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?
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.
Chocolate Summer Fruit Tiramisu
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.
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 redcurrant, but you could use whatever fruit you have to hand. Strawberries, raspberries and blackberries, for example, are all good.
The alcohol, of course, must not be forgotten. 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.
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
- Apricot whisky honey cheesecake
- Blackcurrant fool with fresh mint
- Easy strawberries and cream dessert
- Poached peaches & apricots in lemon & thyme
- Raspberry syllabub with Chardonnay vanilla biscuits
- Roasted plum parfait with lemon curd
- Summer berry trifle
Keep in Touch
Thanks for visiting Tin and Thyme. If you try this recipe for chocolate tiramisu with summer fruits, I’d love to hear about it in the comments below. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
Chocolate Summer Fruit Tiramisu – The Recipe
A dish of sponge cake, fruit, cream and chocolate that could be either a trifle or a tiramisu. Take your pick.
- Whisk 4 large eggs with 200g rose (caster) sugar with electric beaters until tripled in volume.
- Fold in 170g of sifted plain white flour and 30g of cocoa powder being careful not to knock the air out of the sponge.
- Spoon into a lined 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.
- Slice 3 slightly under ripe nectarines – each one into 16 pieces.
- Dip the slices in rose sugar then place in a buttered ovenproof dish and roast at 200℃ (400℉, Gas 6) for 10 minutes.
- Whilst warm, scatter them over the sponge fingers.
- De-glaze the dish with a large sloosh of redcurrant vodka and 4 tbsp of rose syrup.
- Drizzle half of this over the sponge fingers.
- Roll a punnet of blueberries – (minus 18 for decoration) and a large handful of redcurrants in the rest of the glaze then scatter everything over the sponge fingers.
- Scrape the seeds from a vanilla bean and beat into 250g mascarpone with 1 tbsp rose syrup.
- Whisk 600ml double cream with electric beaters until soft peaks form.
- Stir the two together and spoon over the fruity sponge.
- Scatter a load of grated chocolate over the top and use the remaining blueberries and a few sprigs of redcurrants to decorate.
I am entering this into the One Ingredient challenge, hosted this month by Nazima of Working London Mummy, but hosted on alternate months by Laura of How to Cook Good Food. The chosen ingredient is peaches or nectarines.
I’m also entering this into Alpha Bakes which is T for Trifle or Tiramisu this month. Alpha Bakes is hosted alternately by Caroline of Caroline Makes and this month by Ros of The More Than Occasional Baker.
And last but by no means least, I’m submitting these 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.