No coffee, no chocolate. Just fresh fruit and orange juice for this light and tasty tiramisù. Use any fruit in season and add a bit of liquor to the orange juice (such as Grand Marnier®), if you are serving to adults.
2 people made this
500g mixed fresh fruit, such as strawberries, bananas, kiwi and oranges
1/2 lemon, juiced
2 tablespoons caster sugar
3 eggs, room temperature, separated
80g granulated sugar
250g mascarpone cheese
1 pinch salt
30 lady fingers
200ml orange jiuce
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Method Prep:45min › Extra time:4hr chilling › Ready in:4hr45min
Prepare half of the fruit by slicing and placing it in a bowl; add lemon juice and sugar. Cover until it's time to use. Reserve remaining fruit for decoration.
Place egg yolks and sugar in a bowl; beat with an electric mixer until frothy and pale. Add mascarpone cheese and continue to beat until smooth.
Place egg whites and a pinch of salt in a perfectly clean and dry bowl. Use an electric mixer with clean dry beaters to beat the egg whites until stiff peaks form. Fold egg white into marscapone mixture with a spatula or wooden spoon.
Pour the orange juice into a deep bowl. Dip the lady fingers into the juice, one at the time. Place in a serving bowl or dish, one next to the other to form a layer. Cover with half of the mascarpone cream mixture, spreading it out evenly. Spoon the chopped fruit you set aside on top.
Arrange a second layer of soaked ladyfingers and cover with the remaining cream. Decorate with remaining fresh fruit.
Cover with cling film and refrigerate for 4 to 5 hours before serving. Serve within 24 hours.