Prep Time::35 mins
Additional Time:: 8 hrs
Total Time:: 8 hrs 35 mins
Servings::6
Yield::6 servings
Ingredients
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Glazed Fruits:
¼ cup white sugar, divided, or more to taste
¼ cup Pinot Grigio wine, divided
3 strawberries, sliced, or more to taste
3 blueberries
3 raspberries
1 teaspoon freshly squeezed orange juice
Mascarpone Cream:
½ cup mascarpone cheese
¼ cup heavy whipping cream
2 tablespoons white sugar
1 tablespoon vanilla extract
Soaking Liquid:
½ cup strong peach-flavored iced tea
10 ladyfinger cookies, broken in half, or more as needed
Dusting:
1 tablespoon grated white chocolate, or as needed (Optional)
1 tablespoon confectioners' sugar, or as needed (Optional)
Directions
Combine 1/4 cup sugar, 2 tablespoons wine, strawberries, blueberries, raspberries, and orange juice in a small bowl. Toss to coat the berries.
Combine mascarpone cheese and heavy cream carefully in a separate bowl using a spoon or whisk. Add 2 tablespoons sugar and vanilla extract. Beat mixture together in a bowl using an electric mixer until creamy and smooth.
Mix the remaining 2 tablespoons wine and peach tea together in a separate bowl. Dip each ladyfinger in the liquid once until coated but not extra soggy.
Spoon a dollop of the mascarpone cream onto the bottom of a serving cup. Arrange a few ladyfingers to cover the bottom. Layer berries on top. Dollop on more mascarpone cream. Repeat to make a second layer. Repeat with each serving cup.
Rap the bottom of each cup against the counter to expel excess air bubbles. Cover cups with plastic wrap; refrigerate tiramisu until cool and firm, 8 hours to overnight. Dust tops with white chocolate and confectioners' sugar.
Cook's Notes:
To make your tea strong, I suggest either making 1 cup tea and boiling it until it reduces to 1/2, brewing the tea with 2 tea bags, or brewing the tea in a moka pot.
You can choose from a variety of white wines to use, including moscato, Pinot Blanc, and rose.