The mini berry tiramisu are delicious and fresh dessert cups that can be prepared in 15 minutes. Perfect as a dessert, they are ideal for Sunday lunch, as a snack, or as an impromptu treat.
After the success of the strawberry version and the coconut and raspberry variant, I propose a scenic, delicious, and fruit-rich single-serving that is quick to prepare and requires no resting time.
They were greatly appreciated by the family even though they have nothing to do with the classic tiramisu. Today I propose a reinterpretation made with ladyfingers, eggless mascarpone cream, strawberry sauce, and berries. Next week I will create three classic versions that will closely resemble the real tiramisu.
Try the other versions too:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
- Energy 242.80 (Kcal)
- Carbohydrates 19.82 (g) of which sugars 15.67 (g)
- Proteins 1.72 (g)
- Fat 18.41 (g) of which saturated 7.12 (g)of which unsaturated 0.31 (g)
- Fibers 1.17 (g)
- Sodium 33.43 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 20 ladyfingers
- 8.8 oz mascarpone
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 7 oz strawberries (or raspberries)
- 3 tbsp sugar
- 4 tsp lemon juice
- 3.5 oz grated coconut (shredded)
- 10.6 oz berries
- as needed mint (in leaves)
Tools
- 2 Bowls
- 1 Electric whisk
- 10 Cupcake liners white
- 1 Immersion blender
- 2 Small bowls
- 1 Whisk
- 1 Piping bag with star tip
Procedure
Pour the mascarpone into a large bowl, mix it with a whisk to make it softer, add the vanilla, sifted powdered sugar, and cream, mix everything and whip the mixture with the whisks.
Be careful not to overwhip it, or it will tend to separate. The cream should remain smooth and creamy.
Place it in the piping bag with a star tip and store it in the fridge.
Wash 7 oz of strawberries, remove the green part, and cut them into cubes.
Place them in a bowl, add the lemon juice, sugar, and mix everything well. Blend them with the immersion blender; the sauce is ready.Wash 10.6 oz of berries, dry them and remove any leaves if present. Wash the mint leaves. Cut 10 strawberries into 4 pieces (they will be used for the final decoration).
Take a ladyfinger, fill one side with mascarpone cream, and place another ladyfinger on top.
Quickly dip the dessert in the strawberry sauce to soak the cookies well, let the excess liquid drain, and roll it in the shredded coconut.Place the dessert in the cupcake liner and decorate the surface with more cream (creating the decoration you prefer). Finish with berries and mint leaves.
Proceed in the same way with the other desserts; with these doses, you’ll get 10.
The mini berry tiramisu are ready to be served.
Tips
Storage
The mini berry tiramisu can be stored in the fridge, well covered, for 3 days.
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