Sunlit Tropics Passion Fruit Tiramisu

Allergens

Dairy, Eggs

Ingredients

• 250g mascarpone cheese
• 3 egg yolks
• 1/4 cup granulated sugar
• 1 cup heavy cream
• 1 1/2 tsp vanilla extract
• 1 1/2 cups cold strong brewed coffee
• 1/2 cup passion fruit pulp
• 2 tbsp dark rum
• 36 Ladyfingers (savoiardi)
• 1/4 cup unsweetened cocoa powder, for dusting

Instructions

1. In a medium bowl, whisk together the egg yolks and sugar until pale and creamy. Set aside.
2. In a separate large bowl, combine the mascarpone cheese, heavy cream, and vanilla extract. Whisk until smooth and creamy.
3. Place the bowl of egg yolk mixture over a double boiler, gently heating and whisking constantly until the mixture doubles in volume and forms ribbons when lifted from the whisk.
4. Slowly add the heated egg yolk mixture into the mascarpone mixture while continuously whisking. Once fully incorporated, set aside.
5. In a shallow dish, combine the cold brewed coffee and passion fruit pulp. Stir in dark rum.
6. Dip each ladyfinger briefly into the coffee passion fruit mixture to moisten, then layer them in the bottom of two serving glasses.
7. Spoon half of the mascarpone cream over the soaked ladyfingers, followed by another layer of dipped ladyfingers. Repeat with remaining cream and ladyfingers.
8. Refrigerate for at least 4 hours or overnight to allow flavors to meld. Before serving, dust with cocoa powder.

Chef’s Insight

The combination of the zesty passion fruit and rich mascarpone creates a delightful balance of flavors that transports you to the Caribbean with each bite.

Notes

The key to a perfect tiramisu lies in the balance between the creamy mascarpone layer and the moistened ladyfingers.