15-Minute Summer Tiramisu
Serves 4
This simple dessert can be made with any selection of summer fruit, including peaches, apricots, cherries and berries. It is a lighter version of tiramisu inspired by a similar dessert I enjoyed during a visit to Italy a few years ago. A packet of Italian sponge fingers (savoiardi/ladyfingers) has become quite the pantry staple since. They keep well, wrapped and in a sealed container, for several months. Preferably choose the plain variety without the granulated sugar coating if you have the choice.
15 MINUTE SUMMER TIRAMISU Photo: Nicola Galloway
Ingredients
- 1 1/2 cups strawberries or a 250g punnet, trimmed and chopped into 1cm cubes
- 1 tbsp sugar
- A squeeze of lemon juice
- Half a glass of prosecco or sparkling wine*
- 200ml cream
- 1 tbsp icing sugar or maple syrup
- 4 tbsp natural unsweetened yoghurt
- 8 Italian sponge fingers (ladyfingers)
- *For a non-alcoholic option use soda water and elderflower cordial or similar.
Method
Combine the strawberry cubes, sugar, lemon juice and prosecco or sparkling wine in a bowl, muddle around to macerate a little, then set aside.
Whip the cream and sweetener until soft peaks form. Add the yoghurt and whip again until thick. Spoon half of the cream into four serving glasses.
Strain the strawberries in a sieve set over a bowl to collect the liquid. Break the sponge fingers in half and quickly dip into the liquid. Arrange four halves into each glass. Top with half of the strawberries followed by another layer of cream, and scatter with the remaining strawberries. Serve immediately or chill for up to an hour.
