Passion fruit tiramisu
User Reviews
4.8
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Prep Time
45 mins
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Additional Time
6 hrs
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Total Time
45 mins
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Servings
10
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Course
Dessert
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Cuisine
European, South American, Fusion, Italian
Passion fruit tiramisu
Description
Passion fruit tiramisu combines the familiar layering technique of ladyfingers and mascarpone cream with the unique flavor of passion fruit juice and pulp. Ladyfingers are briefly soaked in concentrated passion fruit juice, imparting their tropical acidity without becoming soggy. The mascarpone layer is prepared by first whipping egg whites to stiff peaks, then gently folding in mascarpone and a mixture of egg yolks, sugar, and optional rum, achieving a smooth and fluffy cream. Layers alternate between soaked ladyfingers and mascarpone cream, finished with fresh passion fruit pulp to add texture and bright flavor.
Once assembled, the tiramisu requires refrigeration for at least six hours, preferably overnight, to allow the mousse-like cream to firm up and flavors to develop. The result is a refreshing dessert that combines creamy richness with fruity tartness and a light, tender crumb. It can be served chilled as a refined dessert after a dinner party or a tropical treat on a warm day.
Ingredients
- 3 egg yolks and whites separated, large
- 1/2 cup sugar
- ½ tbs rum optional
- 16 oz mascarpone cheese room temperature
- 2 cups passion fruit juice made from about 8-10 large passion fruits or buy a frozen pack at one of the Latin grocery stores, concentrate or pure
- 2 ladyfingers 4.75 oz each pack, packs
- passion fruit pulp with seeds for topping, from about 2-4 passion fruits, fresh
Instructions
- In a medium size bowl, beat the egg yolks with the sugar and rum until foamy.
- In another bowl, beat the egg whites until they become fluffy and stiff.
- Add the mascarpone cheese to the egg whites; use a spoon to gently fold in the mascarpone.
- Use a spoon to gently stir in the egg yolk and sugar mix.
- Dip each ladyfinger into the passion fruit concentrate until well moistened but not soggy.
- Place the passion fruit dipped ladyfingers in a square or rectangle serving dish until you have a full layer of ladyfingers – if needed cut some of them in half or to the right size so that the entire bottom of the dish is covered.
- Cover the passion fruit dipped ladyfingers with the mascarpone mixture cream and some fresh passion fruit pulp (if you have enough fresh fruit – if not save for the topping).
- Top with another layer of passion fruit dipped ladyfingers.
- Finish with a final layer of mascarpone mixture.
- Refrigerate the tiramisu for at least 6 hours, overnight is ideal.
- Spoon the fresh passion fruit pulp over the tiramisu right before serving.
User Reviews
Overall Rating
4.8
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