Summer Berry Tiramisu

Until I was introduced to this delicious Summer Berry Tiramisu recipe, I’d have given any Tiramisu recipe a miss! However, having tried the authentic version prepared by a dear Italian friend, I’m absolutely converted!

Now, I’m a coffee dessert fiend and will often opt for coffee flavours, whether it’s ice cream, cake or even tiramisu but this fresh citrusy Summer Berry Tiramisu is surprisingly light and fluffy and now a serious contender for that top spot! It’s seriously indulgent, yet not void of nutrients as many desserts often are. It really is the perfect dessert centrepiece that is guaranteed to WOW your guests!

Infused with zingy citrus juices and strawberries, the fresh flavours are the perfect seasonal makeover from the usual coffee tiramisu.

Even better, it benefits from being prepared in advance, even the day before, ready for you to effortlessly present this decadent pudding to your guests.

You’ll need:

Serves 8

6 eggs, as fresh as possible and preferably organic
600g mascarpone cheese
6 tbsp caster sugar
24 sponge finger biscuits
3-4 oranges
Juice of ½ lemon
400g strawberries, chopped into small chunks

For the berry coulis topping:

Fresh mixed berries: strawberries, raspberries, blueberries (or defrosted from frozen)

Here’s how to make this summer berry tiramisu…

Start by squeezing the oranges and placing the juice in a flat bottomed bowl. Add the lemon juice and chopped strawberries. Set aside and allow them to steep in the juice and infuse for a more intense flavour. (This step can be done the day before).

Next, separate the eggs, placing the yolks in one bowl and the whites in another.

Whisk the egg whites until they form stiff peaks and set aside.

Then beat the egg yolks with the sugar in a large bowl until the mixture is thick and creamy. Now add the mascarpone, a little at a time and continue to beat the mixture, but at a slower speed to mix in the mascarpone.

Once well combined, gently fold in the egg whites to the mascarpone and egg yolk mixture, using deep folding action to retain as much air as possible.

Once all these components are ready, it’s time to assemble the dish! Consider how much mixture you have and the size of the dish you are using and distribute the layers accordingly. You may use half the mixture in between layers or divide it into 3 if you’re using a smaller deeper dish.

Before you begin, remove the strawberries from the juice and set them aside.

Dip the sponge fingers in the orange juice, one at a time quickly ensuring it doesn’t get too soaked and arrange at the bottom of the serving dish in a single layer.

Then spoon a layer of the creamy mixture on top and then add half of the strawberries over the top to form a thin layer.

Continue to repeat the layers; sponge fingers, followed by the cream and a layer of fresh strawberries until you finish with a final layer of the mascarpone cream.

Finally, to make the coulis topping, blend the fresh (or defrosted) berries to a smooth consistency in a food processor and top the mascarpone cream with a thick layer. Cover with cling film, allowing it to touch the top layer and sealing it firmly on the sides, so it doesn’t dry out.

Refrigerate for at least 2hrs, or even overnight, before serving.

To serve, cut into large squares and remove with a flat serving spoon.

Buon appetito!

Nutritional Nugget

This summery version is undoubtedly one of the more nutritive indulgent desserts out there, providing a protein-rich cream with eggs and mascarpone as well as plenty of antioxidant-rich berries. The high protein content also ensures a more balanced release of blood sugars.