Tiramisu alla Frutta

*Note: I use strawberries because I prefer them–but peaches, plums, and berries work wonderfully, too! You may need more or less milk and sugar depending on your taste and consistency preferences. You can adjust it effortlessly to your taste buds.

Directions:

1. Prepare the fruit by slicing and chopping in thin, small pieces. Toss in a bowl with the fruit juice and let sit while we prepare the cream. (If you have mint, now is the time to add to the juice/fruit mix).

2. With an electric hand mixer (or a whisk), cream the mascarpone in a large bowl. Add milk in 1/2 cup at a time. Cream together until you get a thick but creamy consistency (like sour cream–you might need more milk–add more if necessary). Add sugar to the mix and cream. Now is the time to put in the sour cream, if you like. (You may add more sugar or use less according to your preferences).

3. Remove the fruit from the juice mix with a slotted spoon or a sieve and set aside.

4.Take the lady fingers and soak in the juice and transfer to a deep casserole or serving dish (you can also do individual servings in ice cream dishes or ramekins). Situate each one side by side until bottom of serving dish is coated like a cake layer.

5. “Sprinkle” about 3/4 cup of the fruit on top of the “cake” layer. Coat thoroughly with the cream mix.

6. Repeat steps 4 and 5. If you have enough space, cream and lady fingers, add a third layer.

7. Top with sliced strawberries for decoration and place in fridge for about two hours until set.