This Tiramisu pavesini and strawberries was inspired by a suggestion from one of my readers, Simo, who some time ago showed me on Facebook her variation of my tiramisu recipe without mascarpone. Basically Simo had dipped the strawberries in vanilla-flavored milk and used the pavesini instead of savoiardi — lovely idea!
The presentation looked really inviting, and since that very day I had found a nice container of fresh, ripe strawberries at the supermarket, I decided to try it myself.
First I prepared the strawberries following this recipe of mine: Strawberries and lemon and the next morning I set to work assembling this tiramisu. I made it for breakfast but it’s better enjoyed as an afternoon snack because it’s a bit sugary for the morning. These are things I learned later on in my diet journey.
However I didn’t want to use vanilla as the flavoring and since I had prepared the strawberries with lemon, the choice of essence was simple. Result: the Dutchman, who doesn’t like yogurt-and-fruit mixtures and who doesn’t like to have breakfast, after tasting a spoonful from my plate asked: “could you make me one, please?”.
And while he was eating it he gave me a long lecture — which I’ll spare you — like a perfect culinary critic about the use of lemon, concluding: “this is a dessert you could serve in a restaurant“. What can I say? My ego shot up to the third floor! Now come and read how I made it…
You can find some other light tiramisu versions here:
- Difficulty: Very easy
- Cost: Budget
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: No-cook
- Cuisine: Healthy
- Seasonality: Spring, Easter
Ingredients
- 1 package pavesini (a packet of 11 pavesini)
- 1 oz ricotta cheese
- 1/4 cup fat-free Greek yogurt (you can make it at home or use any plain fat-free yogurt or even quark)
- 1 tsp honey
- 1 strawberries and lemon (one serving is enough, or about 125 g (about 4 oz) fresh strawberries)
- 2 tbsp skim milk ((use cold milk to dip the cookies))
- Half package lemon extract (by package I mean the small vial)
- Points per serving = 5 WW points
Preparation
First follow this recipe: Strawberries and lemon to flavor the strawberries and let them macerate for a few hours, preferably overnight. This way they will release a syrup that is lovely to finish the dish.
If you don’t have time for that preparation, simply wash and slice the strawberries thinly.
Once the strawberries are ready, prepare all the ingredients by weighing and measuring carefully.
Put the yogurt, ricotta and honey in a bowl and mix well to obtain a thick creamy consistency. In a small shallow plate pour the cold milk and the lemon extract.
Assemble the tiramisu directly on the serving plate. Quickly dip 3 pavesini in the milk and place them lined up on the plate.
Spread one-third of the cream over the pavesini and place some of the strawberries on top.
Cover with another 3 pavesini dipped in the milk.
Then repeat the same operation for the second layer.
Do the same for the third layer, remembering that a packet of pavesini contains 11 cookies, so the final layer will only have 2 pavesini, always dipped first in the lemon-flavored milk.
Add the remaining strawberries on top, pressing them gently into the yogurt and ricotta cream and, if you like, a little drizzle of honey and some of the strawberry juice for decoration.
Here is our Tiramisu pavesini and strawberries ready to be enjoyed.
There isn’t much more to add; I could suggest refrigerating it to let it set a bit, but I don’t think anyone could resist eating it right away, so:
Enjoy!
by Giovanna Buono
Storage
You can prepare this tiramisu the day before and keep it in the fridge. I can’t tell you more because it never lasted long at my house. It is not suitable for freezing.
