Quick Tropical Tiramisu
Speed - 90%
Simplicity - 94%
Tastiness - 100%
95%
Delicious!
This fruity dessert may be all you need to feel like you were on an exotic beach! Quick Tropical Tiramisu brings a lot of flavors together and is delicious.
Ingredients
- 8 oz Mascarpone Cheese
- 8 oz Champagne Biscuits
- 3 oz Brown Sugar divided
- 7 oz Whipping Cream
- 5 Egg Yolks
- 12 oz Tropical Fruits canned, with juice
- 1 teaspoon Vanilla Extract
Instructions
- Mix the mascarpone with half of the sugar quantity until well incorporated.
- Add the whipping cream until it becomes fluffy. Don't over mix because you may spoil it.
- In another bowl, beat the yolks with the remaining quantity of sugar and vanilla extract until they get white and double their volume.
- Add the yolk mixture to the mascarpone bowl and incorporate with a spatula. Don't use the mixer.
- Drain the tropical fruits and reserve the juice.
- To assemble the tiramisu, break the champagne biscuits in halves.
- Soak in the fruit juice and place the pieces on the bottom of a nice glass. Place 2 biscuits, one on top of the other.
- Add 2 tablespoons of cream, 2 tablespoons of fruits and then again 2 tablespoons of cream.
- Refrigerate for at least one hour before serving.
I must confess that when it comes to Italian food I am completely helpless: I love almost everything about it. Tiramisu is an Italian desserts with a coffee flavor which simply melts in your mouth. Since Italians are drinking coffee all day long, most probably they thought of bringing it in desserts, too. A little bit extra coffee won't hurt for sure.
A great alternative for the classical tiramisu would be the fruity one, which can be made with any kind of fruits, but the most popular remain berries and tropical fruits. So I thought of making a combination between those two and it turned out to be delicious.
Mascarpone is one ingredient that couldn't miss from a good tiramisu. This cream cheese has a thick consistency therefore it is perfect for any cream you wish to prepare.
Divide the sugar in two, take one part and mix it with the mascarpone.
Mix until well incorporated. The cheese will get a brownish tint from the sugar.
Add the whipping cream, pouring it little by little and mix until it hardens and expands. Be careful not to over mix because you mail spoil the cream. Make sure you keep the whipping cream in the fridge before using it.
In a separate bowl, beat the yolks and the remaining sugar using a whisker. Whisk until the yolks turn white and double their volume.
Incorporate the yolks mixture to the mascarpone using a spatula. If you do this with a mixer, the cream will become extremely fluid.
I don't like the mascarpone cream to stand stiff, I prefer that it makes its way between the fruits and the biscuits so when I mix the whipping cream I stop earlier than usual.
It is the moment to drain the tropical fruits (I had a combination of pineapple, guava and papaya), but don't throw away the juice. We use everything for this recipe. We may soak the biscuits in the fruit juice.
Prepare nice glasses to assemble the dessert.
Break the biscuits in halves to fit on the bottom of the glasses. If your glass or bowl is smaller, break in smaller pieces. Soak the biscuits for 2-3 seconds in the fruit juice. Don't keep them longer because they soften very quickly.
Place 4 halves on the bottom of the recipient you chose.
Add 2 tablespoons of cream. As you may see it is just a little bit fluid.
Place 2 tablespoons of tropical fruits and add 2 more tablespoons of mascarpone cream.
I had a can with pineapple, guava and papaya, but you can also use fresh fruits. Go for a combination of pineapple and coconut pieces for a “Pina Colada” touch. And soak the biscuits in pineapple juice. I would definitely try this next time.
In the end, top with fresh fruits. I chose blueberries, but raspberries will work out just fine.
Refrigerate for at least one hour before serving (if you can wait that much 🙂 ). This way the flavors will blend and your dessert will be a true delight.
Enjoy!
Ingredients
- 8 oz Mascarpone Cheese
- 8 oz Champagne Biscuits
- 3 oz Brown Sugar divided
- 7 oz Whipping Cream
- 5 Egg Yolks
- 12 oz Tropical Fruits canned, with juice
- 1 teaspoon Vanilla Extract
Instructions
- Mix the mascarpone with half of the sugar quantity until well incorporated.
- Add the whipping cream until it becomes fluffy. Don't over mix because you may spoil it.
- In another bowl, beat the yolks with the remaining quantity of sugar and vanilla extract until they get white and double their volume.
- Add the yolk mixture to the mascarpone bowl and incorporate with a spatula. Don't use the mixer.
- Drain the tropical fruits and reserve the juice.
- To assemble the tiramisu, break the champagne biscuits in halves.
- Soak in the fruit juice and place the pieces on the bottom of a nice glass. Place 2 biscuits, one on top of the other.
- Add 2 tablespoons of cream, 2 tablespoons of fruits and then again 2 tablespoons of cream.
- Refrigerate for at least one hour before serving.
Quick Blueberry Peach Crumble with Vanilla Bean Whipped Ricotta
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