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.
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