A fresh, light and colorful dessert that recalls the traditional tiramisù but has a completely different soul. This fruit tiramisu with Pavesini is a delicate, summery take on the great Italian classic: no coffee, no cocoa and, above all, no raw egg in the cream.
Instead of the classic mascarpone-and-egg cream, here you’ll find a light mascarpone and Greek yogurt cream, flavored with vanilla and orange zest. The result is lighter, fresher and perfect to pair with seasonal fresh fruit.
The layers recall those of the original tiramisù; for this recipe the essential ingredient is therefore Pavesini, alternated with dollops of cream and cubes of fruit. The result is a showy dessert, easy to prepare and perfect to bring to the table when you want something indulgent but not too heavy.
Each layer captures the contrast between the sweetness of the cream, the freshness of the fruit and the lightness of the biscuits, creating a dessert that wins you over at the first bite.
Ready to make it together? Let’s run to the kitchen — but first, if you want to stay updated on all my other recipes, you can follow my Facebook page and my Instagram profile.
Also check out these other recipes with Pavesini:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 2 servings
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the fruit tiramisu
- 1 cup (approx. 8.8 oz / 250 g) mascarpone
- 1/3 cup (approx. 3.5 oz / 100 g) Greek yogurt
- 1/3 cup (approx. 2.5 oz / 70 g) granulated sugar
- 1 tsp vanilla extract
- to taste orange zest (or organic lemon)
- 24 Pavesini (about 2.3 oz (65 g))
- to taste fresh fruit (as desired or seasonal)
Tools to make the fruit tiramisu
- Bowl
- Piping bag
- Whisk
Steps to make the fruit tiramisu
To make the fruit tiramisu, pour the mascarpone, Greek yogurt and sugar into a bowl. Whisk until you obtain a smooth, velvety cream.
Add the vanilla and the grated lemon (or orange) zest, then mix well.
Transfer the cream to a piping bag to easily form the dollops.
Wash the fruit.
Cut the strawberries and kiwis into small cubes, leaving the smaller berries whole; if you wish you can add other seasonal fruit such as pineapple, peaches, apricots, etc.
On the serving plate arrange the first layer of Pavesini. Distribute dollops of mascarpone cream on top and add cubes of fresh fruit.
Continue with a second layer of Pavesini, cream dollops and fruit.
Repeat once more creating a third and final layer of Pavesini.
Finish with cream dollops and fresh fruit, decorating the dessert for a showy presentation.Let the fruit tiramisu rest in the refrigerator for at least 30–60 minutes so the biscuits soften slightly and the flavors meld.
This quantity makes two generous individual portions.
Storage notes and tips
The fruit tiramisu with Pavesini keeps in the refrigerator for 1–2 days, covered with plastic wrap or in an airtight container to preserve the freshness of the cream and the aroma of the fruit.
It is advisable to prepare it at least 30 minutes before serving so the Pavesini biscuits can soften slightly and the layers become more harmonious, just as in traditional tiramisù.
For this version I used strawberries, kiwis and berries, but you can customize the dessert with your favorite or seasonal fruit: peaches, mango, pineapple or apricots are perfect for a summer variation.
If you want an even more aromatic dessert, you can lightly moisten the Pavesini with orange juice or a lemon syrup for an even fresher, more fragrant result.
This version is also lighter than classic tiramisù because the mascarpone cream is made without raw eggs and with Greek yogurt, which makes it soft and delicate.
Your questions
Can fruit tiramisus be prepared in advance?
Yes, the fruit tiramisu with Pavesini can be made a few hours ahead and stored in the refrigerator. Resting helps the biscuits soften and makes the dessert even creamier and more harmonious.
Can other types of fruit be used?
Certainly. In addition to strawberries, kiwis and berries, you can use peaches, mango, pineapple, apricots or other seasonal fruit. The important thing is to choose ripe but firm fruit so it keeps its texture in the layers.
Does this tiramisu contain raw eggs?
No, this version of tiramisu does not contain raw eggs. The cream is made with mascarpone and Greek yogurt, which makes it soft and lighter than the traditional recipe.
