Irresistible tiramisu with wild blueberry powder

This is a classic guaranteed-success tiramisu recipe, with a new twist. To make this vegetarian and nut-free tiramisu more fruity and interesting, we replaced cacao powder by Arctic Flavors 100% natural wild blueberry powder. The end results is a delicious dessert that your guests will want to lick from the bowl.

This is a classic tiramisu recipe with a modern twist. To make the tiramisu more fruity and interesting, we replaced cacao powder with an all-natural blueberry powder. The end result is a delicious dessert that your guests will want to lick from the bowl.

We developed this recipe specifically for a nut-allergic friend. His reaction was inexpressible! Tiramisu is usually topped with cacao powder, but unfortunately, most cacao powders may have traces of nuts. This blueberry version of tiramisu is 100% nut-free and safe even for those who are extremely sensitive to tree-nuts or peanuts. 

If you are not allergic to nuts, and you love the cacao powder, feel free to mix it with the blueberry powder – together they make a delicious combo!

Vegetarian, nut-free

Wild Blueberry Tiramisu

8 servings

Preparation time: 30 minutes

Total time: 2 h 30 minutes

 

Ingredients

240 mL (1 cup) espresso
60 mL (1/4 cup) marsala wine or syrup of preference
5 large eggs
120 mL (1/2 cup) sugar
500 g (17.6 oz) mascarpone
250g (8.8oz ) Savoyard biscuits
100 g (3.5 oz) strawberries, thinly sliced
2 teaspoons Arctic Flavors wild blueberry powder

For decoration:
1 teaspoon Arctic Flavors wild blueberry powder
Strawberries, sliced
Mint

 

Preparation

    1. Make the espresso and set it aside to cool down.
    2. Separate the eggs by putting the whites in one big bowl, and the yolks in another big bowl. Whisk the whites until fluffy foam forms.
    3. Whisk the yolks with sugar, until thick foam forms. Mix mascarpone in the yolk foam.
    4. Combine the egg white and yolk foams gently, until smooth.
    5. In a small bowl, combine the espresso and the Marsala wine.
    6. Place sliced strawberries on the outside of the serving tray. Dip the biscuits in the espresso-Marsala bowl, and place them in the serving tray. Add a layer of foam and blueberry powder. Do 1-2 layers more, alternating between biscuits, foam, and blueberry powder. Finish with a top layer of foam.
    7. Finish the tiramisu with the toppings: sprinkle the remaining blueberry powder, mint leaves, and sliced strawberries.
    8. Place in the fridge for a minimum of two hours, preferably overnight.

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Thanks for reading!

xx

Arctic Flavors