Carrot tiramisu

Carrot tiramisu recipe by of 13-01-2020

The carrot tiramisu is a spectacular variant of zuccamisù that was kindly suggested to me by a person who follows the blog, whose nickname is SGDD. Also in this case, as in the pumpkin tiramisu, in the mascarpone cream the eggs are replaced by carrots, making the cream much lighter. The recipe is very simple, the taste is very good. If you liked the zuccamisu, I would say you can't miss the carotamisu. If, on the other hand, you are among the skeptics who have not dared to put pumpkin in a tiramisu, perhaps you might be more tempted by the carrot, what do you say ...? The only trick, even in this case, is to prepare it a few hours in advance, in order to allow the flavors to settle;)


How to make carrot tiramisu

First clean the carrots, cut them into chunks, then steam them for about 20 minutes or until they are nice and soft.
Once well cooked, blend and let cool.

Work the mascarpone with the sugar using the whisk.
Once cold, add the carrots to the cream, always continuing to whip.
Cover the bowl with cling film and leave at least 1 hour in the fridge to harden.

Prepare the coffee, let it cool, then start assembling the tiramisu.
Pass quickly (they must not sponge) the ladyfingers in the coffee, then create the base of the tiramisu in the pan you have chosen.
Add a layer of cream.

Continue to alternate layers of ladyfingers dipped in coffee with layers of cream, finishing with the cream.
Sprinkle with cocoa, then leave to rest in the fridge for at least 4 hours.

The carrot tiramisu is ready, decorate to taste and serve.

Carrot tiramisu

Today we are talking about a very interesting dessert, with a creamy consistency and a simple taste: the tiramisu with carrots. Ever tasted?

It is a cake made up of two layers of biscuits soaked in vanilla milk, interspersed with a filling made with boiled carrots, sugar, eggs and soft Santa Lucia butter.

Its delicate flavor makes it particularly suitable for children *, who can have a snack with a soft and delicious dessert. But it is also excellent for a cool summer afternoon break with friends.

How about trying it out? Put on your apron and get ready to make a fabulous carrot tiramisu by reading our easy recipe.

If you don't like grated coconut, we suggest you replace it with sliced ​​almonds: the result is guaranteed!

Homemade coconut milk

Open the coconut! No, it's not an impossible feat, but I've watched a few tutorials. Get yourself: a thick wooden cutting board, a hammer, a screwdriver.
The coir has three black dots at one end, two of which are less resistant. Pierce them.

Then give it a nice tap on the circumference. It should open up.

Dig the inside, grate all the coconut with a grater. Pour it into a jug and add the water with a pinch of salt.

Leave to infuse in the fridge overnight and you will get the coconut milk.

The next day fitrate with a strainer and set aside the pulp, on a cloth placed in a bowl.
Squeeze the tea towel and any remaining coconut milk should drip into the bowl.

Set aside the pulp that you can use for desserts or curry vegetables.
Is it possible to freeze the coconut pulp.

Camille carrot apricot, procedure

Clean the carrots and chop them in a kitchen mixer. Add the apricot juice and Greek yogurt. Blend the ingredients to obtain a uniform and lump-free mixture. Turn everything into a bowl and add the natural vanilla essence, the coconut flour and the 00 flour.

Mix the ingredients carefully until the mixture is smooth and without clots. Distribute the dough in the already buttered and floured molds. Level the surface and place in a preheated oven at 180 degrees for 20 minutes. Here, the camille are ready. Remove the sweets from the oven and let them cool for a few minutes. Remove the cakes from the mold and decorate them with plenty of icing sugar. Put the sweets on a nice tray and bring the camille to the table. You will see that they will be snapped up, whether you serve them in the morning, afternoon or evening.

Camille carrot apricot & # 8211 recipe print

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Carrot biscuits without sugar

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  • 120 gr carrots
  • 80 gr walnuts (kernels)
  • 60 gr dehydrated blueberries
  • 100 gr flour 2 (see notes)
  • 50 gr rapé coconut (see notes)
  • 50 gr seed oil
  • 2 teaspoons baking powder
  • 1 tsp ground ginger
  • 50 gr raisins
  • 1 lemon zest

Instructions: Sugar-free carrot biscuits

Soak the raisins in warm water for 20 minutes. Put the carrot cut into chunks and the blueberries in the jug (without soaking them), 15 sec vel 10, increasing a little at a time and stirring halfway through. Add the walnuts, 10 sec speed 10. Add the grated coconut and lemon zest, 5 sec speed 10. Add all the other ingredients except the raisins 20 sec speed 5. Add the raisins 10 sec, speed 5 counterclockwise. To see if the consistency is right, take some dough between your fingers and form a ball, if it stays together without sticking to the fingers it's fine. If it flakes, add a little liquid (water or vegetable milk), one tablespoon at a time until desired consistency. If too sticky, add a tablespoon of flour. The doses are right if you use flour 2, using other flours could be corrected. Shape into balls which you will then gently crush giving shape to the biscuit. Place on the baking sheet lined with parchment paper and bake at 180 ° for 20 minutes (but the time also depends on the thickness of the biscuits, it could take a few more or less minutes)

If you want you can use fresh ginger instead of powder, 1 teaspoon of grated pulp.

Notes Recipe

These cookies are also delicious without sugar, but if you like very sweet flavors you can add 30 or 40 grams, adding liquids if necessary.

They can be made GLUTEN FREE by replacing the flour with half buckwheat flour and half rice, they are great.

You can use another flour instead of 2.

Rapè coconut is dried grated coconut. It is also found under the term "coconut flour" although in reality the flour is finer (it also exists in this form). It is put on for the flavor, if you prefer you can put the same weight of the flour you use.

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Tuesday 26th June 2012

Cold pasta with courgette flowers

Since this heat began I can no longer eat hot food, or that requires great cooking and more and more often at lunch I decide to make super salads with vegetables, sometimes cheeses such as feta or mozzarella, with chicken or tuna ... in short, various some ingredients but the result is always excellent and fresh!
But every now and then I feel nostalgia for pasta and then go for cold pasta, perhaps cooked in the coolest hours of the day ..
Now that it's the time of the courgette flowers I have launched and tried to use them as an ingredient for a pasta instead of making them, as usual, breaded ..
I must say that a masterpiece has come! Colorful, fresh but tasty! also excellent for a lunch with friends!

- aged cheese (I used the black pecorino di Pienza which my husband loves and which is really special !!)
- fresh cherry tomatoes
- dried tomatoes
- green olives
- some fresh spring onions
- 1 zucchini
- a handful of courgette flowers
- a can of tuna
- olive oil
- fresh basil
- salt and pepper
- 200g of short pasta

1. Prepare the courgettes: wash the courgette, tick it and cut it first in half then into thin slices.
Clean the courgette flowers, wash them, remove the sepals carefully with a knife, being careful not to break the flower, and remove the pistil .. then cut them into very large pieces.


This savory carrot cake is a perfect way to get the children * of the house to eat carrots and is also a great idea to bring to the table a tasty appetizer suitable for the whole family to start every menu well.

There are many ways to make the patties really greedy: for example, instead of Galbanino, you could use smoked provola or gorgonzola (sweet or spicy) cut into small pieces you can also add boiled mashed potatoes to the pureed carrots, to give more consistency, or use diced speck or bacon for a strong taste.

If you want to serve a special single-portion carrot cake, boil the carrots for 15 minutes in boiling salted water and blend them with the mixer, mix the puree with an egg, some robiola and a pinch of salt and pepper, butter small molds, sprinkle them with breadcrumbs and fill them with the prepared mixture, then bake at 180 degrees for 20 minutes and let it rest before serving.

You can garnish this mini version of the flan with delicate sauces, like the one with milk and parmesan, or with chives. Instead of robiola, you can also use ricotta, cream or a jar of white yogurt. If you want to get a crunchy note, add some chopped walnuts to the mixture.

* over 3 years

Diariodicucina - recipes made with the heart and eaten with the stomach :)

A dessert among the good ones I've ever tasted. Soft, sweet but not cloying, balanced and so fresh that it delicately teases the palate, despite encores and tris. So you could eat them non-stop, obviously apart from any diets. Damn them!

I can't be too precise about the doses because the delight was part of a rich lunch eaten at the restaurant "Il Cerro" of Caprese Michelangelo, from some relatives of my husband. What I know for sure are the ingredients: ricotta (the fresh and compact one) and cream seems to be in equal measure. But maybe there could also be a little bit of mascaprone. definitely chocolate chips and almond flakes washed down with a generous splash of honey. But you got there too -)

I assure you that it is a true marvel and the next time I return, I will have the recipe transcribed in detail. Giurin juretto (for the second time). I know I'm unforgivable, but flying post-its always cheat me!
Does it happen to you too?

Then I leave you in the company of this summer tiramisu with ricotta. a sweet sweet hug to all of you.

The kitchen of marble

In recent days, Nonna Anna, user of the Mister Carrot forum, has contacted me, she participated a few years ago in a competition held on that forum for Christmas sweets, she suggested that I publish it too, here it is!

yummy and quick to make, thanks Nonna Anna.

A variant of the classic tiramis & ugrave, without packaged biscuits but with the shortbreads I make and orange juice instead of coffee. I really love making biscuits, of all kinds, and shortbread biscuits are always present at home, ready for the snacks of the grandchildren!

Ingredients for the shortbread biscuits:
300 gr flour
200 gr butter
100 gr sugar
3 egg yolks
a pinch of salt
Mix the ingredients, leave the pastry to rest in the fridge for half an hour, roll it out and cut it out as desired
Bake in the oven at 180 degrees for about ten minutes

For the tiramis & ugrave:
3 eggs
3 tablespoons of sugar
300 grams of mascarpone
Orange juice and chopped zest
Chopped chocolate

Separate the egg yolks from the whites, whip the whites until stiff
Whip the egg yolks with the sugar, when they are clear and puffy add the mascarpone and finally the whipped whites
Add the grated orange zest and mix
Put a layer of cream in a baking dish or in a small glass, on top of the biscuits previously dipped in orange juice, on top of another layer of cream, then another layer of biscuits, finish with more cream
Top garnish with chopped and / or grated chocolate
Obviously, chocolate can also be placed on top of cookies or in cream

The advice of Uovazuccheroefarina:

The recipe for this tasty Florentine tripe comes from a book that deserves to find a place in your culinary library: Mollica & # 8217s Toscana. Decalogues, recipes and chatter. It is a pleasant reading book that includes all the recipes of Tuscan cuisine are the poor recipes, those that our grandmothers prepared daily in their kitchens. Each recipe is accompanied by a fun decalogue, a sort of ten commandments to keep in mind every time we go to prepare a Tuscan recipe. Silvia and Mattia, the Mollica & # 8217s, also have a very popular FB page follow them because it's worth it, they are too nice! I have been following them for years and they have become my reference point for traditional Tuscan recipes!

Video: Τριπλή τούρτα σοκολάτας. Πέτρος Συρίγος (November 2021).