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
- white sugar: 0.25 cup (divided, to taste)
- Pinot Grigio wine: 0.25 cup (divided)
- strawberries: 3 piece (sliced, to taste)
- blueberries: 3 piece
- raspberries: 3 piece
- orange juice: 1 tsp (freshly squeezed)
- mascarpone cheese: 0.5 cup
- heavy whipping cream: 0.25 cup
- white sugar: 2 Tbsp
- vanilla extract: 1 Tbsp
- strong peach-flavored iced tea: 0.5 cup
- ladyfinger cookies, broken in half: 10 piece (or more if needed)
- white chocolate: 1 Tbsp (or as needed, grated, optional)
- confectioners' sugar: 1 Tbsp (or as needed, optional)
Metric Conversion
Stages of cooking
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Combine 1/4 cup sugar, 2 tablespoons wine, strawberries, blueberries, raspberries, and orange juice in a small bowl. Toss to coat the berries.
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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.
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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.
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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.
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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.
