I began my search for the perfect Easter dessert back in February. I started to clip out desserts from my monthly Food Network magazines as well as look up top desserts on Food Network, The Cooking Channel, and All Recipes.
While browsing some recipes of Paula Deen I came across this very springtime looking dessert - Lemon Blueberry Tiramisu. It looked so light and refreshing. I just knew this was the dessert I was going to make.
So I write down my list and head to my local grocery store. Hmm...I can't get all the ingredients. That's ok! I will just head to Trader Joes. Oh, what, excuse me? Lady Fingers are seasonal here? Oh boy. You can't make a tiramisu with no ladyfingers! What was I going to do?
Oh yea! That's right there is Gerrad's. They carry a lot of international and hard to find foods. It is a very quaint little store but oh so expensive.
So I finally come back home with ingredients in hand and get to work. I follow along and do exactly what the recipe says. So why is my heavy cream marscapone mixture so thin? Hmm, maybe the ladyfingers will soak it all up.
Yea...no. The ladyfingers didn't soak up anything. They floated. Like little children in a pool on a hot summer day.
Needless to say it was a major FAIL!
I sent Mike back out to get the ingredients again (this time all from Gerrard's) while I looked up the how to video on Food Network.
So I'm watching the video and then the lightbulb turns on. Oh...you're supposed to FOLD in the marscapone cheese, NOT beat it in. *the recipe does not state this*
I watched the video about 5 times before Mike arrives home with the goodies. Now armed with the ingredients AND the knowledge to correctly make the dessert, I set off on my quest to make the perfect lime blueberry tiramisu.
I did each step like instructed on the video. Taking my time to not mess up again. I wasn't up to bringing a "This cost me $60 to make" dessert. (Yes the ingredients added up to a little under $20 each time!) So I keep working, dipping the ladyfingers into the lime, laying them out in the baking dish, spreading out the cheese and blueberry filling. After two layers of ladyfingers, cheese filling, and blueberry pie filling I successfully made the dessert.
It looked like art. And after spending nearly $40, I wasn't sure I wanted anyone to cut into my masterpiece. But Mike insisted that I bring it along Easter Sunday. He said after getting the ingredients for me I owed him a slice or two. And I am glad I did bring it. Everyone enjoyed it.
So now that you know you are to FOLD the cheese into the heavy cream, I will gladly supply the recipe below. I hope you enjoy this dessert as much as we all did.
Lime Blueberry Tiramisu (courtesy of Paula Deen):
1 pint heavy whipping cream
1/4 cup confectioner's sugar
1 pound mascarpone cheese at room temperature
3 (3 ounce) packages unfilled ladyfingers (I found 7.5 ounce packagers, so I bought 2)
1 (6 ounce) can frozen limeade concentrate thawed
1 (21 ounce) can blueberry pie filling
In a large bowl, beat heavy cream with an electric mixer at medium speed until thickened. Gradually add confectioner's sugar and beat until soft peaks form.
Gently fold in mascarpone cheese, set aside.
Dip ladyfingers one at a time into limeade concentrate. Line a 13x9x2 inch glass baking dish with ladyfingers. You will have to go horizontal and verticle to fill the entire dish.
Spoon half of the cream cheese mixture over lady fingers. Top with half of blueberry pie filling.
Repeat process above, dipping lady fingers into the limeade, laying them on top of the filling and then spreading the cream cheese and pie filling on top of ladyfingers.
Cover tightly with saran wrap and chill at least 8 hours to set. (I made mine the day before)
The only thing I am going to change when I make this again is to dip the lady fingers into actual lime juice and use more blueberry pie filling.
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