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- Dish type
No coffee, no chocolate. Use any fruit in season and add a bit of liquor to the orange juice (such as Grand Marnier®), if you are serving to adults.
3 people made this
- 500g mixed fresh fruit, such as strawberries, bananas, kiwi and oranges
- 1/2 lemon, juiced
- 2 tablespoons caster sugar
- 3 eggs, room temperature, separated
- 80g granulated sugar
- 250g mascarpone cheese
- 1 pinch salt
- 30 lady fingers
- 200ml orange jiuce
MethodPrep:45min ›Extra time:4hr chilling › Ready in:4hr45min
- Prepare half of the fruit by slicing and placing it in a bowl; add lemon juice and sugar. Cover until it's time to use. Reserve remaining fruit for decoration.
- Place egg yolks and sugar in a bowl; beat with an electric mixer until frothy and pale. Add mascarpone cheese and continue to beat until smooth.
- Place egg whites and a pinch of salt in a perfectly clean and dry bowl. Use an electric mixer with clean dry beaters to beat the egg whites until stiff peaks form. Fold egg white into marscapone mixture with a spatula or wooden spoon.
- Pour the orange juice into a deep bowl. Dip the lady fingers into the juice, one at the time. Place in a serving bowl or dish, one next to the other to form a layer. Cover with half of the mascarpone cream mixture, spreading it out evenly. Spoon the chopped fruit you set aside on top.
- Arrange a second layer of soaked ladyfingers and cover with the remaining cream. Decorate with remaining fresh fruit.
- Cover with cling film and refrigerate for 4 to 5 hours before serving. Serve within 24 hours.
Reviews & ratingsAverage global rating:(1)
I am feeling nostalgic today, as a memory just popped up on Facebook that reminded me that a year ago today, my husband and I hosted a family reunion at our home. How times have changed! Who would have thought a year ago that things could possibly change this much in a year. At this point, the only family members we see regularly are my daughter and her family, who live just a mile down the road from us. After months of living our new normal, I am not as nervous about venturing out for needed supplies, although I always wear a mask and social distance. However, I do stay at home as much as I can, as I feel much safer here.
When I entertain, I like to prepare as many dishes as I can ahead of time so that I am not running all over when my guests arrive. I have several favorite appetizers, baked pasta dishes, and desserts that work well being prepared hours before serving, or even the day before. A few of my favorite desserts that fit into this category are my Crostata (Jam Tart), Panna Cotta, and Tiramisu. Although the traditional Tiramisu is perfect just the way it is, it is fun to tweak the recipe and include fresh seasonal fruit. In the past, I have made Pumpkin Tiramisu, Peach Tiramisu, Limoncello Tiramisu, and Strawberry Tiramisu. This recipe uses a combination of mixed berries, which are in season here in Michigan right now. I layer the berries with traditional Savoiardi cookies (Lady Fingers), and a creamy mascarpone custard.
I would be lying if I said frozen berries would produce a tiramisu as good as the one made with fresh berries.
While frozen berries allow for some flexibility by extending a typically short shelf life, their structure changes considerably when they’re frozen, which results in a soft mushy fruit when thawed.
That being said, if frozen fruit is your only choice, I’d do it! Frozen Berry Tiramisu is better than no tiramisu.
Tiramisu Healthy Recipe
If you want to impress with a classic dessert for Christmas, this Tiramisu recipe is for you.
I wanted to make the traditional recipe a bit healthier and it is not that difficult. I swap cream cheese with ricotta cheese that has half the saturated fat. The result is creamy and delicious and I also use honey as a sweetener. Everybody can enjoy this recipe at Christmas!
Making tiramisu is very simple, layers of cheese and biscuit alternatively. I have also add an extra layer of banana slices but it is optional. I love bananas and I find it nice inside the tiramisu but other friends prefer it without it to keep the creamy texture of tiramisu all the way through.
Although you have probably make tiramisu before this is a healthy way to do it and you can always garnish it in a different way. You can make it on a baking dish or in small glasses. I love to sprinkle the tiramisu with cacao and chocolate pieces. Other delicious adds on are white chocolate, fresh fruit, mint leaves.
I leave you to make this recipe. It is best make it the day before, so you will have time to prepare the other Christmas dishes. Spend Christmas with the people you love and enjoy all the delicious Chirstmas dishes but stay healthy too.
Did you like this recipe? Take a picture and share it on Twitter or Instagram with the hashtag #shoothecook. Or Pin it. Do you follow us on Pinterest? I hope so. Cheers, friends!
How do you make Strawberry Tiramisu?
- Make the sauce: Simply whisk together strawberry bits, sugar, and lemon juice.
- Prepare the mascarpone cream: For the creamy layer, mix together egg yolks, sugar, and mascarpone cheese using an electric mixer. Then, fold in the white chocolate and strawberry bits. Add the whipped egg whites and whipped cream.
- Dip the ladyfingers: Coat each ladyfinger by dipping it in the sauce.
- Layer: In a pan, assemble layers of alternating ladyfingers and mascarpone cream.
- Refrigerate: It is very crucial to chill it for at least five hours.
- Put the toppings: Once chilled, top with a layer of strawberry slices and you can also add some shaved white chocolate.
How do you fix a runny tiramisu?
- One way to fix it is to refrigerate the cake. If you have leftovers, refrigerate it for up to two days. However, this does not guarantee that it will not be runny.
- In addition, if you have assembled it and it turns out runny, blot it with some paper towels to remove the excess water. Also, keep it chilled.
- Alternatively, if you have not assembled it, drain off the excess water. Then, chill the cream prior to using it when layering. You can also add unflavored gelatin.
Fresh fruit tiramisu recipe - Recipes
In a separate large bowl beat egg whites to stiff peaks. Fold egg whites carefully into egg yolk mixture to make your Mascarpone cream.
Dip ladyfingers, one at a time, briefly into your cold espresso. (Note: they must not be soaked. Only moist. or else your tiramisu will be mush). Line bottom of a 9x12-inch dish with a single layer of moist Ladyfingers. Spread half of the Mascarpone cream on top. Add one more layer of moist ladyfingers followed by the rest of Mascarpone cream. Sift a thin layer of unsweetened cocoa powder on top.
Now, cover and refrigerate for at least 8 hours, but best overnight. Finished!
Important: Since this recipe uses raw egg, make sure you purchase fresh eggs and clean shell before cracking. You can substitute the 2 layers of ladyfingers with 2 thin sheets of pound cake with espresso drizzled over it. I had to do that once and the result was acceptable :-). This recipe is best to be made the night before, making it great for parties and such.
Fruit Tart Filling
Many fruit tarts call for a detailed pastry cream or custard– while undeniably delicious, we’re keeping it simple. Just 4 ingredients needed for our zero effort cream filling: mascarpone, heavy cream, sugar, and vanilla. It tastes like cheesecake!
For flavor, use a mix of vanilla bean and pure vanilla extract. Vanilla pairs wonderfully with subtly sweet and buttery mascarpone– the key flavor in tiramisu so YOU KNOW it’s going to be good in this tart. To make it extra dreamy, try adding a little lemon juice and zest to the cream filling.
If you don’t think you will have time to eat them before they go bad, freeze your raspberries! You can easily freeze raspberries in a few steps. Wash them and gently pat them dry. Lay them out on a baking sheet or tray in a single layer so that they are not touching. Freeze them uncovered before moving into an airtight freezer container.
The great part is that you don’t have to have a bunch of berries to do this. If you just have a few raspberries left over, you can freeze them and start a larger container you add fruit to as the season goes on. Keep doing this all season and you will have lots of frozen berries for the winter! And it works with almost any other type of berry.
Berry Tiramisu – An Easy & Kid Friendly Dessert
In this fresh take on the classic Italian dessert, this delicate berry tiramisu is made with fresh berries and cream cheese whipped topping. Layered with ready-made ladyfingers soaked in fresh orange juice, this dessert is kid-friendly too.
Boy loves exploring new desserts and is always on the lookout for new recipes for us to try out. Actually what that means is, he points to pictures in cookbooks and on the internet, and asks me to recreate them. In fact, in kindergarten, he came up with a business plan to open a restaurant that served seafood and desserts (I have no idea why that particular combo though!). He had the entire thing planned out from the name, the location, and the employees (mommy and daddy, of course). Well this year, he wants to be an author but who knows, he might write a cookbook!
While I do treat my boys to cakes and cookies on a fairly regular basis, my favorite recipes are the ones that take very little hands-on time to make. No cook, no bake recipes are a godsend and I am always looking for ways to put creative spins on traditional recipes.
I love working with fresh fruit and I’m obsessed with berries. They’re the prettiest things ever!
This time I decided to put a spin on a classic Italian dessert, the ubiquitous tiramisu. Berry tiramisu will work with any kind of berries, but I used mostly blackberries here. I added a couple of strawberries that I had to use up as well. But really, anything will work.
The color of the creamy filling will depend on the berries that you use. Blackberries give a lovely lilac color like you see here use raspberries or strawberries for a pastel pink shade.
The blackberry tiramisu recipe is really simple. We begin by macerating the berries so they can soften and release all their lovely juices.
Meanwhile we will whip the cream cheese and heavy cream and fold them together to make a creamy filling. Fold in the crushed berries and layer with ready-made ladyfingers dipped in fruit liqueur or dessert wine. I decided to skip the liqueur and used freshly squeezed orange juice to make a kid friendly tiramisu. It worked out perfectly, because nothing goes better with berries than citrus. If you don’t have fresh oranges, even a light lemonade will work. Layer and serve the dessert right away or refrigerate till needed. The flavors get better with time, so this is a great make-ahead dessert recipe.
Berry tiramisu is lighter and less expensive than a regular chocolate, coffee and mascarpone tiramisu. I have made this in individual dessert glasses, but you can layer them in a large trifle bowl or pie pan. But I love how pretty it looks in simple glasses.
It’s incredibly creamy, delicious and full of berrilicious goodness! This beautiful layered tiramisu makes a great Valentine’s Day dessert. Or just imagine how lovely it would be for a Mother’s Day summer soiree!
CBC Best Recipes Ever
We love a classic tiramisu, but it's the perfect dessert to change up too &mdash Eggnog Tiramisu anyone? So when we saw this beautiful berry-infused version from Lidia Bastianich&rsquos latest cookbook, Lidia&rsquos Celebrate Like an Italian, we simply had to scoop it up. Aside from being a seasonal favourite in its own right, this after-dinner dish checks off so many boxes when it comes to holiday feasting: it&rsquos ideal for making the day before serving, it feeds a ton of people and, with its fresh berry topping, creamy filling and base of rum-soaked ladyfingers, it promises to be nothing short of downright delicious.
By Lidia Matticchio Bastianich and Tanya Bastianich Manuali
Tiramisù is a common dessert on the menus of Italian restaurants and in Italian homes. It is certainly a favorite in our restaurants, but it is easy to make at home as well. This dessert is best made a day ahead, to allow the flavors to combine. Any combination of berries &mdash or even just one kind &mdash will make a marvelous tiramisù.
4 cups blueberries
6 cups thickly sliced strawberries
¾ cup granulated sugar
Grated zest of 1 orange
2 cups orange juice
1 cup chunky blueberry jam
¼ cup dark rum
¼ cup superfine sugar
2 cups ricotta, at room temperature
2 8-ounce containers mascarpone, at room temperature
¼ cup superfine sugar
1 ½ tsp pure vanilla extract
42 Savoiardi (ladyfingers)
For the berry sauce, in a medium saucepan, combine 2 cups blueberries, 2 cups strawberries, the granulated sugar, orange zest and juice, jam, and rum. Bring to a simmer, and cook to make a slightly syrupy sauce, about 10 to 15 minutes. Pour into a shallow pan (where you will be soaking the Savoiardi), and let cool.
Put the remaining 2 cups blueberries, remaining 4 cups strawberries, and the superfine sugar in a medium bowl. Toss to combine, and let sit at room temperature 10 minutes.
In a mixer fitted with the paddle attachment, mix the ricotta and mascarpone at medium speed for a few seconds to combine, then add the superfine sugar and vanilla. Beat at medium-high speed until light and smooth, about 2 minutes.
To assemble, soak half of the Savoiardi in the cooked berry sauce until moistened, rolling them around to coat thoroughly. Tightly fit these Savoiardi in the bottom of a deep 9-by-13-inch glass or ceramic dish. Spoon a few spoonfuls of the remaining cooked berry sauce over the Savoiardi. Spread half of the ricotta mixture in an even layer over the Savoiardi.
Layer a little more than half of the uncooked berries (you just want an even layer) over the mascarpone. Soak the remaining Savoiardi in the cooked berry sauce, and arrange in a tight layer over the fresh berries. Spread the remaining mascarpone over this in a smooth layer. Cover, and chill overnight for best results. Combine the remaining fresh berries and any cooked berry sauce left from soaking the Savoiardi, cover, and chill overnight.
To serve, cut squares of the tiramisù and serve with a little of the leftover berries and sauce.
Excerpted from Lidia&rsquos Celebrate Like an Italian by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2017 by Tutti a Tavola, LLC. Photography by Steve Giralt. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.