Tiramisu with raspberries, kiwi and peaches
6 servings
70 minutes
Tiramisu with raspberry, kiwi, and peaches is an elegant embodiment of Italian classic with a refreshing fruity accent. This dessert combines airy mascarpone, soft savoiardi cookies, and tart raspberries to create a rich flavor contrast. Sweet peaches and exotic kiwi add freshness, while soaking in liqueur gives the dessert sophistication. The origins of tiramisu trace back to the Italian region of Veneto, where it was considered a 'pick-me-up' treat. In this variation, the traditional creamy texture blends with the rich aroma of fruits, making it an ideal conclusion to a romantic dinner or festive gathering. Serving in glasses makes it even more exquisite, and chilling for several hours allows the flavors to harmoniously unfold.
1
Wash and dry the berries and fruits. Peel and cut the fruits into small cubes and sprinkle with half of the powdered sugar. Place in the refrigerator for 1 hour. Mash the raspberries with the remaining powdered sugar and mix until smooth with the mascarpone.
- Peaches: 3 pieces
- Icing sugar: 100 g
- Raspberry: 200 g
- Icing sugar: 100 g
- Mascarpone cheese: 200 g
- Kiwi: 2 pieces
2
Layer some raspberry cream at the bottom of dessert glasses, place savoiardi cookies on top, and generously drizzle with liqueur. Distribute the fruit and berry mixture on top. Repeat.
- Savoiardi (ladyfingers): 200 g
- Liqueur: to taste
3
Cover the dessert with plastic wrap and place it in the refrigerator for 3 hours.
