A lighter, non-traditional tiramisù made with fresh berries, orange liqueur, and a yogurt-based creamy filling.
Can something be called ‘tiramisù’ if there’s no coffee? This is one of the (many) issues that have been swirling around my mind recently.
Tiramisù literally translates to ‘pick me up’, a not-so-subtle reference to the shot of espresso used in a traditional tiramisù. So, given this Berry and Yogurt Tiramisù doesn’t contain any coffee – or any other stimulants – I probably shouldn’t be calling it a tiramisù.
Then again, this dessert does involve savoiardi (Italian ladyfingers or sponge finger biscuits), which are soaked in a mixture of liqueur and orange juice. Are there any other (i.e non-tiramisù) desserts that involve boozy ladyfingers?
Fun Fact: There are over 200 species of raspberries. In addition to the standard (and very pretty) red/pink color, raspberries can be purple, gold or black.
I was tempted to call this dessert a trifle, but that opens a whole new can of gummy worms.
Trifles are typically made with cakes, not ladyfingers. They usually involve custard too, whereas the creamy filling in this recipe is made from Greek-style yogurt and cream cheese (my lighter substitutes for the heavy cream and mascarpone cheese used in a tiramisù).
Fun Fact: Strawberries are the only fruit with their seeds on the outside, not the inside. The average strawberry has about 200 seeds.
So, here we are. This dessert isn’t quite a tiramisù, but it’s not really a trifle either.
But, in the end, what’s in a name? The important thing is this: it has booze, it has berries, and it’s a lot better for you than a traditional tiramisù.
Plus, it’s red, white and blue, so you could always call it ‘Layered Mixed Berry Dessert that Can Totally Be Served on the Fourth of July’. But that doesn’t quite have the same ring to it.
Fun Fact: Blueberries are grown all over the world. The USA produces the most blueberries (by a significant margin), followed by Canada.
- 2 cups (480g) Greek-style yogurt
- ¼ cup (65) spreadable cream cheese
- ¼ cup (60g) superfine (caster) sugar
- 1 teaspoon vanilla extract
- ½ cup (120mL) fresh orange juice
- 3 tablespoons (45mL) orange liqueur
- 20 – 24 savoiardi (Italian ladyfingers)
- 1 pound (455g) fresh berries, sliced if large
- In a large bowl (or in the base of an electric mixer), beat the yogurt, cream cheese and sugar until smooth and creamy. Beat in the vanilla extract.
- Combine the orange juice and orange liqueur in a wide, shallow dish.
- Quickly dip half of the savoiardi into the orange mixture, and arrange them on the bottom of an 8-inch (20cm) square baking dish.
- Top the savoiardi with half the yogurt mixture, followed by a layer of fresh berries.
- Repeat with another layer of orange-dipped savoiardi, yogurt mixture and berries.
- Refrigerate the tiramisù for several hours, or ideally overnight. Store leftover tiramisù in the fridge.
I used plain Greek yogurt. If you'd prefer to use a flavored yogurt (vanilla would be best), reduce the superfine sugar.
I used low-fat spreadable (or 'soft') cream cheese. You could use regular (i.e. brick-style) cream cheese too, as long as you let it soften first.
Grand Marnier is my favorite!