Jarred Red Fruit Tiramisu with Organic Yogurt
Jarred Red Fruit Tiramisu with Organic Yogurt is a easy French recipe that serves 4. 250 calories per serving. Recipe by Hervé Cuisine on YouTube.
Prep: 15 min | Cook: 1 hr | Total: 1 hr 30 min
Cost: $12.70 total, $3.18 per serving
Ingredients
- 200 g Pink biscuits (type Petit Beurre or ladyfingers) (Break into coarse pieces)
- 250 g Mascarpone (At room temperature)
- 125 g Organic plain yogurt (A 125 g pot, neutral flavor)
- 125 g Red fruit yogurt (blackberry) (Blackberry flavour, no pieces)
- 2 pcs Eggs (Separate whites from yolks)
- 2 c. à soupe Granulated sugar (To stabilise the egg whites)
- 200 g Mixed red berries (blueberries, blackberries) (Fresh or frozen, thawed)
- 2 c. à soupe Speculoos powder (To add crunch and flavour)
Instructions
Separate the eggs
Crack the two eggs and separate the whites from the yolks into two separate bowls.
Time: PT2M
Whip the egg whites
Using an electric whisk, beat the egg whites until stiff peaks form, adding the granulated sugar gradually.
Time: PT5M
Prepare the mascarpone and yogurt cream
In the main bowl, mix the mascarpone, both yogurts (plain and blackberry) and the egg yolks until a smooth texture is achieved.
Time: PT5M
Fold in the whipped egg whites
Gently add the whipped whites to the previous mixture, lifting the mass with the spatula until the mixture is homogeneous and airy.
Time: PT2M
Assemble the jars
In each jar, place a first layer of crumbled biscuits, add a layer of mascarpone cream, then a layer of red berries, repeat the operation to obtain 4 distinct layers. Sprinkle the top with speculoos powder.
Time: PT5M
Chill
Close the jars and place them in the refrigerator for at least 1 hour so the flavours meld and the texture firms up.
Time: PT1H
Temperature: 4°C
Nutrition Facts
- Calories
- 250
- Protein
- 6 g
- Carbohydrates
- 30 g
- Fat
- 10 g
- Fiber
- 3 g
Dietary info: vegetarian, low-calorie
Allergens: eggs, milk, gluten
Ingredient Substitutions
- Instead of Pink biscuits (type Petit Beurre or ladyfingers): Ladyfingers, Rusk
- Instead of Mascarpone: 45% fat cream cheese, Ricotta
- Instead of Organic plain yogurt: 0% fat fromage blanc
- Instead of Red fruit yogurt (blackberry): Strawberry yogurt, Red fruit compote
- Instead of Eggs: Pasteurized egg whites, Aquafaba (vegan version)
- Instead of Granulated sugar: Cane sugar, Erythritol
- Instead of Mixed red berries (blueberries, blackberries): Raspberries, Redcurrants
- Instead of Speculoos powder: Crumbled shortbread biscuits, Cocoa powder
Equipment Needed
- Mixing bowl
- Electric or hand whisk
- Silicone spatula
- Measuring spoons (tablespoon, measuring cup)
- 250 ml glass jars with lid
- Ice‑cream scoop or tablespoon for assembly
Critical Steps — Do Not Skip
- Whip the egg whites until stiff peaks with the sugar.
- Fold in the whipped egg whites without breaking them.
- Respect the chilling time (minimum 1 h).
Chef Tips from the Video
- Drizzle a splash of raspberry liqueur over the fruit for a gourmand note.
- Use slightly soaked ladyfingers in sugar syrup if the biscuits are very dry.
Troubleshooting
The egg whites do not whip.
Make sure the bowl and whisk are perfectly clean and dry, and that the eggs are at room temperature. Add a pinch of salt or cream of tartar.
The dessert is too liquid after chilling.
Slightly increase the proportion of mascarpone or add a tablespoon of speculoos powder to absorb excess moisture.
Storage
Refrigerator: Keep the jars sealed in the refrigerator for up to 2 days.
Freezer: Not recommended, the mascarpone texture degrades.
Room temperature: Consume within 2 hours of serving.
Make-Ahead Tips
- Prepare the cream and biscuits the day before, assemble the jars on the day of serving.
- The fruit can be replaced with a red‑fruit coulis for more convenience.
Last updated: August 21, 2026
