Blueberry and Lemon Tiramisu

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 35mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    734
based on 15 ratings

A summertime twist on the classic dessert with layers of blueberry coulis-soaked sponge fingers and zingy lemon curd languishing amongst a decadent white chocolate mascarpone cream. Finish with some lemon zest and edible viola flowers..

recipe updated Oct 23, 2023

Ingredients

  • Egg white icon
    Egg white
    4
  • Egg yolk icon
    Egg yolk
    4
  • Water icon
    Water
    150 g
  • White chocolate icon
    White chocolate
    85 g
  • All purpose flour icon
    All purpose flour
    85 g
  • Baking powder icon
    Baking powder
    ½ teaspoon
  • Caster sugar icon
    Caster sugar
    170 g
  • Blueberries icon
    Blueberries
    350 g
  • Lemon juice icon
    Lemon juice
    2 tablespoons
  • Lemon zest icon
    Lemon zest
    3 teaspoons
  • Vegetable oil icon
    Vegetable oil
    1 teaspoon
  • Whipping cream icon
    Whipping cream
    250 ml
  • Mascarpone cheese icon
    Mascarpone cheese
    450 g
  • Lemon curd icon
    Lemon curd
    200 g
  • Edible flowers icon
    Edible flowers
    as needed

Tools

  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Microwave
  • kCook icon Cooling rack
  • kCook icon Stove
  • kCook icon Kenwood Chef
  • kCook icon Baking tray - large
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Work surface
  • kCook icon Medium bowl
  • kCook icon Piping bag
  • kCook icon Large saucepan
  • kCook icon Medium bowl
  • kCook icon Heatproof bowl
  • kCook icon Glass baking dish - 13 x 9 x 2"
  • kCook icon Baking dish - large

Step preview

  1. Pre-heat oven - 180°C
  2. Line a clean baking tray with parchment paper
  3. Attach Whisk
  4. Add all purpose flour and baking powder to the Kenwood Bowl
  5. Mix with splashguard fitted until combined - 20 sec, Speed 1
  6. Line a clean work surface with parchment paper
  7. Sift flour mixture into work surface through a sieve then set aside
  8. Clean Kenwood Bowl
  9. Attach Whisk
  10. Add egg white to the Kenwood Bowl
  11. Mix with splashguard fitted until soft peaks form - 2 min, Speed 6
  12. Add caster sugar to the Kenwood Bowl gradually while machine is running
  13. Mix with splashguard fitted until soft peaks form - 4 min, Speed 5
  14. Transfer mixture to medium bowl then set aside
  15. Clean Kenwood Bowl
  16. Attach Whisk
  17. Add egg yolk and caster sugar to the Kenwood Bowl
  18. Mix with splashguard fitted until slightly white and thick - 4 min, Speed Max
  19. Attach K Beater
  20. Transfer half of egg whites to Kenwood Bowl while machine is running
  21. Transfer flour mixture to Kenwood Bowl
  22. Transfer the rest of egg whites to Kenwood Bowl
  23. Mix with splashguard fitted until well combined - 2 min, Speed Min
  24. Transfer mixture to piping bag
  25. Pipe mixture onto baking tray into logs
  26. Bake until light golden - 10 min, 180°C
  27. Remove and let cool
  28. Turn out onto cooling rack until completely cool
  29. Add blueberries, caster sugar, water, lemon juice and lemon zest to a clean large saucepan
  30. Heat until just boiling then reduce heat - 5 min, medium-high heat
  31. Simmer until thickened - 10 min
  32. Strain mixture into medium bowl through a sieve
  33. Refrigerate until cold
  34. Add white chocolate and vegetable oil to a clean heatproof bowl
  35. Microwave in microwave until melted and let cool
  36. Clean Kenwood Bowl
  37. Attach Whisk
  38. Add whipping cream to the Kenwood Bowl
  39. Mix with splashguard fitted until thickened - 1 min, Speed Max
  40. Then add mascarpone cheese to the Kenwood Bowl
  41. Transfer chocolate mixture to Kenwood Bowl
  42. Mix with splashguard fitted until thickened - 1 min, Speed 5
  43. Retrieve the chilled blueberry coulis from the fridge
  44. Transfer sauce to baking dish
  45. Dip sponge into sauce bit by bit
  46. Transfer sponge to glass baking dish
  47. Top with lemon curd
  48. Add half of mascarpone mixture to glass baking dish
  49. Place the remaining sponge fingers on top
  50. Top with lemon curd
  51. Top with the remaining mascarpone mixture
  52. Garnish with lemon zest
  53. Refrigerate in fridge - 30 min
  54. Decorate with edible flowers
  55. Serve
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