Tiramisu All'estate Semplice
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"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."
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Ingredients8 h 35 m servings 271 cals
Original recipe yields 6 servings
- Combine 1/4 cup sugar, 2 tablespoons wine, strawberries, blueberries, raspberries, and orange juice in a small bowl. Toss to coat the berries.
- 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.
- 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.
- 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.
- 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.
- Cook's Notes:
- To make your tea strong, I suggest either making 1 cup tea and boiling it until it reduces to 1/2, brewing the tea with 2 tea bags, or brewing the tea in a moka pot.
- You can choose from a variety of white wines to use, including moscato, Pinot Blanc, and rose.
Per Serving: 271 calories; 14.6 g fat; 29.5 g carbohydrates; 3.7 g protein; 78 mg cholesterol; 44 mg sodium. Full nutrition