Blueberry and pear tiramisu

With this very uninspiring weather, I’ve been doing some wishful cooking; dreaming of refreshing, light and delicious deserts to savour on a hot afternoon. I’ve started working on nice puddings in a jar. What better way to recycle those lovely French jam jars (you know the ones) than to fill them with fresh fruit, biscuit and cream?

Blueberry and pear tiramisu

There’s no caffeine or alcohol in this fruity tiramisu recipe, so it’s suitable for all the family and it can be made with the combination of fruits of your choice. I’ve cut down on the creamy fat by substituting partly with yogurt. It’s still indulgent ma non troppo!

Blueberry and pear tiramisu

Ingredients:
You need to prepare in the morning for the evening.
To make 6 jars you will need:

  • 250 ml. mascarpone
  • 250 ml. yogurt
  • 75 gr. icing sugar
  • 2 eggs
  • 6 lady fingers
  • 1 tbsp. jam
  • 1/2 cup hot water
  • 1 or 2 pears
  • 150 gr. blueberries
  • 2 squares of your favourite dark chocolate
  • salt

Method:

  1. Cut the pear in uneven small chunks and spread at the bottom of each jar. Add the blueberries but keep 18 in total (3 per jar) for garnish.
  2. In a medium bowl, pour the mascarpone, icing sugar, yogurt, a pinch of salt, and 2 eggs. Whip for 8-10 minutes.
  3. In a small bowl, mix the jam of your choice (I chose greengage, but apricot or peach are great too) with hot water. Break each lady finger in two and soak them briefly in the sweetened water. Then place one lady finger (two halves) in each jar.
  4. Finally, fill each jar with the mascarpone mix leaving an inch at the top.
  5. Place in the fridge for a day until it sets properly. Just before serving, add 3 blueberries and grated chocolate on top of each tiramisu.

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