Recipe for Summer Fruit Tiramisu

Mix the water and syrup in a shallow dish. Quickly dip the biscuits one by one and place them gradually on the bottom of a rectangular dish about 30 x 20 cm, so that they completely cover it.

Spread half of the fruits over the cookies.

Separate the egg whites from the yolks. Using an electric mixer, beat the egg whites until stiff peaks form with 20 g of sugar.

Whip the mascarpone with the egg yolks and the remaining sugar. Fold in the egg whites.

Pour half of the mixture over the fruits. Layer again with soaked biscuits, then add the remaining fruits and the rest of the cream.

Place the tiramisu in the fridge for at least 12 hours.

Prepare it 48 hours in advance; it will only get better! Take it out only at the last minute. The tiramisu cannot be unmolded.

Sophie’s tip: Just before serving, sprinkle the tiramisu with flaked almonds that you have toasted without any fat for 2 minutes over high heat. The effect will be even better. Decorate with fruits.

To finish, a recipe for tiramisu.