Passion fruit tiramisu recipe made with mascarpone, ladyfingers, eggs, sugar, rum and passion fruit.
Course Dessert
Cuisine European, Fusion, Italian, Latin fusion
Keyword Mascarpone, Passion fruit, Tiramisu
Prep Time 45 minutesminutes
Refrigeration time 6 hourshours
Total Time 45 minutesminutes
Servings 10
Ingredients
3large eggsyolks and whites separated
1/2cupof sugar
½tbsrumoptional
16ozmascarpone cheeseroom temperature
2cupsof passion fruit concentrate or pure passion fruit juicemade from about 8-10 large passion fruits or buy a frozen pack at one of the Latin grocery stores
2packs of ladyfingers4.75 oz each pack
Fresh passion fruit pulpwith seeds for topping, from about 2-4 passion fruits
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.