Savory Tiramisu with Tomatoes & Mozzarella
Discover a summer starter that is as elegant as it is refreshing, reinventing Mediterranean flavors in a savory version. This original tiramisu marries the melting sweetness of a triple cheese cream with the intensity of sun-dried tomatoes and the tangy freshness of cherry tomatoes. The layered creation offers a delicate play of textures and aromas, perfect for a summer table. Prepare this easy recipe in advance for a spectacular presentation and a burst of flavor in every spoonful.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare the base: cut the cake or bread into cubes. Place a layer at the bottom of 6 glasses and drizzle lightly with olive oil.
- 2
Prepare the cream: drain the cheeses well. Blend the mozzarella, ricotta, and fresh cheese until smooth. Incorporate a drizzle of oil and pepper.
- 3
Build the first layer: spread a layer of cheese cream on the base, then a thin layer of pesto.
- 4
Add the cherry tomatoes: wash, dry, and cut them in half. Place them cut side up on the pesto.
- 5
Add the sun-dried tomatoes: drain and cut into pieces. Distribute them over the cherry tomatoes.
- 6
Finish: cover with a final layer of cream. Smooth, decorate with remaining sun-dried tomatoes and basil. Refrigerate for at least 30 min.
- For a perfect cream, drain the mozzarella and ricotta well. This prevents it from being watery.
- Spread the pesto in a very thin layer so it flavors without dominating.
- Use transparent glasses to reveal the beauty of the layers.
- Blend the cream until smooth, but not too liquid.
- Take the tiramisu out of the refrigerator 10 minutes before serving to soften the textures.
- Serve with spinach shoots, a drizzle of olive oil, and creamy balsamic.
- Burrata: replace mozzarella with burrata for an ultra-melting heart.
- Pistou: use homemade pistou for a Provençal touch.
- Anchovies: add a few anchovy fillets in oil on the sun-dried tomato layer.
- Prosciutto: add a layer of thin slices of prosciutto.
Join the Cuisine Délice community!
Join Cuisine Délice on Facebook, Instagram, and YouTube to discover our gourmet videos, cooking tips, and many other mouth-watering recipes in pictures!
Similar Recipes
Try our mini banana stuffed pancakes recipe: fluffy, delicious and ready in 30 min. Perfect for brunch or snack. Includes tips and variations for perfect results.
Recipe for creamy scrambled egg toasts with smoked salmon and dill. Ready in 20 minutes, these elegant toasts are perfect for brunch or a light starter. Discover our tips for creamy eggs.
Easy classic yogurt cake recipe: incomparably moist, 10 min prep. Foolproof base using yogurt pot as measurement. Perfect for tea time and family dessert.