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Author Notes: When it comes to desserts I have great difficulty in sticking to the same recipe all the time. I need to experiment with other ingredients, change the method or sequence… some go straight in the bin, others are more successful. To change from chocolate desserts I came up with a fruit version of Tiramisu which Marina, my granddaughter calls “Children’s Tiramisu”. When making it for Marina I skip the alcohol and use whatever seasonal fresh fruits are available, so it can vary - strawberries, blueberries, raspberries or peach are my favourites. I also lighten up the cream mixture by using half mascarpone and half full fat yoghurt. To soak the lady fingers I use freshly squeezed orange juice. It comes out very light and fresh. It’s also a great do-ahead dessert that you can make as single portions or in a bigger plate. The recipe below contains Grand Marnier - skip it when making it for children. I use a squeeze bottle to pour the fruit coulis, it makes it easier to make the designs. These photos are from the Tiramisu Marina asked me for her birthday party! - Maria Teresa Jorge
- 24 lady fingers (I prefer the soft ones)
- 1 cup marcarpone (250ml)
- 1 cup full fat plain thick yoghurt (250ml)
- 4 eggs seperated - room temperature
- 4 tablespoons fine sugar
- 2 tablespoons Grand Marnier (skip this when making for children)
- 1 1/2 cups freshly squeezed orange juice
- 1/2 cup fresh raspberries for garnish
Easy Raspberry Coulis
- 2 cups Raspberries fresh
- 2 tablespoons sugar
- 3 tablespoons freshly squeezed orange juice
- Make the fresh orange juice. If it needs sweetening, add 1 or 2 teaspoons of fine sugar and dissolve well but don’t make it too sweet because the lady fingers are already sweet. Add the Grand Marnier and put it in a deep container where you can dip the lady fingers later. Set aside.
- Make the coulis: Process the raspberries in a food blender with 3 tablespoons of orange juice and 2 tablespoons of fine sugar until you can’t see the seeds and it’s velvety. The coulis should be creamy and thick.
- Beat the egg yolks with the fine sugar until creamy and frothy.
- Add the mascarpone and the yoghurt in 2 or 3 goes and beat just enough to mix.
- Beat the egg whites to stiff peaks and fold them in very lightly in the egg and mascarpone mixture.
- Assembling: Put the serving containers on a table, have the mascarpone mixture ready, the raspberry coulis, the orange juice and the lady fingers in a bowl. Start by putting a thin layer of mascarpone cream, add a soaked lady finger layer, pour a little coulis and re-start with mascarpone, lady finger coulis and end with mascarpone. Cover in plastic film and chill for 2 to 4 hours. Before serving decorate with raspberry coulis and some fresh raspberries.
- With other fruits the procedure is exactly the same.
- Note 1: Best eaten within 24 hours but can stand 2 days (after this time it kind of gets very soggy).
- Note 2: don't soak the ladyfingers too much, just dip the bottom of the biscuit, not the whole. To make the individual portions, break the lady fingers in half and use 2 halves per layer, putting them side by side.
- Note 3: If you are in a really cooking mood, make sponge cake and use it instead of lady fingers!!
- This recipe was entered in the contest for Your Best Open House Dish