarpone
- ladyfingers, a.k.a. savoiardi
- strong coffee
- Marsala wine or some other liqueur such as rum, amaretto, etc.
- fresh apricots and blueberries
- sugar: powdered and granulated
The complete list of ingredients and their quantities is below the post, in the recipe card.
Preparation summary
This dessert is quite easy to make and it will be the absolute star of your summer party!
- First you need to prepare the filling and the coffee mixture for soaking.
- For the filling you need to cook the apricots and add them to the mascarpone, whipped with the icing sugar.
- Then you start soaking gently the ladyfingers and arrange them in a round pan. The ones on the bottom need to be cut with a knife.
- Arrange few layers of cookies, covered by filling and then sprinkle fresh blueberries on top.
You will find more detailed steps in the recipe below!
How did I come up with this recipe
Tiramisu is one of my most favourite desserts ever!
I love the original version but I am also a big fan of any Tiramisu variations, when done well, of course.
Pumpkin Tiramisu was my first and very successful experiment, followed by the super scrumptious Tiramisu Macarons with Marsala wine.
You can also check the Peach Raspberry Tiramisu and the Kids Friendly Apple Tiramisu.
If you want to learn how to make the classic Italian recipe (with or without all original ingredients), check out the post Tiramisu without eggs and alcohol
And for the people on a low-carb diet there is also the Best Keto Tiramisu which is the ultimate keto friendly dessert!
This Apricot Tiramisu with Blueberries is quick and easy and actually you don't even need to prepare it too much in advance before serving. And it is also heavenly delicious: the taste and the sweetness of the apricots combined with the mascarpone go perfectly well together with the coffee flavour and with the sweet and sour blueberries. Every bite of this cake is like a piece of heaven!
I really hope you will love this apricot blueberry cake! This is one of the most delicious summer no-bake desserts you can prepare!
I will be glad to receive your feedback in the comments if you made it!
📝 Recipe
Apricot Tiramisu with Blueberries
Ingredients
- 6-7 apricots, finely chopped
- 2 tablespoon + 2 tsp granulated sugar
- 17.6 oz/ 500 g mascarpone
- ⅞ cup/ 100 g powdered sugar
- 1 ⅔ cup/ 200 ml strong coffee
- ½ cup/ 65 ml marsala wine
- 7 oz/ 200 g fresh blueberries
- 14 oz / 400 g ladyfingers, a.k.a. savoiardi cookies
Instructions
- In a small saucepan over medium heat combine apricots and 2 tablespoon granulated sugar. Stir continuously until the mixture starts bubbling. Continue stirring. When the mixture thickens, remove the pan from the heat and set aside to cool until room temperature.
- Combine hot coffee with 2 teaspoon sugar. Stir until the sugar is completely dissolved. Add most of the Marsala wine (reserve just 1 tablespoon for the filling) and stir. Set aside to cool.
- In a large bowl combine powdered sugar and mascarpone cheese. Mix until homogeneous. When the apricot mixture is completely cool, gradually add it to the mascarpone. Add also 1 tablespoon Marsala wine. Whisk until all ingredients are well combined.
- When the coffee reaches room temperature, start dipping the ladyfingers in it. Dip each cookie horizontally for about a second, so that just the half is soaked with coffee.
- Arrange the savoiardi in a circle around the edges of a 8 inch/ 20 cm spring form pan or a cake ring placed on top of a serving plate. The soaked side of the cookies should face the pan. Arrange more ladyfingers on the bottom of the pan. Cut some of the cookies with a sharp knife in order to fit all the small gaps in between.
- Spread ⅓ of the apricot mascarpone on top of the ladyfingers layer. Arrange one more layer of ladyfingers on top of the mascarpone, again filling the gaps with small pieces. Spoon another ⅓ of the apricot mascarpone on top. Spread half of the fresh blueberries over the filling. Follow with one more layer of ladyfingers and cover with the remaining mascarpone. Spread the rest of the blueberries on top.
- Let the tiramisu sit in the fridge for 2-3 hours before serving.
Notes
- Store the dessert 3-4 days in the fridge, covered with plastic wrap or aluminium foil.
- Can't find fresh apricots? No problem! You can make this tiramisu with peaches or nectarines. You would need 3 to 5, depending on their size.
- Marsala wine is the best choice for flavoring this recipe but you can also use dark rum, amaretto or similar liqueur.
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