Summer Fruit Tiramisu is a fresh, summery, and colorful take on classic tiramisu, the traditional Italian dessert now famous throughout the world. Light and delicate in flavor, it can be prepared in just a few minutes and is an excellent alternative on particularly hot days because it's eggless, thus lower in calories and easier to digest than the traditional version.
Making it irresistible are ladyfingers dipped in a fragrant lemon and limoncello syrup, eggless mascarpone cream enriched with whipped cream, and, of course, plenty of fresh seasonal fruit —in our case, kiwis, strawberries, blueberries, and peaches.
Perfect as a dessert after a meal or as a family snack, this spectacular summer tiramisu can be served in a single pan, as in our recipe, or in individual glasses, ideal for a buffet. You can fill it with any fruit you like; the important thing is that it's firm, not too watery, and doesn't oxidize easily (so avoid bananas and apples).
Cooking Tips
- For the base you can also use sponge cake or your favorite dry biscuits, while the soaking can be made with just lemon syrup, omitting the liqueur, or with fruit juice, if the tiramisu is intended for children.
- If desired, you can enrich the layers with dark chocolate chips, chopped pistachios, or coconut flakes. For a refreshing touch, garnish the fruit tiramisu with mint leaves.
Storage Instructions
If you have any leftovers, you can store them in the refrigerator for 2-3 days, covered with plastic wrap.
Ingredients
How to Make Summer Fruit Tiramisu
Start preparing the fruit tiramisu by whipping the fresh cream with half the powdered sugar using an electric whisk.
Start preparing the fruit tiramisu by whipping the fresh cream with half the powdered sugar using an electric whisk.
In a separate bowl, mix the mascarpone with the remaining sugar to soften it.
In a separate bowl, mix the mascarpone with the remaining sugar to soften it.
Add the whipped cream to the mascarpone mixture, mixing gently with a spatula from the bottom up. Then transfer the resulting cream into a piping bag and store it in the refrigerator.
Add the whipped cream to the mascarpone mixture, mixing gently with a spatula from the bottom up. Then transfer the resulting cream into a piping bag and store it in the refrigerator.
At this point prepare the syrup for the soaking by bringing the water to the boil with the sugar and the whole lemon zest. Remove from the heat, add the limoncello and let cool.
At this point prepare the syrup for the soaking by bringing the water to the boil with the sugar and the whole lemon zest. Remove from the heat, add the limoncello and let cool.
In the meantime, dedicate yourself to the fruit: wash and dry the strawberries and blueberries well, peel the peaches and kiwis, and cut everything into cubes.
In the meantime, dedicate yourself to the fruit: wash and dry the strawberries and blueberries well, peel the peaches and kiwis, and cut everything into cubes.
Pour the now cold syrup into a large container, soak the ladyfingers on both sides and form the base of the tiramisu in the chosen pan.
Pour the now cold syrup into a large container, soak the ladyfingers on both sides and form the base of the tiramisu in the chosen pan.
Then distribute the cream in tufts, creating a homogeneous layer.
Then distribute the cream in tufts, creating a homogeneous layer.
Then add the fruit, arranging it evenly.
Then add the fruit, arranging it evenly.
Continue with a second layer of soaked ladyfingers, cover with the remaining cream and complete with the diced fruit.
Continue with a second layer of soaked ladyfingers, cover with the remaining cream and complete with the diced fruit.
Let the fruit tiramisu settle in the refrigerator for at least 30 minutes, then garnish with a little powdered sugar and serve. Enjoy!
Let the fruit tiramisu settle in the refrigerator for at least 30 minutes, then garnish with a little powdered sugar and serve. Enjoy!
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