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Summer fruit and chantilly parfait

Alice - RicetteVegolose
A fresh summer vegan dessert.
Porzioni 6


For the lemon-thyme peaches

  • 2 large ripe peaches
  • 1 sprig of lemon thyme
  • 1 tablespoon rice malt
  • 1 tablespoon lemon juice

For the raspberries compote

  • 250 g raspberries fresh or frozen
  • 2 tablespoons of cane sugar

For the vegan chantilly

  • 300 ml plant milk
  • 15 g flour
  • 5 g cornstarch
  • 30 g rice malt
  • 1 pinch of turmeric
  • zest of 1/2 lemon
  • 200 ml plant based whippable cream

To complete the dessert

  • 18 cookies 3 per serving
  • 100 ml light coffee
  • a few whole fresh raspberries
  • a sprig of lemon thyme


  • Start by putting in a small high-sided pan the flour and cornstarch; add a little of vegetable milk, stir well with a whisk to avoid lumps and form a creamy mixture. Add the remaining milk, malt, turmeric and lemon zest.
  • Bring to a boil stirring constantly, reduce heat and continue cooking and stirring for 5 minutes. Pour the such obtained cream into a bowl and let it cool.
  • Prepare now the peaches: peel them, cut them into small cubes, place them in a saucepan with malt, lemon juice, and the leaves of lemon thyme.
  • Cook the peaches over low heat, stirring occasionally, until they soften without losing consistency (about 15 minutes).
  • In another saucepan put the raspberries and brown sugar, simmer until they melt completely. To obtain a smoother raspberry compote, mix it with an immersion blender.
  • Set aside to cool both peaches and raspberry compote.
  • Whip the cream using an electric whisk, until it becomes soft and firm.
  • Take back the cream prepared previously using milk, add a spoonful of cream. Mix well with a spatula, trying to soften the cream.
  • Stir in the remaining whipped cream, mix gently with bottom up movements to incorporate as much air as possible; this step is very important to obtain a smooth and soft chantilly!
  • Now you're ready to assemble the dessert: prepare the six glasses in which you are going to serve it, place some crumbled cookies on the bottom and add a little coffee.
  • Add a spoonful of lemon-thyme peaches and cover with the chantilly.
  • Add another layer of cookie crumbs, a little coffee, peaches and then chantilly cream, top with the raspberry compote and decorate as desired with the remaining chantilly, fresh raspberries and lemon thyme leaves.
  • Put the tiramisu glasses in the fridge at least 3 hours before serving.


If you and your guests are not vegan, you can replace rice malt with honey.
Instead of peaches you can also use other fruits like pineapple, cherries, strawberries or apricots (in the latter case add another tablespoon of malt as apricots get a little harsh when cooked). Take care to choose ripe fruit so that your dessert will be sweet enough, while using little sweetener.
Raspberry compote can also be prepared with blueberries, mixed berries or strawberries, just try to match the taste and color of the fruit compote with the other fruit you choose to compose the tiramisu.
For a lighter flavour and to make the tiramisu suitable for children and caffeine sensitive people, you can replace coffee with orzo coffee or other caffeine free coffee substitutes.