I wanted to make Fruit Tiramisu Cake for a long time, but never had a chance before. Today it is 36 C (97 F) and I’m not in the mood for turning on my oven, so it is a right time to try this easy-to-make, no-bake dessert.
For this dessert you can use every kind of fruit you like. The only thing you should be aware is that fresh pineapples, kiwis or papayas don’t allow gelatin to set. That is why I used canned pineapples. Of course, any other type of fresh fruit will be fine as well.
I used some gelatin in the filling, which is not necessary – if you don’t use it your filling will be just a bit softer and you will probably have to spoon it out of the dish, instead of cutting it.
- about 400 g (14 oz) canned* pineapples
- 400 ml (14 oz; 1¾ cup) firm yogurt
- 400 ml (14 oz; 1¾ cup) whipping cream
- 2 tsp gelatin powder (optional)
- sugar to taste
- lemon zest
- 2 tsp vanilla sugar
- about 200 g (7 oz) ladyfingers
- Drain pineapples, preserve the liquid.
- Put gelatin powder in a small pan or saucepan and mix with 4 Tbsp water. Let stand for 10 minutes.
- Whip cream to soft peaks.
- Heat gelatin for a few seconds over low heat, just until it dissolves. Do not let it boil.
- In a large bowl, combine yogurt, sugar, vanilla, lemon zest and gelatin. Add drained fruit. Fold in whipped cream.
- Put pineapple juice in a shallow plate. Soak lady fingers in it for just a few seconds, then lay them on the bottom of your serving dish (I used a large round pyrex dish). Cover with a half of the yogurt mixture. Place another layer of ladyfingers on top and finish with the other half of the yogurt filling.
- Cover and let stand in refrigerator for at least 2 hours.