Tiramisu is one hundred percent Italian dish, like spaghetti, grissini or pizza and without any doubt, this is the dessert that you choose every time you go to an Italian restaurant. We all love the classic version of this delightful sweet treat but let’s see how you can change the chocolate-lady fingers-coffee trio and give it a summer twist! Strawberries, summer berries, peaches or exotic fruits – there are many different ways to brighten up your favorite dessert, while making it fresher and lighter! Find below some really delicious fruit tiramisu recipes!
Fresh summer fruit tiramisu recipes
As summer approaches, we prefer lighter desserts. Fruit desserts are always appreciated during the summer. Fresh summer fruit tiramisu recipes provide endless possibilities for a new look at the classic recipe, so do not hesitate to try a new taste!
Fruit tiramisu recipes and no bake summer dessert ideas – Chocolate Strawberry Tiramisu
3 egg yolks
¾ cup granulated white
2 ¾ cups mascarpone
¾ cup strawberries pureed
1 tsp vanilla extract
1 ¼ cups strawberries chopped
½ cup heavy whipping cream, whipped
1 ¾ cups heavy whipping cream
¼ cup granulated white sugar
½ cup mascarpone
2 tbsp unsweetened cocoa
½ cup hot unsweetened cocoa, room temperature
unsweetened cocoa, for sprinkling
Strawberry cream: In a big bowl mix egg yolks and sugar on medium speed until creamy. Add mascarpone and mix just until combined. Stir in pureed strawberries and vanilla extract. Carefully fold in chopped strawberries and whipped cream. Set aside.
Chocolate cream: In another large bowl, whisk heavy whipping cream and sugar until stiff peaks form. On low speed, stir in mascarpone and cocoa just until combined.
Dip 1/3 of the ladyfingers in cooled hot cocoa and arrange on bottom of a 9×7 inch (23cm x 18 cm) casserole
Spread 1/3 of strawberry cream on top. Repeat 2 more times, ending up with a strawberry cream layer on top. Spread chocolate cream on top of the strawberry cream.
Cover and store in the fridge overnight.
Sprinkle with unsweetened cocoa before serving.
Fruit tiramisu recipes and ideas for a fresh summer dessert – Raspberry tiramisu
1 cup seedless raspberry jam
6 tablespoons orange liqueur like Grand Marnier
1 pound/250 g mascarpone cheese, room temperature
1 cup whipping cream
¼ cup sugar
1 teaspoon pure vanilla extract
3 3/4 cups raspberries
Confectioners’ sugar, for serving
Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl.
Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.
Line the bottom of a13 x 9 baking dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture and cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight.
Dust with the confectioners’ sugar and serve.
Forest fruit tiramisu recipe
1 package Savoiardi
500 g mascarpone cheese
5 tbsp sugar
510 g forest fruits (blackberries, raspberries, strawberries)
3 tbsp unrefined sugar
60-80 ml lemon juice
Wash the forest fruits, put into a bowl with the unrefined sugar and lemon juice, cover and allow to steep for about half an hour in the fridge.
Separate egg yolks and egg whites in two bowls.
Whisk the egg yolks with 5 spoons sugar until light and creamy and mix in the mascarpone.
Beat the egg whites stiff and fold in the mascarpone mixture carefully.
Remove the forest fruits from the fridge and drain off the juice into a dish.
Soak the Ladyfingers in the juice and lay on the bottom of a casserole dish.
Then add layers of mascarpone and forest fruits until all the ingredients are gone.
Finish with a layer of forest fruits and keep the tiramisu in the fridge for about 2 hours before serving.
Peach tiramisu recipe
400g/14 oz. mascarpone, at room temperature
25 savoiardi lady fingers
4 eggs separated
4 tbsp sugar
3 half peaches canned + more to decorate
Syrup from the peaches
Beat the egg yolks with the sugar using an electric hand mixer until they become white and fluffy.
Add the mascarpone and keep whipping until well incorporated.
Whip the egg whites until firm and add them gently to the yolk and mascarpone mixture.
Chop the half peaches into pieces.
Soak the ladyfingers in the peach syrup.
Arrange the soaked savoiardi on a single layer in a serving dish. Add the cream and some pieces of peach.
Put a second layer of savoiardi and cover with the cream and chopped peach.
On the top, finish with the cream and decorate with the halved peaches.
Mango and white chocolate tiramisu
300 grams ladyfinger cookies
1 cup cold milk
For mango and vanilla whipped cream:
2 cups whipping cream
1/3 cup sugar
150 grams mango puree mashed and strained fresh mango
5 tbsp. instant vanilla pudding powder
1 tsp. vanilla extract
100 grams white chocolate, grated
Medium ripe mango, diced
In a mixer bowl whip cream, sugar, mango puree, instant pudding and vanilla extract until you get a very firm and stable cream.
Arrange a layer of ladyfingers dipped in milk at the bottom of a serving dish.
Pour about 1/2 of the cream on top of the ladyfinger layer and straighten with a spatula.
Arrange another layer of ladyfingers dipped in milk on top of the cream.
Pour the rest of the cream and spread into a uniform layer.
Cover with plastic wrap and cool in the refrigerator for at least 4-5 hours (preferably overnight) until set.
Before serving, decorate with grated white chocolate and mango cubes.
Lemon tiramisu recipe
250g lady fingers
250g of mascarpone cheese
250g of whipping cream
2 eggs yolks
40g of sugar
40ml of lemon juice
grated lemon zest
40g of butter
For the savoiardi syrup:
60ml of water
50g of sugar
50ml of “Limoncello” liqueur
In a pot, whisk the egg yolks with sugar. Add the lemon juice, place the pot on the stove and cook the custard for 5 minutes. Turn off the heat and add butter. Stir until the butter has completely melted and then cover the lemon cream with plastic wrap and store in refrigerator.
Meanwhile, prepare the Limoncello syrup: boil water with sugar and lemon zest for 1 minute. Let it cool down and then add the Limoncello liqueur.
In a bowl, mix the lemon cream and the mascarpone cheese. Add the whipped cream. Mix all ingredients stirring gently with a wooden spoon.
Dip lady fingers in the Limoncello syrup and place them on the bottom of a baking dish. Spread half of the mascarpone lemon cream over the lady fingers.
Cover with a second layer of lady fingers. Top with the remaining mascarpone cream. Pour the remaining cream into a piping bag and decorate the tiramisu. Chill for about 3 hours.
Rhubarb strawberry tiramisu recipe
For the compote:
16 oz. (450g) rhubarb, diced
5.3 oz. (150g) strawberries, diced
1/4 cup (60ml) rhubarb juice
1 tsp. vanilla extract
2 tbsp. sugar
0.5 oz. (15g) cornstarch
2 tbsp. water
3-4 tbsp. amaretto
For the cream:
2 eggs, divided
8.8 oz. (250g) mascarpone
12.3 oz. (350g) cream cheese
2 tbsp. sugar
strawberries / mint leaves / pistachios for decoration
Wash and peel the rhubarb and cut into small dices. Wash the strawberries, let drain and cut into dices as well.
Mix the rhubarb juice with the vanilla extract and sugar in a small saucepan and heat up until the sugar dissolves completely. Reduce the heat, add the rhubarb and let simmer for about 3-4 minutes.
Mix the cornstarch with the water and add to the saucepan. Heat up and mix until the compote starts to thicken. Take off the heat and mix in the strawberries and amaretto. Set aside to cool down completely.
Divide the eggs. Whip the egg whites until stiff peaks form.
Add the egg yolks with mascarpone, cream cheese and sugar to a bowl and mix until well combined. Fold in the egg whites.
To assemble the desserts add some of the cream into each glass, break the ladyfingers into smaller pieces and add on top, then add a layer of compote and finish with the remaining cream. Decorate with sliced strawberries, mint leaves and chopped pistachios.