Citrus and Blueberries just seem to go hand in hand. Every baker knows a little lemon zest in a blueberry pie and ZING! The blueberries in the pie become even more flavorful. In honor of blueberry season across the South, we are paying tribute to some old and new favorite blueberry recipes. This refreshing Lime-Blueberry Tiramisu from Paula’s Special Collector’s Issue Magazine, Best Desserts, stood out among the delicious, simple and best. The limeade concentrate brushed on the cut ladyfingers gives the blueberries that extra ZING!
Makes 8-10 servings
1 pint heavy whipping cream
¼ cup confectioners’ sugar
2 (8 ounce) containers mascarpone cheese, room temperature
3 (3 ounce) packages cake-like ladyfingers, split
1 (6 ounce) container frozen limeade concentrate, thawed
3 cups fresh blueberries
Garnish: fresh blueberries and fresh mint sprigs
In a large mixing bowl, beat cream at medium-high speed with a mixer until soft peaks form. Gradually add confectioners’ sugar, beating until stiff peaks form. Gently fold in mascarpone cheese until combined.
Brush cut sides of ladyfingers with limeade concentrate and set aside.
In individual serving dishes (Paula likes to use mason jars), layer ladyfingers, cut sides up, cream mixture and blueberries as desired. Cover and chill for at least 8 hours. Garnish with blueberries and mint sprigs when served.
Recipe courtesy of Hoffman Media for Cooking with Paula Deen Magazine -
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