The tiramisu is infinitely available. To change the traditional or strawberry version, we advise you to replace the main ingredients with this other seasonal fruit.
Everyone loves the tiramisu! This specialty from the Italian peninsula is easy and above all very quick to do. In summer, this dessert is also ideal thanks to its lack of cooking. On social networks, many content leaders and creators therefore share different recipes to enjoy you throughout the season.
As a rule, cocoa and coffee flavors predominate. But in view of the multitude of fruits available, the Summer variations There is no shortage of. Strawberries, raspberries, mango … Many variants allow you to revisit this Ultra creamy preparation.
In this regard, we have found a recipe blueberry. It is rare to make a tiramisu based on this ingredient. However, in the culinary repertoire of Corinne Rakici, recently interviewed by our colleagues from France Info, This variant is one of its essentials. Do you want to test too?
You are not going to regret it. This recipe is tangy as desired. We reveal all the steps to know. Guaranteed success for tasting!
The blueberry tiramisu recipe
The ingredients:
- Blueberries
- Mascarpone
- Eggs
- Sugar
- Lemon zest
- Lemon juice
- Cookies with a spoon
Preparation:
With blueberries, make a compote. To do this, heat the fruits in a hot saucepan.
Mix until they gently burst. In parallel, prepare the Mascarpone cream. In a bowl, place the mascarpone. Then combine it with the egg yolks and the sugar.
Mount the egg whites and incorporate them into the preparation.
In a bowl, place the zest and lemon juice.
Lightly soak the cookies.
And perform the assembly of your dessert. You can do it in verrines or in a family dish. Place a first layer of cookies. Then add a little blueberry compote.
Do the same with the mascarpone cream and start again until the ingredients are exhausted. Finish with a layer of blueberry compote and some fresh blueberries.
Then place the tiramisu in the refrigerator so that it takes consistency. Good tasting!
Read also:
Editor
After training as a journalist at ESJ Paris and several experiences in female press, I chose to combine my two passions: writing, cooking and more precisely …
