Tiramisu literally means “pull me up” in Italian. It’s a dessert with espresso and liquor in it that can surely wake up every cell in your body. This time, I’m taming it down with some fruit.
Whenever I make this, I can’t stop staring at it for a few minutes before I stab it with a knife and start slicing. I love how the fresh fruits are scattered on top of the cake, making it look festive, fresh and healthy. Classic tiramisu is made with espresso, Marsala wine and cocoa powder covering the whole top, but the fresh fruits I replaced them with breathe freshness and lightness into the dessert. In place of the Marsala and coffee, I used freshly squeezed clementine juice along with some zest so that the kids can eat as much as the adults do.
What’s great about this version is that you can replace the fruits I used with others that are in season. Go with the flow of the season, and enjoy your fresh fruit finds at the market.
Fruit tiramisu recipe
Tiramisu is everyone’s favorite dessert, but there’s always a big question that hangs over every parent’s head. Since a classic version has espresso and Marsala, should the kids eat it too? With this fruit version, the kids can eat as much as they want because it has kid-friendly and healthy ingredients.
Prep time: 1 hour | Inactive time: 3 hours or more | Total time: 4 hours
- 3 cups blueberries, strawberries and grapes (or other seasonal fruits)
- 2 untreated clementines, grated zest
- 2 cups freshly squeezed clementine juice
- 1 clementine, sliced, for garnish
- 4 tablespoons granulated sugar
- 3 eggs, separated
- 11 ounces mascarpone
- 7 ounces Savoiardi biscuits (ladyfingers)
- Fresh mint leaves, for garnish
- Hull and slice the strawberries.
- In a medium bowl, mix together 2 cups of the blueberries, strawberries and grapes, 1/4 cup of clementine juice and 1 tablespoon of sugar. Set aside.
- Using an electric mixer, in a medium bowl, mix together the egg yolks and the remaining 3 tablespoons of sugar until the composition becomes creamy, about 5 minutes.
- Add the mascarpone gradually by mixing it with a spatula. Gently stir in 2 cups of fruits and the clementine zest.
- In another bowl, whip the egg whites until they become stiff.
- Mix the egg whites with the mascarpone cream gradually by mixing it with a spatula, starting from bottom of the bowl going upward. Set aside.
- Pour the clementine juice into a small, wide bowl for dipping the Savoiardi biscuits.
- In a rectangular dish, spread a thin layer of mascarpone cream at the bottom.
- Quickly dip both ends of the Savoiardi biscuits into the clementine juice. Just wet them. Don’t soak them too long, or they will become soggy.
- Arrange the Savoiardi biscuits side by side on the dish until you fill up a whole layer.
- Cover the Savoiardi biscuits with another layer of mascarpone cream.
- Repeat another layer of Savoiardi biscuits.
- The top layer should be the mascarpone cream.
- Cover the dish with aluminum foil, and refrigerate for at least 3 hours or overnight.
- When the tiramisu is ready to be served, garnish it with the remaining 1 cup of fruits, the clementine slices and the mint leaves.
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