Summer Berry Tiramisu Pots

The Italian meaning of ‘tiramisu’ means a pick-me-up. This version, made with summer berries and lemon in place of the traditional coffee and chocolate is guaranteed to make you feel uplifted on a warm sunny day.

RECIPE INFO

Serves 4

Preparation Time
min

Cook time
min

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INGREDIENTS

For the berry compote

  • 150g mixed redcurrants and blackcurrants
  • 75g blueberries
  • 2 tablespoons caster sugar
  • Juice of 1 small lemon (approximately 3 tablespoons)
  • Juice of 1 orange (approximately 3 tablespoons)
  • 200g fresh raspberries

For the mascarpone cream

  • 250g tub mascarpone cheese
  • 2 tablespoons caster sugar
  • Finely grated zest of 1 small lemon
  • 3 tablespoons Greek-style natural yoghurt

To assemble

  • 16 sponge fingers
  • Icing sugar, for dusting
  • 4 small fresh mint sprigs, to decorate

METHOD

For the compote, put 100g of the mixed redcurrants and blackcurrants plus 50g of the blueberries into a small pan with the sugar, lemon juice and orange juice. Place over a medium heat and leave to heat through gently, swirling the pan now and then, until the sugar dissolves and the berries just burst and release all their juices. Stir in 150g of the raspberries and then tip the mixture into a sieve set over a shallow dish to collect all the syrup.

Beat the mascarpone, sugar and lemon zest together in a bowl until smooth and then stir in the yoghurt.

Dip the sponge fingers one at a time into the warm berry syrup, leave them to soften slightly and then use them to line the base of 4 mini cocottes, cutting them where necessary to fit. Spoon one-quarter of the berry mixture into each pot and then cover with the mascarpone cream. Reserve the remaining berry syrup for later.

Mix the remaining berries together, use them to decorate the top of each pot and chill for 1 hour. Drizzle with the remaining syrup, then dust with a little icing sugar and decorate with the mint sprigs just before serving.