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Chocolate Tiramisu With Summer Fruit

ByChoclette
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Some may call this chocolate summer fruit tiramisu a trifle. But whatever you want to call it, it’s delicious and perfect for feeding a crowd. Think chocolate sponge, layered with caramelised nectarines and other summer fruit then topped with whipped cream? Who could resist? 

Chocolate tiramisu with summer fruits topped with redcurrant strigs.

Is it a trifle? It doesn’t have jelly or custard. Is it tiramisu? It doesn’t have coffee.  However, I had a pudding to make for a 40th birthday party and after seeing Chris’s strawberry-rhubarb tiramisu over at Cooking Around The World, I felt inspired to create my own chocolate version using the redcurrants we’d picked from a friend’s garden.

Did you know that clusters of redcurrants are called strigs? I know they’re not that easy to get hold of, so I’ve listed them as optional in the recipe card at the bottom of this post. You can substitute them with something else if you like, or just use blueberries.

Chocolate Tiramisu With Summer Fruit

You’ll need a large shallow bowl or dish for this chocolate summer fruit tiramisu. The only one I had was a pizza bowl, so I used that.

In order to get the required chocolate in, I made chocolate sponge fingers to line the base. It did get a good dusting of shaved chocolate over the top too. If you prefer to buy sponge fingers, it’s fine to use them instead, only you probably won’t then want to call it chocolate tiramisu.

Chocolate trifle sponge fingers lining a large shallow bowl.

For the summer fruit, I caramelised some nectarines. Why wouldn’t you? They’re a revelation. The flavours really intensify during the roasting process, yet the fruit remains juicy.

The remaining fruit is made up of blueberries and redcurrants. However, you can use whatever fruit you have to hand. Strawberries, raspberries and blackberries, for example, are all good.

We must not, of course, forget the alcohol. I mixed up some homemade redcurrant liqueur with an equal measure of rose syrup. But you could use just alcohol if you prefer. Then again, you could go alcohol free and maybe use just rose syrup or perhaps elderflower cordial. Use whatever fruit liqueur you feel would work with the summer fruits tiramisu.

Summer fruit scattered over homemade trifle sponges.

The next layer is the all important mascarpone cheese. You can’t have a tiramisu without mascarpone. Mix it up with double cream, rose and vanilla and you have a dream team.

Finally, scatter with grated chocolate and artfully arrange some fruit over the top. You will now be the most popular person at the party.

Whether, trifle, tiramisu or something else all together, this chocolate summer fruit tiramisu is absolutely delicious. The sweet chocolatey sponge soaked in alcohol combines brilliantly with the rich vanilla and rose mascarpone cream, which in turn is offset by the tart and flavoursome fruit. Who needs coffee or custard?

Other Summer Fruit Desserts You Might Like

Keep in Touch

Thank you for visiting Tin and Thyme. If you make these chocolate tiramisu with summer fruits, I’d love to hear about it in the comments below. Do you have any recommendations or advice for making tiramisu or even trifle?

Please rate the recipe. If you post pictures of your creations on social media, use the hashtag #tinandthyme so I can see them.

For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram, Flipboard or Pinterest. And don’t forget to SUBSCRIBE to my weekly newsletter. Or why not join the conversation in our Healthy Vegetarian Whole Food Recipes Facebook Group?

If you’d like more trifle recipes, follow the link and you’ll find I have a few of them. All delicious and nutritious, of course.

Choclette x

Chocolate Tiramisu. PIN IT.

Close up of a bowl of chocolate summer fruit tiramisu.
Chocolate tiramisu with summer fruits topped with redcurrant strigs.
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5 from 1 vote

Chocolate Tiramisu With Summer Fruit

Some may call this chocolate summer fruit tiramisu a trifle. But whatever you want to call it, it's delicious and perfect for feeding a crowd. Think chocolate sponge, layered with caramelised nectarines and other summer fruit then topped with whipped cream? Who could resist? 
Prep Time40 minutes
Cook Time12 minutes
Total Time52 minutes
Course: Dessert
Cuisine: British, Italian
Keyword: blueberries, mascarpone, nectarines, redcurrants, trifle
Servings: 12 people
Calories: 492kcal
Author: Choclette @ Tin and Thyme

Ingredients

Sponge Fingers

  • 4 large eggs
  • 200 g golden caster sugar (I used homemade rose sugar)
  • 170 g plain flour (all purpose flour)
  • 30 g cocoa powder

Fruit Layer

  • 3 nectarines ripe but firm are best
  • 25 g golden caster sugar (I used homemade rose sugar)
  • 100 ml fruit liqueur (I used homemade redcurrant vodka)
  • 4 tbsp rose syrup (I used homemade rose syrup)
  • 250 g blueberries (I swapped some of the blueberries for redcurrants)

Cream Cheese Layer

  • 1 vanilla bean
  • 250 g mascarpone cheese
  • 1 tbsp rose syrup (I used homemade rose syrup)
  • 600 ml double cream (heavy cream)
  • 25 g dark chocolate
  • redcurrant strigs (optional)

Instructions

Sponge Fingers

  • Whisk the eggs and sugar together with electric beaters until tripled in volume.
    4 large eggs, 200 g golden caster sugar
  • Sift in the flour and cocoa powder, then fold them into the egg mixture being careful not to knock the air out of the sponge.
    170 g plain flour (all purpose flour), 30 g cocoa powder
  • Spoon into a large large baking tray 26×38 cm and bake at 180℃ (350℉, Gas 4) for 12 minutes.
  • Leave to cool then cut into fingers.
  • Line a large shallow bowl or serving dish with the sponge fingers.

Fruit Layer

  • Slice each nectarine into 16 pieces, taking the stone out as you do so.
    3 nectarines
  • Dip the slices in rose sugar then place in a buttered ovenproof dish and roast at 200℃ (400℉, Gas 6) for 10 minutes.
    25 g golden caster sugar
  • Scatter the slices over the sponge fingers whilst still warm.
  • De-glaze the dish with the fruit liqueur and 4 tbsp of rose syrup.
    100 ml fruit liqueur, 4 tbsp rose syrup
  • Drizzle half of this over the sponge fingers.
  • Roll the blueberries (minus 18 for decoration) in the rest of the glaze then scatter and drizzle everything over the sponge fingers, making sure you scrape out the pan well.
    250 g blueberries

Cream Cheese Layer

  • Scrape the seeds from the vanilla bean and beat into the mascarpone and rose syrup.
    1 vanilla bean, 250 g mascarpone cheese, 1 tbsp rose syrup
  • Whisk the cream with electric beaters until soft peaks form.
    600 ml double cream (heavy cream)
  • Fold the cream into the mascarpone and spoon over the fruity sponge.
  • Grate or shave the chocolate and scatter over the top.
    25 g dark chocolate
  • Use the remaining blueberries and a few sprigs of redcurrants to decorate, if liked.
    redcurrant strigs

Notes

Swap the rose syrup for elderflower cordial if you prefer and use raspberries or strawberries as well as, or instead of, the blueberries.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition Estimate

Calories: 492kcal | Carbohydrates: 48g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 132mg | Sodium: 57mg | Potassium: 204mg | Fiber: 3g | Sugar: 33g | Vitamin A: 1240IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 2mg
Tried this recipe?Leave a comment below letting us know how you got on and do share a photo on Instagram. Tag @choclette8 or use hashtag #tinandthyme.
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Sharing

I am entering this chocolate summer fruit tiramisu into the One Ingredient challenge, hosted this month by Nazima of Working London Mummy. The chosen ingredient is peaches or nectarines.

I’m also entering this delectable dessert into Alpha Bakes which is T for Trifle or Tiramisu this month. Alpha Bakes is hosted by Ros of The More Than Occasional Baker.

And last but by no means least, I’m submitting this chocolate pudding to Javelin Warrior’s Made With Love Mondays. This celebrates food that is made entirely from scratch and as I made the sponge fingers for this, I think it counts.

And another event I’ve just found which, given that the theme is chocolate desserts, I really can’t miss out on! CookEatDelicious-Desserts is the brainchild of Cook Eat Delicious, but is being hosted this month by Culinary Vibes.

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51 Comments

  7. Wowsers! That is a masterpiece of a dessert, just lovely. I’ve called desserts ‘tiramisu’ without them having coffee in it before now so I reckon your pretty safe with this one ;0)

    Reply

  9. Wow what a brilliant idea – I love combining desserts. This looks delicious and I can feel virtuous eating it with all the lovely fruit in it. Thanks for entering this to AlphaBakes – remember to send me an email so I can add you to the prize draw!

    Reply

  12. I don’t think it would matter what you called this, Choclette, I’d still love it and want a healthy serving! I love the use of the berries on top and the use of mascarpone in the frosting… Thanks so much for sharing!

    Reply

  13. Ooh looks wonderful no matter what it is called. Love the idea of using chocolate sponge fingers and lots of fruit and it is a great entry to One Ingredient and AlphaBakes. Must get my thinking cap on!

    Reply

  18. Hi, thanks for you comment on my blog, Glad you liked the Quinoa salad! Your blog is great, very tempted to try some of these recipes now! Hope to see you soon on the blogosphere!

    Reply

    1. Thanks Dom, you are a genius. And have beaten CT to it. He’s been away for a few days so hasn’t had an input to the naming of this – err, triflemisu!

      Reply

  23. What a creative pudding. You are so good at combining flavours. Rose syrup and redcurrant vodka sound like a delicious combination. Roasting nectarines is something I like to do, now I just have to get making rose syrup as they are still growing in my garden luckily!
    A great One Ingredient entry , thanks :-)xx

    Reply

    1. Thank you for your very kind comments Laura. Oh do get making that rose syrup, it’s such a brilliant ingredient and I’ve used it loads. Luckily and rather miraculously, it looks like I may be getting a few more roses too. I’ve run out of syrup so this is very good news.

      Reply

  24. Lovely! I like the chocolate sponge fingers which you have baked to make this fruity tiramisu’ (?); alcohol, mascarpone and syrup is a delicious no eggs cream. Beautiful summer fruits colours…

    Reply

    1. Thank you Rita. I made my own sponge fingers for a trifle once and never looked back. They are dead easy to make, with or without the chocolate and make a real difference to the quality of the dessert.

      Reply

  25. I love the colours in that top photo – so vibrant! And I love the sound of this – yes please to a summer dish with lots of fruit and chocolate and no coffee nor custard!

    Reply