I want to share a secret with you. I’m a procrastinator and that’s actually a good thing! For some of you this might not come as a surprise, for others it will. Don’t get me wrong, I do get things done. A lot of them actually. That’s why I might not appear to be a procrastinator at first. I like doing things. I like creating, cooking, testing out recipes, styling a shoot and taking pictures. All of these things bring me joy. I can literally spend days in the kitchen without the urge of being somewhere else. But, and this is a big one, I don’t enjoy working on the computer. For a number of years I worked in marketing. When I first started out it all felt like a dream job. The ratio between office work and being outside, hands-on the job, leaned a lot towards the later, which was perfect for me. But as I started to climb the internal ladder, office and computer work increased and the dissatisfaction with what I was doing started to grow. And, to be honest, I started to loose my mojo. I got worse at what I was doing.
For the longest time I thought I was lazy and that my procrastinating was a sign of this laziness. But I had it all wrong. I’m a doer, a creator, and I can be unbelievably productive when I do what I love. I have hundreds of recipes in my drawer ready to be brought to you and I create new ones every week. I have hundreds of pictures on my computer ready to be edited and shown to the world. And while I would love to give you a lot more of my work and I even feel bad sometimes that I’m not posting more and sharing more with you guys, I do have to listen to my heart and do more what actually satisfies me. Because that’s what life is all about, isn’t it.
Do what you love!
So, why do I think being a procrastinator is a good thing? Once I stopped judging and criticizing myself it actually helped me figure out my passion. It helped me distinguish what I want to do with my life and on where I want to invest my energy. And that’s fantastic! So, stop being so hard on yourself and try to embrace your ‚flaws‘. They might actually help you discover what you really want in life and help you create the life you truly love living. It did for me anyways.
If you’ve made it this far, kudos to you! Because I know you’re not here to read my ramblings but to learn more about this delicious Raspberry Summer Tiramisu recipe. I totally get that! So, in short this lighter, fresher, fruity version of the Italian classic is: creamy, fresh, with a light tang and just sooo good, you won’t be able to stop eating it! It’s the perfect make-ahead dessert for any weekend BBQ or potluck get-together lying ahead. Whipped up in only 20mins and no oven involved it’s a real time-saver. So you can spend your time on what you love doing. Whatever this may be. Just be sure to actually make it ahead of time, because it gets even better as it cools in the fridge. I recommend making it in the morning if you want to use it for dinner or even the night before.
A final note on the ingredients. While the traditional version of a tiramisu calls for mascarpone creme cheese, I choose a mixture of greek yoghurt, whipped cream and curd cheese. I use full-fat yoghurt as well as full-fat curd cheese but you can easily swap them for reduced fat options. Although I wouldn’t recommend using 0% options for both as the creaminess of the whole dessert might suffer. Apart from the dairy you will need fresh organic oranges, raspberries (fresh or frozen), unsalted pistachios and, if you can find it, orange blossom water. It is optional, and if you can’t find it the tiramisu will still be delicious, but using orange blossom water truly elevates this dessert into something extraordinary.
Funny enough, I actually really enjoyed sharing this secret with you today. So, maybe I’m actually learning to love this part of my passion project too 😉
As always, if you make this recipe it would mean the world to me if you tag me @themellowkitchn and/or #themellowkitchn!
Have a wonderful day!
Anna
p.s.: find the German recipe version below!
Summer Raspberry Tiramisu
This is one of those desserts you won’t ever get enough of! It’s fresh, creamy, sweet and with just the right amount of tanginess. A definite crowd pleaser for all those warm summer night BBQs or sunday potlucks lying ahead! Facebook0TwitterPinterest0email
- Prep Time: 20m
- Total Time: 3h 20m
- Serves: 8
- Yield: 1 medium glas dish
- Category: all recipes, recipes, sweets, Vegetarian
Ingredients
- 7/8 cup whipping cream (200ml)
- 1 cup greek yoghurt (250ml)
- 1 1/2 cups curd cheese or quark (350g)
- 1/2 cup light brown sugar (100g)
- 3 organic oranges
- 1 1/2 cups fresh raspberries or frozen, thawed overnight (200g)
- 10 ounces ladyfinger biscuits (250g)
- 1/3 cup unsalted pistachios, unhulled (35g)
- 1 tablespoon orange blossom water (optional)
- more raspberries & pistachios for decoration (optional)
Instructions
- Whip cream with a handheld or standup mixer on high until small peaks start to form. Set aside.
- In a medium bowl combine greek yoghurt, curd cheese, sugar, zest of 1 organic orange and orange blossom water, if using. Mix on medium-low to combine. Add whipped cream and carfully fold in using a spatula.
- Slice oranges in half and juice them collecting the juice in a flat bowl wide enough to dip your ladyfingers into. Coursly mash your raspberries with a fork, add a couple of tablespoons of the orange juice if using fresh raspberries. Roughly chop pistachios and set aside.
- Start layering the tiramisu in a medium square or rectangular glas dish. Add one third of the yoghurt cream to the bottom of your dish. Dip each ladyfinger into your fresh orange juice before placing it onto the cream. Top with half of your raspberries and sprinkle half of the chopped pistachios over them. Top with another third of the cream and layer your orange dipped ladyfingers crosswise to the first layer. Spread remaining raspberries over the ladyfingers and top with chopped pistachios. Cover with the last third of the cream and spread out evenly.
- Decorate with more raspberries and pistachios if you want to. Let chill in the fridge for at least 3 hours, better overnight.
- The summer tiramisu will keep in the fridge for 3-4 days.
- 1 Tbsp orange blossom water (optional)
Sommerliches Himbeer Tiramisu
Von diesem Dessert wirst du definitiv nicht genug kriegen können! Es ist frisch, cremig und süß, gepaart mit der gerade richtigen Säure. Ein absolutes Lieblingsdessert und einfach perfekt für die lauen sommernächtlichen BBQs oder sonntägliche Nachmittagstreffen, die vor uns liegen! Facebook0TwitterPinterest0email
- Prep Time: 20m
- Total Time: 3h 20m
- Serves: 8
- Yield: 1 mittelgroße Glasform
- Category: all recipes, recipes, sweets, Vegetarian
Ingredients
- 200 milliliters Schlagobers (Sahne)
- 250 milliliters Griechisches Joghurt
- 350 grams Topfen (Quark)
- 100 grams unrafinierter Zucker
- 3 ungewachste Bio-Orangen
- 200 grams Himbeeren, frisch oder über Nacht aufgetaut
- 250 grams Löffelbiskuit
- 35 grams ungesalzene, geschälte Pistazien
- 1 EL Orangen Blüten Wasser (optional)
- weitere Himbeeren & Pistazien zum dekorieren (optional)
Instructions
- Schlage das Schlagobers halbfest, bis es zarte Spitzen bekommt, mit Hilfe eines Handmixers oder deinem Standmixer. Stell es beiseite.
- Gib das Joghurt, den Topfen, Zucker, die abgeriebene Zeste einer Orange sowie das Orangenblüten Wasser, falls du es verwendest, in eine mittelgroße Schüssel und mixe alles auf mittlerer Stufe bis du eine einheitliche Masse hast. Heb das geschlagene Obers vorsichtig unter.
- Schneide die Orangen in die Hälfte und presse den Saft in eine flache Schüssel aus. Zerdrücke die Himbeeren grob mit einer Gabel und füge ein paar Esslöffel frischen Orangensaft hinzu falls du frische Himbeeren verwendest. Hacke die Pistazien grob und stell sie beiseite.
- Schichte dein Tiramisu in eine mittelgroße quadratische oder rechteckige Glasform. Beginne mit einem Drittel der Joghurtcreme und verteile diese gleichmäßig am Boden deiner Form. Tauche den Löffelbiskuit einzeln kurz in den Orangensaft und schichte ihn dann in deine Form. Gib die Hälfte deiner Himbeeren über den Löffelbiskuit und verteile sie grob. Streue die Hälfte der gehackten Pistazien darüber und bedecke alles mit der Hälfte der übrig gebliebenen Creme. Verfahre mit dem restlichen Löffelbiskuit, den Himbeeren und den Pistazien ebenso, aber schichte den Biskuit kreuzförmig zur unteren Lage in deine Form. Bedecke den Biskuit zum Schluss mit der restlichen Creme und verteile sie ebenmäßig.
- Dekoriere das Tiramisu mit weiteren Himbeeren und Pistazien falls du willst. Lass es im Kühlschrank für mindestens 3 Stunden, besser über Nacht, durch ziehen.
- Das Tiramisu hält sich im Kühlschrank 3-4 Tage und lässt sich wunderbar vorbereiten.
from Marlon & Ronja – Anna’s niece and nephew:
„Thank you Aunt Anna for that heavenly Tiramisu! It’s the best Tiramisu of the world.“
We made it for today to start into a sunny sweat day.
oh, my loves! This is fantastic! I’m. soooo glad you liked the Tiramisu <3 Hab euch lieb!