Fruit Tiramisu - 6 Summer Recipes To Try

Certainly, tiramisu is THE dessert that we choose each time we go to an Italian restaurant. Perfect for every season, we all fall for this dessert that we know by heart and that we love to taste on every occasion. But to change a bit from the classic chocolate-biscuit-coffee trio, the editorial staff decided to revisit the traditional dessert by offering you a few summer versions. Figs, apricots, peaches, red or exotic fruits … there are many ways to brighten up your favorite dessert, while making it fresher and lighter! Here are some ways to prepare a fruit tiramisu.

Fruit tiramisu: the classic recipe revisited with summer flavors

No one presents the tiramisu anymore. And yet, there isn't just one tiramisu recipe. Depending on the season and the occasion (birthday, baptism, wedding, public holiday or simply brunch with friends), it reinvents itself and adapts to everyone's desires. And as summer approaches, we prefer our fresh and quite fruity tiramisu. So go ahead and vary the classic recipe depending on the sunny days and your taste buds. The possibilities are endless.

Summer tiramisu with red berries

Fruit desserts are always enjoyed during the summer! And with this in mind, we revisit the traditional tiramisu with a coulis of fresh raspberries.

Ingredients for 6 people:

• 3 egg yolks + 2 egg whites
• 50g caster sugar
• 2 tbsp. tablespoon of sugar
• 1 pinch of salt
• 500 g of mascarpone
• 1 package of spoon cookies
• 150 ml of strong, cold coffee
• 1 punnet of red fruits (strawberries, raspberries, blueberries, currants)
• mint leaves (optional)
• grated dark chocolate (optional)
• powdered matcha green tea (optional)

Preparation:

Start by separating the yolks from the egg whites. In a medium bowl, beat the egg yolks and sugar with an electric mixer for 3 minutes. Take a bowl and soften the mascarpone in it, stirring it with a wooden spoon. Then gradually incorporate the mixture of sugar and egg yolks while beating until a smooth mixture is obtained. Wash and dry the mixer and then, in a third bowl, whisk the egg whites until they form soft peaks. Add the egg whites to the mascarpone mixture and reserve your fruit tiramisu in the fridge.

Proceed to the preparation of the coulis. Mix the tray of red fruits in a blender. Put a sachet of vanilla sugar in case of too acidic fruit. Line the bottom of a glass dish with spoon cookies, soaked in cold coffee beforehand. Pour the red fruit coulis and the mascarpone cream. Add a second layer of cookies and finish with a last layer of mascarpone cream. Garnish with grated dark chocolate or fresh raspberries and a few mint leaves, if desired. Let sit in the refrigerator for at least 6 hours before eating. To further impress your taste buds, swap the glass dish for verrines. You can also replace the grated chocolate with powdered matcha green tea.

Peach tiramisu served in verrines

Lighter than the classic version and admittedly more appealing than the boring fruit pie, the crunchy peach tiramisu is guaranteed to wow your diners!

Ingredients for 4 persons:

• 60 g. cane sugar
• 2 handfuls of chopped almonds
• 60 g. butter cut into pieces
• 70 g. of flour
• 400 g. peaches in syrup
• 1 pinch of salt
• a few drops of brandy
• 50 g. sugar
• 3 egg yolks and 3 egg whites
• 250 g. of mascarpone

Preparation:

In a bowl, mix the flour, chopped almonds, brown sugar and butter by hand until you get a sandy and lumpy dough. Keep refrigerated for 10 min. At the end of this time, spread the dough on a baking sheet, previously covered with baking paper, and bake at 180 ° C for about 20 minutes. Then whisk the egg yolks and sugar until a white mixture is obtained.

Add the mascarpone and cane sugar, then mix everything together to obtain a fairly smooth and uniform cream. Then beat the egg whites by adding a pinch of salt. Add the egg whites to the mascarpone, mixing gently until you obtain a mousse. Wash and cut your peaches into small pieces before sautéing them in a pan with a little butter and a few drops of Brandy (or white wine). Cook them until the juice evaporates. Remove from the heat and set aside. Arrange your dessert in verrines or a glass dish, according to preference. Add the peaches, followed by the mascarpone and finally the lumpy dough.

Garnish with peaches, chopped almonds or cocoa and put in the fridge before eating. To make the cream even tastier, do not hesitate to add a vanilla extract. You can also replace Brandy with orange juice when cooking fruit. Finally, for those who are always on the run, remove the lumpy dough, a packet of spoon cookies will do for you.

Tiramisu flavored with rose and exotic fruits

Easy and ready in 15 minutes flat, the tiramisu with rose and lychee fruit is undoubtedly the ideal dessert for this summer!

Ingredients for 4 persons:

• 180 g. sugar
• 250 g. of mascarpone
• 3 eggs
• 8 spoon cookies
• 100 ml of water
• 1 handful of fresh raspberries
• 300 g. lychee fruit
• 2 tbsp. rose water

Preparation:

Start by preparing the fruit. Wash and dry the raspberries. Peel and remove the stones from the lychees, then cut them in half. In a saucepan, put the water and sugar and bring to a boil. Leave to cook until a syrup is obtained. Then, separate the whites from the yolks and whip the latter with 50 gr of sugar until the preparation turns white. Add the mascarpone and rose water, then the egg whites beaten until stiff. Garnish the bottoms of your verrines or your glass dish with cookies soaked in syrup, place the lychees on top and cover with mascarpone. Put in the fridge for 12 hours and decorate with raspberries. An excellent summer dessert for your little girl's birthday!

You can also vary the recipe by replacing the rose water with lychee alcohol.

Fresh figs for a tiramisu that smells of autumn

Although our recipes are typically summer, we can't resist the undeniable charm of figs.

Ingredients for 4 persons:

• 250 g. of mascarpone
• 80 g. sugar
• 3 eggs
• 2-3 fresh figs
• 2 small dried figs
• 100 g. fig jam
• 1 brioche or cookies with a spoon
• 2 tbsp. of honey

Preparation:

Start by cutting all the fresh figs into slices. Then separate the yolks from the egg whites and whisk them to obtain a white cream. Add the mascarpone, dried figs and honey. Whip the egg whites and incorporate them into the cream. Arrange the bottom of the biscuit or brioche verrines, put slices of figs there and cover with a layer of the mascarpone mixture. Refrigerate for 12-24 hours. Before serving, garnish with cocoa or figs, as desired.

Tiramisu with apricots and pistachio nuts

Ingredients for 4 persons:

• 50 g. pistachio nuts
• 1 can of apricots in syrup
• 3 eggs
• 80 g. sugar
• 250 g. of mascarpone

Preparation:

Drain the apricots and cut them into quarters. Separate the egg whites from the yolks and beat the latter with the sugar until the mixture turns white. Incorporate the mascarpone and the apricot syrup, then the egg whites whisked into snow. At the bottom of the verrines, put a little chopped pistachios, add the chopped apricots and cover with mascarpone. Refrigerate for 12 hours and garnish with pistachios before serving.

Super delicious lemon tiramisu

As for our last summer variation of tiramisu, the earlier it is prepared, the better it is. Served in a glass dish or in verrines, with mascarpone or ricotta, your lemon tiramisu will always be just as good!

Ingredients for 4 persons:

• 250 g of cookies with a spoon
• 250 g of mascarpone
• 2 lemons
• 3 eggs
• 100g caster sugar
• 200 ml whipping cream
• 3 tbsp. lemon cream
• 4 tbsp. of Limoncello

Preparation:

Squeeze the juice of a lemon and mix it with half the powdered sugar and the Limoncello. Book. Take the zest of the second lemon and grate it finely. Then, whip the whipped cream into a firm whipped cream with the electric mixer. Separate the yolks from the egg whites and beat them into snow with the mixer. In a bowl, beat the egg yolks with the rest of the powdered sugar until the mixture turns white.

Then add the mascarpone, the lemon cream and part of the grated zest. Mix everything well until you get a fairly smooth cream. Gently fold in the whipped cream and snow whites using a spatula. Mix gently until you obtain an airy and fairly homogeneous cream. Book. Take out a glass dish and cover it with baking paper. Dip half of the spoon cookies in the lemon mixture and place them flat and side by side in the bottom of the container. Cover them with half the mascarpone. Dip the rest of the cookies and place them in the same way as the first cookie slice, always flat and side by side, on top.

Cover with the rest of the mascarpone preparation and smooth the surface of the cake with a spatula. Cover the dish with cling film and place it in the fridge for a few hours. Before serving, garnish with grated zest. Eat fresh!