Blueberry Lime Tiramisu Recipes

PAULA'S LIME BLUEBERRY TIRAMISU

Steps:

• In a large bowl, beat cream with an electric mixer at medium speed until thickened. Gradually add powdered sugar, beating until soft peaks form. Gently stir in cheese until combined; set aside.
• Split ladyfingers in half. Line a 13x9x2 baking dish with ladyfingers, cut sides up. Brush ladyfingers with limeade concentrate. Spoon half of cheese mixture over ladyfingers. Top with half of blueberry pie filling. Repeat procedure with remaining ladyfingers, limeade, cheese mixture and pie filling. Cover and chill 8 hours. Cut into squares to serve. Garnish with fresh mint leaves if desired.

LIME BLUEBERRY TIRAMISU

Steps:

• 1. In a saucepan, place the blueberries and 1/2 cup sugar. You shouldn't need to add liquid, especially if the berries are frozen. If you are using fresh berries, you might need to add a couple of tablespoons of water. Bring to a boil. In the meantime, mix the remaining 1/4 cup of sugar and the cornstarch. When the berries are at a boil, add the sugar/cornstarch mixture and stir to avoid lumps. Keep stirring until the mixture has thickened. Remove from heat and allow to cool.
• 2. In a large bowl, beat the cream cheese until smooth. Add the whipping cream and confectioner's sugar, beating until soft peaks form. Set aside.
• 3. Slice the pound cake into 1/4 to 1/2 inch slices. Place limeade concentrate in a pie plate, or similar type of container. Dip the cake slices in the limeade and line a 13 by 9 by 2-inch baking dish with them.
• 4. Spoon half of the cheese mixture over the cake. Top with half of the blueberries. Repeat the procedure for the next layer with remaining cake, cheese mixture, and blueberries. Cover and chill at least 8 hours. Cut into squares to serve, or just use a large spoon to take some out. Garnish with fresh mint, if desired.
• 5. NOTE: If you don't want to make your blueberry topping, you can use 1-2 cans of blueberry pie filling.