Lemon-Blueberry Tiramisu with Pareve Cream and Berry Coulis

Prep: 45 minCook: 9 hrmediumItalian-American
Lemon-Blueberry Tiramisu with Pareve Cream and Berry Coulis

This innovative twist on classic tiramisu combines bright lemon flavors with sweet blueberry coulis for a refreshing layered dessert. Ladyfingers are soaked in lemon-infused oat milk and layered with fluffy lemon cream made from pareve ingredients, making it suitable for dairy-free diets. The homemade blueberry coulis adds vibrant color and intense berry flavor between each layer. Perfect for special occasions or summer gatherings, this make-ahead dessert needs at least 8 hours to set properly, allowing the flavors to meld beautifully. The decorative swirled top and fresh blueberry garnish create an elegant presentation that's sure to impress guests.

VegetarianGluten-FreeNut-Free

Ingredients

  • 2 packages ladyfingers, about 60
  • 2 cups oat milk, for dipping
    regular milk1:13adds dairy

    Any milk works for soaking ladyfingers

    Full guide →
  • 1 ½ tablespoons lemon juice
  • ½ cup fresh blueberries, for garnish(optional)
    fresh blueberries1:1

    fresh preferred for coulis

    Full guide →
  • 3 cups fresh or frozen blueberries, about 12 ounces/340 grams, if using frozen defrost fully and strain
    fresh blueberries1:1

    fresh preferred for coulis

    Full guide →
  • ½ cup sugar
  • 1 pinch cinnamon
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon lemon zest, or 0.5 teaspoon lemon extract
  • 3 tablespoons cornstarch
  • 2 tablespoons water
  • 8 ounce pareve whipping cream, 225-gram container
    heavy cream1:13

    Use regular heavy cream if dairy is acceptable

  • 8 ounce pareve cream cheese, 225-gram container
    regular cream cheese1:13

    Standard cream cheese works perfectly

  • ⅓ cup pareve sour cream
    regular sour cream1:13

    Regular sour cream provides same tang

  • ½ teaspoon vanilla extract
  • ¾ cup confectioners' sugar

Instructions

  1. 1

    Place blueberries into a food processor and blend until smooth

  2. 2

    Strain purée through a fine-mesh strainer into a medium saucepan, pressing on solids to extract liquid and discard solids

  3. 3

    Add sugar, cinnamon, lemon juice, and zest to strained blueberry mixture

  4. 4

    Mix cornstarch and water in a small bowl to create a slurry, whisk until smooth

  5. 5

    Stir cornstarch slurry into blueberry mixture

  6. 6

    Bring to a simmer over medium-low heat, stirring constantly, and cook until thickened and bubbling

  7. 7

    Remove from heat and transfer to a jar or bowl, cover warm mixture and let cool to room temperature

  8. 8

    Place whipping cream in mixer bowl and mix on high speed until stiff, then remove and set aside

  9. 9

    Beat cream cheese and sour cream in mixing bowl until smooth

  10. 10

    Add vanilla, confectioners' sugar, lemon juice, and zest to cream cheese mixture and mix well, scraping bowl sides as needed

  11. 11

    Add whipped cream back to mixer and pulse gently on low speed just until combined

  12. 12

    Keep lemon cream refrigerated until ready to assemble

  13. 13

    Combine oat milk and lemon juice in a shallow bowl

  14. 14

    Quickly submerge ladyfingers one at a time in the oat milk mixture, being careful not to leave too long

  15. 15

    Place ladyfingers two across in baking pan, creating two rows of about 12 fingers per row

  16. 16

    Spread or pipe a layer of lemon cream over the ladyfingers

  17. 17

    Spoon a thin layer of blueberry coulis onto the cream, spreading gently from edge to edge

  18. 18

    Repeat with another layer of ladyfingers, cream, and blueberry coulis

  19. 19

    Add a final layer of ladyfingers and cream

  20. 20

    Spoon small dollops of blueberry coulis in a random pattern on top of the cream

  21. 21

    Add fresh blueberries around the top if desired

  22. 22

    Use a toothpick to create decorative swirls with the coulis into the cream

  23. 23

    Cover with aluminum foil tent and refrigerate for at least 8 hours or overnight

Tips

Tip 1

Don't leave ladyfingers in the oat milk mixture too long or they'll become too soggy and fall apart during assembly.

Tip 2

Cover the warm blueberry coulis while cooling to prevent a skin from forming on the surface.

Tip 3

Create a foil tent when refrigerating to prevent the top from getting damaged or absorbing refrigerator odors.

Good to Know

Storage

Refrigerate covered for up to 3 days. The flavors continue to develop and improve over time.

Make Ahead

Can be made 1-2 days ahead. Add fresh blueberry garnish just before serving for best appearance.

Serve With

Serve chilled directly from the refrigerator. Cut into squares and garnish with additional fresh blueberries if desired.

Common Mistakes

Watch

Don't skip the cooling time for the coulis or it will melt the cream when assembled

Watch

Avoid over-soaking the ladyfingers to prevent a mushy texture

Substitutions

frozen blueberries→
fresh blueberries1:1

fresh preferred for coulis

Full guide →
pareve whipping cream→
heavy cream1:13

Use regular heavy cream if dairy is acceptable

Full guide →
pareve cream cheese→
regular cream cheese1:13

Standard cream cheese works perfectly

pareve sour cream→
regular sour cream1:13

Regular sour cream provides same tang

oat milk→
regular milk1:13adds dairy

Any milk works for soaking ladyfingers

Full guide →
Find more substitutions →

FAQ

Can I use regular dairy products instead of pareve?

Yes, you can substitute regular heavy cream, cream cheese, and sour cream in equal amounts for a traditional dairy version.

How long does this tiramisu keep in the refrigerator?

It will keep covered in the refrigerator for up to 3 days and actually improves as the flavors meld together.

Can I freeze this tiramisu for longer storage?

Yes, you can freeze it and simply defrost overnight in the refrigerator before serving. Add fresh blueberries just before serving.