Recipe for Mixed Fruit Tiramisu

Tiramisu is so good that it suits any time of the year, but the variation below is particularly suitable for summer, as it contains mixed seasonal fruits.

Ingredients for six people:

450 gr (16 oz) mascarpone cheese
250 gr (9 oz) fresh cream
4 eggs, yolks and whites separated
4 Tbsp sugar
500 gr (1.1 lb) of mixed fruit (apricot, pineapple, bananas, strawberries, peaches), finely chopped
350 gr (12.3 oz) ) savoiardi biscuits
250 ml (8.5) fruit juice

Let the fruit marinate for about twenty minutes in the fruit juice. In a large bowl, mix the yolks with the sugar using an electric mixer, until soft and creamy. Add the mascarpone cheese to the yolk and sugar mix, using a wooden spoon and with gentle movements. In two separate bowls, whip the cream (make sure is between 2 and 6°C – 35-42°F) and the whites, until firm. Add them to the rest of the cream again with gentle movements so the cream won’t deflate.

Take six dessert cups. Spread some cream in the bottom. Break the savoiardi in two if necessary, dip them in the fruit juice and lay them on the cream, covering the surface as much as possible. Add the fresh fruit and the layer is done. Now you can continue with the same order until you reach the top of the cup and finish with the cream. To decorate put some more fruit on top or blend ten strawberries with a tbsp of sugar and to make a strawberry syrup. Let it rest in the fridge for five hours before serving.

Tiramisu has all it takes to deserve the popularity it has: it’s delicious, has an interesting and controversial history (check out the fascinating origins of the authentic tiramisu recipe) and it’s a uniquely versatile dessert, as it can be prepared in literally dozens of different ways. Here you will find more great tiramisu recipes for when you are inspired. Enjoy.