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9 fruity tiramisus recipes

9 fruity tiramisus recipes

This typical Italian dessert smells of coffee and mascarpone. But did you know that you can also pair it with fruit? To discover this tasty variation, here are 9 fruity tiramisus recipes.

Tiramisu is a gourmet Italian dessert, which is traditionally prepared with eggs, sugar, mascarpone, alcohol (often marsala or amaretto) and a biscuit lightly dipped in bitter coffee. The elements are superimposed in layers, and the whole thing is covered with coffee powder. This entremet can be made in a dish or in individual portions in verrines.

On the same subject

Are you looking for a “healthy” version of tiramisu? However, nothing prevents you from twisting this preparation by adding fruit or flavoring the cream with vanilla or even lemon zest. Besides, to replace mascarpone, heavy and caloric, it is possible to use yogurt, whipped cream, or even ricotta, mixed with a hint of liquid cream. As for sugar, it is possible to substitute it with agave syrup or coconut sugar, with a strong sweetening power.

To discover variations of this dessert with fruit, here are 9 fruity tiramisus recipes.

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© Shutterstock / Grazziela

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Pineapple tiramisu
For 4 people. Cut 300 g of pineapple into pieces. Prepare a syrup by mixing 50 g of sugar with 100 ml of water and the juice of ½ lemon. Separate the yolk from the white of 2 eggs. Whip the egg white with 60 g of coconut sugar, then add 175 g of mascarpone or natural yoghurt. Whisk the egg whites and add them to the cream. Then make the tiramisu by dipping the biscuit spoons in the syrup, adding the cream and the pineapple. Repeat the operation to obtain a second layer. Sprinkle the dessert with coconut powder or coffee powder, before refrigerating it for at least 2 hours.

© Shutterstock / Lazhko Svetlana

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Apricot tiramisu and chocolate biscuit
For 4 people. Wash and cut into quarters 500 g of apricots. Place them in a saucepan with 100 ml of water, 2 tbsp. at s. sugar, 1 cinnamon stick and ½ tsp. c. of bitter almond aroma. Bring the saucepan to a boil, and stew for 5 minutes. Then let the fruity preparation cool and remove the cinnamon. Mix in a salad bowl 200 g of Greek yoghurt with 40 g of sugar. Make whipped cream by whipping 200 ml of light liquid cream, then add it to the previous preparation. Then whip up the tiramisu, alternating chocolate biscuits, apricot compote and cream. Finish with a few pieces of fresh apricots. Place the dessert in the refrigerator for at least 2 hours before serving.

© Shutterstock / leninlunad

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Tiramisu with fried pears
For 4 people. Wash, peel and cut into quarters 2 pears. Lightly caramelize them in a pan with a little butter and 1 tbsp. at s. honey. Separate the yolk from the white of 2 eggs, and whisk the egg white. Mix the yolk with 80 g of sugar, until the preparation whitens, then add 250 g of 0% natural yoghurt. Then add the egg whites. Then dip the spoon biscuits in a little coffee, add the pears then the cream, and make a second layer. Finish by sprinkling with a little coffee powder. Refrigerate at least 2 hours before serving.

© Shutterstock / Maria Kovaleva

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Strawberry tiramisu
For 3 to 4 people. Wash 400 g of strawberries, hull them and cut them in 2. Separate the white from the yolk of 2 eggs. Mix 20 g of sugar with the egg yolks until the preparation whitens. Then add 125 g of mascarpone or yogurt and mix again to obtain a homogeneous texture. Firmly beat the egg whites before adding them to the preparation. Prepare a coulis by mixing 100 g of strawberries, and adding a little water if necessary. Dip biscuits in the coulis, arrange them at the bottom of a dish or a verrine, add a few fresh strawberries then pour over half of the mascarpone mixture. Make a second layer of cookies, strawberries and cream. Sprinkle with cocoa and place in the fridge for 2 hours.

© Shutterstock

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Rhubarb tiramisu
For 4 people. Peel 300 g of rhubarb and cut the stalks into sections. Arrange them in a salad bowl with 40 g of vanilla sugar and leave to macerate for 1 hour. Then cook everything for about twenty minutes over low heat before blending. Then separate the white from the yolk of 2 eggs. In a bowl, whisk 70 g of coconut sugar with the egg yolks, until the mixture whitens. Add 200 g of mascarpone, yoghurt or ricotta and mix everything together. Whip the egg white, then incorporate it into the preparation. Then make the tiramisu by alternating biscuit spoon, rhubarb compote and cream. Refrigerate for at least 2 hours.

© Shutterstock / Yuliia Holovchenko

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Lemon tiramisu
For 4 people. Take 3 eggs and separate their yolks from their whites, and then beat them until stiff. Also prepare whipped cream by whipping 20 cl of very cold whipping cream. Mix in a container 70 g of coconut sugar with the egg yolks until the mixture whitens. Then add 250 g of mascarpone or ricotta. Take the zest and juice of 1 organic lemon, and add them to the preparation. Then make the liquid intended to soak the biscuits with the juice of a second lemon and 30 g of coconut sugar. Assemble the tiramisu by alternating layers of biscuit spoons lightly soaked in the lemon and sugar mixture, a little lemon curd and lemon mascarpone cream. Chill the dessert for at least 2 hours.

© Shutterstock / Azdora

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Cherry tiramisu
For 4 people. Wash 400 cherries, stem them, pit them and cut them in half, keeping 8 whole cherries for decoration. Separate the white from the yolk of 2 eggs, and whisk the egg whites. Then whisk 40 g of sugar with the egg yolks until the mixture whitens. Then add 250 g of mascarpone or ricotta, mixing everything well, then finish with the egg whites. In a small container, mix 4 tbsp. at s. of cherry syrup with 40 cl of water. Assemble the tiramisu by lightly soaking the biscuit spoons in cherry syrup, then add the fresh cherries and the cream, and repeat the operation. Place the tiramisu in the fridge for at least 2 hours.

© Shutterstock / Foxys Forest Manufacture

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Blueberry tiramisu
For 4 people. Clean 175 g of blueberries and stew them in a saucepan with 30 g of sugar for 5 to 10 min over very low heat (they should simply soften). Prepare a syrup with 100 ml of water, 20 g of sugar and ½ tsp. c. bitter almond. Let cool. Separate the white from the yolk of 2 eggs. Whip the egg white, and mix the yolk with 50 g of sugar. Then add 200 g of mascarpone or ricotta (with a light drizzle of liquid cream) to the mixture and mix. Then gently fold in the egg whites. Dip the spoon biscuits in the syrup before arranging them at the bottom of a dish. Add blueberry compote and cream, and make a second identical layer. Refrigerate for at least 2 hours.

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