When I visited French artist Sandrine Follère in her Toulouse home last week, she made me a wonderful lunch that was capped by an inventive yet simple dessert: Summer tiramisu à la Sandrine!
This is a no-cook pudding with only fruit jam to sweeten it and lime to brighten. It was airy and creamy, tangy and sweet. I practically licked my cup. Fortunately, Sandrine is happy to share this summer tiramisu with all of you too.
The first question you may have about this tiramisu is: where's the espresso? And where are the cookies? Sandrine explained that she loves tiramisu and its no-cook ease, but she finds it too heavy with ladyfinger cookies. She also doesn't like coffee very much.
So she improvised a summer tiramisu that replaces cookies with layers of fresh fruit, and the coffee with brighter flavors of mango and lime. It's a loose and lively interpretation of tiramisu, and one that works so much better on the summer table.
I was smitten with how Sandrine improvised this recipe, too. She didn't measure a thing. She simply separated eggs, whipped the egg whites, then beat the yolks with mango jam, lime zest and juice, and a few hearty dollops of mascarpone, like in a more traditional tiramisu. She folded in the egg whites and layered the pudding in glasses with raspberries. It was so simple and easy!
I was able to tease out basic measurements by watching her, however, and I tested this later at home. So I'll share this more standardized recipe with you below.
One final note: This does use uncooked eggs, which Sandrine (and I, too) use without a second thought. But if you avoid raw eggs for health reasons, see the recipe note at the bottom.
All right — ready for some tiramisu?
Sandrine’s Summer Tiramisu with Mango & Lime
6 ounces raspberries
Lime zest, to garnish
Beat the egg whites with a pinch of salt until they form soft peaks. (Soft peaks have tips that still flop over.)
In a separate bowl, whisk the egg yolks until lightened and creamy. Whisk in the jam, lime zest, and lime juice. Whisk in the mascarpone until completely incorporated with no lumps.
Gently fold in the egg whites. Fill four 6-ounce glasses halfway and drop in a few raspberries. Continue filling the glasses.
Refrigerate for 2 hours or overnight. The pudding will set into a soft, creamy mousse. Before serving, top with more raspberries and a sprinkle of lime zest.
- On raw eggs: If you are pregnant or have a compromised immune system and don't wish to eat raw eggs, you can try this recipe with pasteurized eggs. Pasteurized egg whites are much more difficult to whip, however. You will probably need a pinch of cream of tartar or a little bit of the lime juice to help them form soft peaks.
- On jam: I used a mango-pineapple jam that had no added sugar, just fruit. The pudding was perfectly balanced — not too sweet, not too tart.