Dessert recipesRecipesSummer recipesTiramisù recipesItalian Summer Tiramisù by Ale Gambini

Level: easy

Preparation: 30 minutes

Cooking: 2 hours chilling time

Servings: 6 people

Author: Ale Gambini

• 7.05 oz Vicenzovo Ladyfingers
• 8 oz Cantuccini Matilde Vicenzi, crushed
• 8 oz mascarpone cheese
• 5.3 oz plain greek yogurt 
• 8 oz heavy whipping cream, chilled 
• 5 tbsp of granulated sugar
• zest of 1 lime
• 2  cups chopped strawberries 
• 2 cups of milk + 1 tbsp vinsanto
• lime, strawberries and Cantuccini, to garnish

1. In a medium bowl whisk together mascarpone, greek yogurt, sugar, and lime zest.
2. In another bowl, whip the heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the mascarpone and yogurt cream.
4. Soak the Vicenzovo ladyfingers in the milk and vinsanto mixture.
5. In a baking dish, alternate layers of Vicenzovo ladyfingers, mascarpone cream, crushed cantuccini, and strawberries.
6. Chill in the fridge for at least two hours.
7. Garnish the Tiramisù Estate Italiana with slices of lime, strawberries and Cantuccini.