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Parve
Easy
9 Hours
Diets 
After a heavy Yom Tov meal, I like to serve something light and airy for dessert, and this definitely makes the cut! Tart lemon meets sweet blueberry in a marriage of coulis and cream. Need I say more?
2 packages ladyfingers (about 60)
2 cups oat milk, for dipping
1 and 1/2 tablespoons lemon juice
1/2 cup fresh blueberries, for garnish (optional)
3 cups (about 12 ounces/340 grams) fresh or frozen blueberries (if using frozen, defrost fully and strain)
1/2 cup sugar
pinch Gefen Cinnamon
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest (or 1/2 teaspoon lemon extract)
3 tablespoons Gefen Cornstarch
2 tablespoons water
1 8-ounce (225-gram) container pareve whipping cream
1 8-ounce (225-gram) container pareve cream cheese
1/3 cup pareve sour cream
1/2 teaspoon Gefen Vanilla Extract
3/4 cup Gefen Confectioners’ Sugar
1 and 1/2 tablespoons lemon juice
1 teaspoon lemon zest (or 1/2 teaspoon lemon extract)
Place blueberries into a food processor and blend until smooth, about two minutes. Strain purée through a fine-mesh strainer into a medium saucepan, pressing on the solids to extract as much liquid as possible (you should have about one and a half cups); discard solids. Add sugar, cinnamon, lemon juice, and zest.
Prepare a slurry by mixing the cornstarch and two tablespoons water in a small bowl. Whisk until smooth and no lumps remain, then stir into the strained blueberry mixture. Bring to a simmer over medium-low heat, stirring constantly, and cook until thickened slightly. Once the mixture bubbles, it’s done.
Remove from heat and transfer to a jar or bowl to cool. Cover warm mixture so it doesn’t form a skin and let it come to room temperature. Do not refrigerate.
While blueberry mixture is cooling, prepare lemon topping. Place the whipping cream into the bowl of your mixer and mix on high speed until stiff. Remove and set aside.
Place the pareve cream cheese and sour cream into the mixing bowl and beat until smooth. Add the vanilla, confectioners’ sugar, lemon juice, and zest; mix well until combined, scraping down the sides of the bowl as needed. Place the whipped cream back into the mixer and pulse gently on low speed just until combined. Keep refrigerated until ready to assemble.
Prepare a 9 x 13-inch (23 x 33-centimeter) baking pan.
Combine the oat milk and two tablespoons lemon juice in a shallow bowl and quickly submerge one ladyfinger at a time in the mixture, being careful not to leave it in the liquid for too long.
Place the ladyfingers two across into the pan and create two rows, about 12 fingers per row. Spread or pipe a layer of lemon cream over the ladyfingers. Spoon a thin layer of blueberry coulis onto the cream, spreading gently from edge to edge.
Repeat with another layer of ladyfingers, cream, and blueberry coulis.
Add a final layer of ladyfingers and cream, then spoon small dollops of blueberry coulis in a random pattern on top of the cream.
Add fresh blueberries all around, if desired.
Using a toothpick, create decorative swirls with the coulis into the cream.
Create a tent out of aluminum foil to cover the tiramisu, and place in the fridge for at least eight hours or overnight. Alternatively, you may freeze the tiramisu and simply defrost overnight in the refrigerator, adding the fresh blueberries just before serving.
Food and Prop Styling by Shiri Feldman. Food Prep by Chef Suzie Gornish. Photography by Felicia Perretti.
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