Summer Fruit Tiramisu Recipe — Putting spin on the traditional recipe to create our very own Summer Fruit Tiramisu with fresh seasonal ingredients.
I’m not sure if I, Alyssa, have been living under a rock, but when it comes to tiramisu, I’ve always thought there was one kind and one kind only. Turns out I was wrong and there’s actually a whole world of tiramisu flavors out there! Who knew?!
My eyes were first opened to the tiramisu possibilities when we were visiting Lake Como last year.
We stumbled upon a cute little restaurant with red fruit tiramisu on their dessert menu and immediately, I was intrigued. We never made it to the restaurant to eat, but I still remember that dessert to this day. With so much fresh summer fruit currently in season, now seemed like as good a time as any to make my own spin on the traditional recipe.
For this summer fruit tiramisu recipe, I used a mix of apricots, blackberries and cherries! But really, you can use any combination of fruit that you like… from blackberries to raspberries! And for those of you that might not be a fan of the espresso used in traditional tiramisu, you’ll be happy to know that there’s not a drop of coffee to be found in this recipe.
Instead, I used a mixture of jam, water, lemon juice and booze to soak the lady fingers in. Everyone may not be a coffee fan, but, let’s be real, everyone is definitely a fan of boozy-infused desserts. I sure hope you are, because this is one dessert you don’t want to miss out on! Alright, let’s get started..
Once it’s chilled, top with extra fruit and powdered sugar (if you choose) and serve it up! Your guests will be complimenting you all evening..
How about you guys? Have you only ever had traditional tiramisu or have you indulged in other flavors? Let us know!
Summer Fruit Tiramisu Recipe
- Mixing bowl
- 8” square baking dish
- 1 cup chopped cherries
- 1 cup chopped blackberries
- 3 chopped apricots
- 4 egg yolks
- 0.3 cup granulated sugar
- 3 tbsp Frangelico or Amaretto Liquor
- 8 oz Mascarpone soften at room temperature
- 2 egg whites beaten until stiff peeks form
- 1 cup heavy cream whipped until soft peeks form
- 20 Lady fingers
- 3 tbsp jam of your choice
- 0.5 lemon squeezed until juice
- 4 tbsp Chambord
- 0.3 cup water
- Extra fruit and powdered sugar for topping
- Mix all the fruit together in a bowl and set it aside. This will allow the fruit to really meld together and get the juices flowing.
- In a mixing bowl, beat together the egg yolks and sugar until thick and fluffy. This will take about 3-4 minutes. Add in the Frangelico and mascarpone mix just until combined. Add the beaten egg whites and whipped cream and gently fold to combine. Set the bowl aside.
- In a small saucepan, set over medium heat, combine the jam, lemon juice, Chambord and water. Cook, stirring constantly, for just a few minutes, or until the jam has melted into the mixture. Remove the pan from the heat.
- To assemble the tiramisu, quickly dip the lady fingers into the jam mixture, then spread them out in the bottom of an 8x8” square baking dish. I laid mine out in 2 rows of 10 cookies each.
- Top the cookies with half of the mascarpone mixture and then all of the fruit. Repeat the process of dipping and layering the 10 remaining lady finger cookies on top of the fruit. If there is any of the jam mixture left, feel free to drizzle it on top, too. Finish off with the remainder of the cream mixture.
- I know it’s going to be super hard but try to resist immediately digging a spoon into it and instead cover with plastic wrap and pop it into the refrigerator for at least 2 hours. although, 4-6 hours makes it even better.