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Tiramisu yogurt and cherries

Tiramisu yogurt and cherries: egg-free and fresh

Fresh, without eggs, with so many cherries: it's the yogurt tiramisu and cherries, the perfect dessert to enjoy in July with the latest cherries, the darkest and sweetest of the year. The cream is made with yogurt, mascarpone and cream: is no eggs, so you won't have any dilemma about pasteurization or not. The cherries are sautéed, so that they release their juice, sweet and sour together. With this juice, mixed with a classic wet made with sugar and water (to which I add a little’ by kirsch, you have to avoid if children eat it too), I soak the savoiardi. Layers of biscuits, cherries and cream make this delicious tiramisu. Serve it cold: I'm sure the yogurt tiramisu and cherries will win you over.

Cherries, one of my favorite burps, lend themselves very well to get into delicious desserts, from the simplest to the most complicated. Then, besides taking a look at my article that explains ALL ABOUT CHERRIES, take a look at all the RECIPES WITH CHERRIES. You still have time to try the SOFT CHERRY AND RICOTTA CAKE, the easy CHERRY CLAFOUTIS  or the CHEESECAKE WITH CHERRIES WITHOUT COOKING.

If, instead, you are a fan of tiramisu, on the site you can find dozens of them: Classic, with cottage cheese, without eggs, chocolate, lemon. They are all collected in my Recipes TIRAMISU’, one better than the. You'll definitely find the one for you. And the version of the TIRAMISU’ Traditional it's also in VIDEO RECIPE. Have a good day!

Tiramisu yogurt and cherries: egg-free and fresh

TIRAMISU' YOGURT AND CHERRIES, without eggs

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PORTIONS: 8 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 200 grams of Greek yogurt 5% or 10% fat
  • 150 grams of mascarpone
  • 250 milliliters of liquid cream to mount
  • 300 grams of cherries
  • 100 grams of powdered sugar
  • a pinch of salt
  • 30 grams of caster sugar for cherries
  • the juice of half a lemon
  • Sponge fingers, to taste
  • FOR BATHING
  • 250 milliliters of water
  • 100 grams of sugar
  • 50 milliliters of kirsch (Optional)
  • fresh cherries to garnish the dessert, to taste

PROCEEDINGS

Work the mascarpone with the icing sugar and salt until reduced to cream, add the Greek yoghurt and mix it with the mascarpone. Finally, whip the cream until stiff, not too firm (semi-mounted cream) and add it to the mascarpone and yogurt mixture. Keep the cream in the refrigerator .

Remove the core to the cherries (if you want to get whole cherries without hazelnuts look at how to make it into THIS VIDEO), put the cherries in the pan, combine the granulated sugar and lemon juice. Cook over high heat for 15 minutes or until a syrupy liquid has formed. Remove the cherries and thicken the liquid.

Tiramisu yogurt and cherries: egg-free and fresh

For the syrup, put water and sugar in a saucepan, bring to a boil and let it reduce by a third. Combine some of the cherry syrup and kirsch (If you have decided to use it). Allow to cool completely.

To compose the yogurt tiramisu and cherries, put the savoiardi on the bottom of the bowl, wet them abundantly with the cherry wet and kirsch now cold, then cover with cream. Distribute the sautéed cherries and cover with other savoiardi. Wet the savoiardi again, then cover with other cream.

If you want, you can also make three layers of cherries, cream and savoiardi. Complete the last layer by distributing on the cream, with a spoon, advanced cherry syrup. You'll get a nice white/pink marbled effect. Store the yoghurt and strawberries in the fridge until it's out now and decorate it with some cherry. Bon appétit!

 

Tiramisu yogurt and cherriesTiramisu yogurt and cherries
Tiramisu yogurt and cherriesTiramisu yogurt and cherries

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2 comments

fat 11th July 2020 at 23:35

looks good, but plant it to call tiramisu every dessert with savoiardi. tiramisu has vhiamato so because the coffee and eggs that are part of it are notoriously energizing and “pull up”. the cherries as good as they make the cagotto come, so call it “pull them down” (pants) which is more relevant. this looks like the cake version of the Spanish-flavored ice cream.

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Ada Parisi 16th July 2020 at 15:14

Hello, I quite agree with you but I've explained in detail in so many other recipes that it's a misuse, vulgato of the term tiramisu that now in the kitchen by extension indicates compositions not only sweet but also salty composed of a cream, a layer of biscuit (sponge cake, savoiardo or even dry biscuits) and a wet. It's about both the 'homey' kitchen’ sia l’alta cucina, l’importante è conoscere sempre con esattezza le ricette originali e essere chiari nelle spiegazioni. A warm greeting.
ADA

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