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!
- Prep Time: 20m
- Total Time: 3h 20m
- 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)
- 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)