Why a Savory Tiramisu Holds Up at 30 °C
This savory version follows the same concept as the classic sweet tiramisu but transformed into an aperitif. Layers of tomatoes, mascarpone cream and savory biscuits are simply stacked and assembled cold. No oven, no stovetop—so the kitchen stays cool even during a heatwave.
Juicy tomatoes provide immediate refreshment, while the mascarpone-and-cream mixture balances the flavors without feeling heavy. Crushed crackers maintain a crunchy contrast, and pesto with stracciatella brings richness and indulgence. Served in small jars or verrines, this dish travels well for an evening picnic or a cold buffet.
Ingredients for Tomato-Stracciatella Savory Tiramisu
Makes 2 large jars.
- 5–6 ripe tomatoes
- 2 large tablespoons mascarpone
- 70 g cold full‑fat liquid cream
- A pinch of “arôme du Sud” spice blend
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt to taste
- Freshly ground black pepper
- Half a shallot, finely chopped
- 5 dry savory crackers (e.g., TUC)
- 2 generous tablespoons pesto
- 50 g stracciatella (or the creamy inside of a burrata)
- A few olives to garnish
- Balsamic cream for finishing
Steps — From Mascarpone to Assembling the Jars
- Whisk the mascarpone with the very cold cream and the “arôme du Sud” spice until smooth and airy.
- Dice the tomatoes, toss with olive oil, balsamic vinegar, salt and pepper, then fold in the chopped shallot.
- In each jar, layer starting with a base of tomatoes, a spoonful of the mascarpone cream, crushed crackers and a small dollop of pesto.
- Repeat the layers, add the stracciatella, then finish with olive slices, cracker crumbs, a drizzle of balsamic cream and a tomato slice if you like.
A Lighter, Extra-Fresh Version
To lighten the recipe without sacrificing flavor, replace part of the mascarpone with Greek yogurt or a soft fresh cheese. Choose whole‑grain or less‑salty crackers, and use a pesto that favors herbs over oil.
For optimal freshness, assemble the jars a few hours ahead and keep them tightly closed in the refrigerator until serving. If you’re taking them to a picnic on a hot day, pack the jars in an insulated bag with ice packs to keep everything cool.