Tiramisu All'estate Semplice

This is a summer take on tiramisu, which I was commissioned to make a recipe of by a friend. It will produce a beautiful no-bake dessert if you follow this recipe. This is the simple version of this recipe. It will make enough for about 2 large servings or 4 small ones. It's best to serve it in cup or small bowl.

Ingredients

• 0.25 cup white sugar, divided, or more to taste
• 0.25 cup Pinot Grigio wine, divided
• 3 strawberries, sliced, or more to taste
• 3 blueberries
• 3 raspberries
• 1 teaspoon freshly squeezed orange juice
• 0.5 cup mascarpone cheese
• 0.25 cup heavy whipping cream
• 2 tablespoons white sugar
• 1 tablespoon vanilla extract
• 0.5 cup strong peach-flavored iced tea
• 10 ladyfinger cookies, broken in half, or more as needed
• 1 tablespoon grated white chocolate, or as needed
• 1 tablespoon confectioners' sugar, or as needed

Steps

1. Combine 1/4 cup sugar, 2 tablespoons wine, strawberries, blueberries, raspberries, and orange juice in a small bowl. Toss to coat the berries.
2. Combine mascarpone cheese and heavy cream carefully in a separate bowl using a spoon or whisk. Add 2 tablespoons sugar and vanilla extract. Beat mixture together in a bowl using an electric mixer until creamy and smooth.
3. Mix the remaining 2 tablespoons wine and peach tea together in a separate bowl. Dip each ladyfinger in the liquid once until coated but not extra soggy.
4. Spoon a dollop of the mascarpone cream onto the bottom of a serving cup. Arrange a few ladyfingers to cover the bottom. Layer berries on top. Dollop on more mascarpone cream. Repeat to make a second layer. Repeat with each serving cup.
5. Rap the bottom of each cup against the counter to expel excess air bubbles. Cover cups with plastic wrap; refrigerate tiramisu until cool and firm, 8 hours to overnight. Dust tops with white chocolate and confectioners' sugar.