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.
- Serves: 6 persons
- ¼cup white sugar, divided, or more to taste
- ¼cup Pinot Grigio wine, divided
- 3strawberries, sliced, or more to taste
- 1teaspoon freshly squeezed orange juice
- ½cup mascarpone cheese
- ¼cup heavy whipping cream
- 2tablespoons white sugar
- 1tablespoon vanilla extract
- ½cup strong peach-flavored iced tea
- 10ladyfinger cookies, broken in half, or more as needed
- 1tablespoon grated white chocolate, or as needed
- 1tablespoon confectioners' sugar, or as needed
Step 1Combine 1/4 cup sugar, 2 tablespoons wine, strawberries, blueberries, raspberries, and orange juice in a small bowl. Toss to coat the berries.
Step 2Combine 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.
Step 3Mix 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.
Step 4Spoon 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.
Step 5Rap 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.