Lemon Blueberry Tiramisu

By ctozzi

recipe was adapted from Paula Deen's Blueberry Lime Tiramisu

Ingredients

• Pastry Cream:
• 2 3/4 cups (750 ml) milk
• 1/4 cup limoncello
• 3 eggs
• 3/4 cup (175 ml) granulated sugar
• 1/4 cup (50 ml) all-purpose flour
• 1 tbsp. (15 ml) cornstarch
• zest of 1 lemon (i like a little more)
• limoncello syrup:
• 1 cup of limoncello,
• 5 - 6 lemons (juiced) (i used 2 lemons and 6-8 limes to get 1 1/4 cup juice)
• 1 cup water (1 1/4 cup)
• 1/2 cup of the sugar (1 tbsp more because of the extra liquid)
• Cheese filling:
• 1 pound mascarpone cheese, at room temperature
• (substitute 8oz cream cheese, softened, 1/4 cup heavy whipping cream, and 2-1/2 tablespoons sour cream. Blended together until smooth.)
• 1 500 ml container Nutrawhip, whipped
• 2 (21-ounce) cans blueberry pie filling
• or use what i like:
• blueberry pie filling:
• 1 cup sugar
• 3 Tbsp. cornstarch
• 1 cup water
• 5 cups blueberries (about 16-oz.) or frozen blueberries
• 3 Tbsp. fresh lemon juice
• (zest of 1 lemon)

Preparation

Step 1

Pastry Cream:
In heavy saucepan, heat milk until steaming. Meanwhile, in bowl, whisk together eggs, sugar, flour, limoncello and cornstarch; gradually pour in milk in thin stream, whisking constantly. Return to clean pan. Cook over medium heat, whisking, for 5 minutes or just until boiling; cook, whisking, for 2 minutes longer or until thickened. Pour into bowl; place waxed paper directly on surface to prevent skin from forming. Refrigerate until cool, at least 4 hours. Whip cream, gently fold into pastry cream with spatula just until combined. Note: Pastry cream can be refrigerated for up to 3 days.

Lemoncello Syrup:
all in a saucepan. Bring to a boil, stirring to dissolve the sugar, and cook for 5 minutes, evaporating the alcohol. Let the syrup cool completely.

Marscapone Cheese Filling:
In a large bowl, beat cheese (or food processor for substitute) and add nutriwhip.

Blueberry filling (if making your own):
Rinse blueberries (remove stems and bruised blueberries); set aside. In pot over medium heat, combine sugar, cornstarch and water (swirl pot until sugar has dissolved). Bring to a boil; add blueberries and cook 2-3 mins. until thickened or until sauce has turned blue and most berries have popped. Remove from heat and cool 10-15 minutes. Add fresh lemon juice to blueberries before using.

Assembly:
Line a 13 by 9 by 2-inch baking dish with ladyfingers. dip ladyfingers in limoncello syrup. Spoon half of cheese mixture over ladyfingers. Top with half of blueberry pie filling. Repeat procedure for the next layer with remaining ladyfingers, limeade, cheese mixture, and pie filling. Cover and chill 8 hours. Cut into squares to serve. Garnish with fresh mint, if desired.