Fruity Tiramisu

Fruity Tiramisu combines the rich creaminess of a traditional tiramisu with the freshness of seasonal berries. Sliced strawberries around the edge of the glass dish create an eye-catching presentation that always impresses guests. It is an elegant make-ahead dessert that tastes every bit as good as it looks.

Prep Time 35

Chilling 6

Total Time 6 35

Servings Portions

Ingredients

Main Ingredients:

300 g sponge fingers savoiardi
500 g mascarpone cheese
300 ml double cream
3 large eggs free-range separated
100 g caster sugar
300 ml espresso coffee strong cooled
2 tbsp coffee liqueur optional
250 g fresh strawberries thinly sliced (for lining the dish)
200 g fresh strawberries halved
125 g fresh raspberries
75 g fresh redcurrants
mint Fresh for garnish optional

To Finish:

Unsweetened cocoa powder for dusting

Instructions

Brew the espresso coffee and leave it to cool completely. Stir in the coffee liqueur if using.
300 ml espresso coffee, 2 tbsp coffee liqueur
Wash all the fruit carefully. Pat it dry with kitchen paper.
Slice 250g of the strawberries into even slices. These will line the serving dish.
250 g fresh strawberries
Arrange the strawberry slices around the inside edge of the glass dish. Place them close together with the cut side facing the glass to create an attractive display.
Separate the eggs into two clean bowls.
3 large eggs
Whisk the egg yolks with the caster sugar until the mixture becomes pale, thick and creamy.
100 g caster sugar
Add the mascarpone cheese and gently fold it into the egg mixture until smooth.
500 g mascarpone cheese
In another bowl, whip the double cream until it forms soft peaks.
300 ml double cream
Fold the whipped cream into the mascarpone mixture using a spatula. Work gently to keep the mixture light.
Whisk the egg whites until they form stiff peaks.
Carefully fold the egg whites into the mascarpone mixture. Use slow movements to keep as much air in the mixture as possible.
Briefly dip each sponge finger into the cooled coffee. Do not soak them, as they soften quickly.
300 g sponge fingers
Arrange a layer of the soaked sponge fingers over the base of the serving dish.
Spread half of the mascarpone mixture evenly over the sponge fingers.
Add another layer of coffee-soaked sponge fingers.
Spread the remaining mascarpone mixture over the top and smooth the surface with a spatula.
Cover the dish and refrigerate for at least six hours. Overnight chilling produces the best texture and flavour.
Just before serving, lightly dust the top with cocoa powder.
Unsweetened cocoa powder
Arrange the halved strawberries, raspberries and redcurrants across the surface. Scatter them naturally or in a pile rather than placing them in neat rows.
200 g fresh strawberries, 125 g fresh raspberries, 75 g fresh redcurrants
Finish with a few fresh mint leaves if desired.
mint
Serve chilled directly from the glass dish.

Equipment

Glass serving dish approximately 2-litre capacity
Electric whisk or stand mixer
2 mixing bowls
Small bowl for the coffee
Fine sieve for dusting cocoa
Spatula
Sharp Knife
Chopping Board

Notes

Cooks Hints:

Use ripe, sweet strawberries for the best flavour and colour.

Cool the coffee completely before dipping the sponge fingers.

Dip each sponge finger for only one second on each side. This keeps the layers firm.

Overnight chilling allows the flavours to develop fully.

Dry the fruit thoroughly before decorating to prevent excess moisture.

Add blueberries, blackberries or cherries when they are in season.

Chill the serving dish before assembling the dessert to help it stay cool for longer.

Dust the cocoa just before serving for the freshest appearance.

A clear glass dish shows off the colourful strawberry lining and beautiful layers.

Nutrition