European•indulgent

Passion fruit tiramisu

Passion fruit tiramisu recipe made with mascarpone, ladyfingers, eggs, sugar, rum and passion fruit.

Ingredients

Quantities are shown as originally provided.

3 large eggs (yolks and whites separated)
1/2 cup of sugar
½ tbs rum (optional)
16 oz mascarpone cheese (room temperature)
2 cups of passion fruit concentrate or pure passion fruit juice
2 packs of ladyfingers (4.75 oz each pack)
Fresh passion fruit pulp (with seeds for topping, from about 2-4 passion fruits)

1
In a medium size bowl, beat the egg yolks with the sugar and rum until foamy.
2
In another bowl, beat the egg whites until they become fluffy and stiff.
3
Add the mascarpone cheese to the egg whites; use a spoon to gently fold in the mascarpone.
4
Use a spoon to gently stir in the egg yolk and sugar mix.
5
Dip each ladyfinger into the passion fruit concentrate until well moistened but not soggy.
6
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.
7
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).
8
Top with another layer of passion fruit dipped ladyfingers.
9
Finish with a final layer of mascarpone mixture.
10
Refrigerate the tiramisu for at least 6 hours, overnight is ideal.
11
Spoon the fresh passion fruit pulp over the tiramisu right before serving.