15-Minute Summer Tiramisu

A packet of Italian sponge fingers (savoiardi/ladyfingers) has become quite the pantry staple since my trip to Italy. They keep well, wrapped and in a sealed container, for several months. Preferably choose the plain variety without the granulated sugar coating if you have the choice. This summer tiramisu is a lighter version using cream and yoghurt rather than heavier mascarpone.
Prep Time 15 minutes
Servings 4


  • 1 ½ cups strawberries or a 250g punnet, trimmed and chopped into 1cm cubes (or other summer berries and stone fruit)
  • 1 tbsp sugar
  • A squeeze of lemon juice
  • Half a glass of prosecco or sparkling wine*
  • 200 ml cream
  • 1 tbsp icing sugar or maple syrup
  • 4 tbsp natural unsweetened yoghurt
  • 8 Italian sponge fingers (ladyfingers)

*For a non-alcoholic option use soda water and elderflower syrup or similar.


  1. Combine the strawberry cubes, sugar, lemon juice and prosecco or sparkling wine in a bowl, muddle around to macerate a little, then set aside.
  2. Whip the cream and sweetener until soft peaks form. Add the yoghurt and whip again until thick. Spoon half of the cream into four serving glasses.
  3. Strain the strawberries in a sieve set over a bowl to collect the liquid. Break the sponge fingers in half and quickly dip into the liquid. Arrange four halves into each glass. Top with half of the strawberries followed by another layer of cream, and scatter with the remaining strawberries. Serve immediately or chill for up to an hour.