Description
This vibrant Passion Fruit Tiramisu is a refreshing vegan twist on the classic Italian dessert. Layered with homemade vegan ladyfingers soaked in a zesty passion fruit and rum mixture, and combined with a creamy vegan mascarpone infused with passion fruit curd, it offers a tropical flair with a luscious texture. Perfect for summer gatherings or any occasion that calls for a light yet indulgent treat.
Ingredients
Scale
Vegan Ladyfingers
- ¾ batch vegan ladyfingers (prepared according to recipe)
Vegan Mascarpone
- 2 batches vegan mascarpone (prepared according to recipe)
Passion Fruit Curd
- 1 batch vegan passion fruit curd (divide into two parts: half with seeds and half without)
Passion Fruit Soak
- 80 ml water
- 60 g granulated sugar
- 80 g passion fruit pulp
- 60 ml white rum
Instructions
- Prep Ahead: Prepare the vegan mascarpone, vegan ladyfingers, and vegan passion fruit curd up to 3 days in advance. Divide the passion fruit curd into two equal parts: one half without seeds for the filling, and the other half with seeds for the topping.
- Prepare Passion Fruit Mascarpone: In a high-speed blender, combine the vegan mascarpone with half of the passion fruit curd (seedless half). Blend for 2 minutes until smooth and fully incorporated. Chill the mixture in the refrigerator until ready to assemble the tiramisu.
- Make Passion Fruit Soak: In a saucepan over medium heat, combine water, granulated sugar, and passion fruit pulp. Simmer for 2-3 minutes, stirring until the sugar dissolves completely. Remove from heat, stir in the white rum, then transfer the mixture to a shallow container. Allow it to cool to room temperature.
- Assemble Base Layer: Spread 4 tablespoons of the chilled mascarpone mixture evenly on the bottom of your serving dish. Quickly dip half of the vegan ladyfingers into the passion fruit soak, ensuring they absorb the liquid but don’t become soggy. Arrange the soaked ladyfingers in a single, even layer, trimming if necessary for a uniform fit.
- Add Mascarpone Layer: Pour half of the remaining mascarpone mixture over the ladyfingers and spread evenly using an offset spatula. Then quickly dip the remaining ladyfingers into the soak and layer them on top. Finish by spreading the remaining mascarpone mixture on this second layer and smooth the surface with a spatula.
- Chill to Set: Refrigerate the tiramisu for at least 4 to 6 hours to allow it to set properly. For best results and a firmer texture, chill overnight.
- Garnish: Once set, gently warm the reserved passion fruit curd with seeds over a double boiler to soften it for easy spreading. Evenly spread this curd over the top of the tiramisu to add texture and vibrant flavor.
- Storage: Cover the dish tightly with plastic wrap or place it in a sealed container to protect it from air. Refrigerate and consume within 3 days for optimal freshness and flavor.
Notes
- Note 1: Vegan ladyfingers should be prepared ahead as per your preferred recipe or available vegan sponge finger recipe.
- Note 2: Vegan mascarpone can be made with soaked cashews or coconut-based alternatives for creaminess.
- Note 3: The white rum can be omitted or substituted with a non-alcoholic vanilla extract for an alcohol-free version.
- Chilling time affects texture; longer chilling yields a more set and sliceable tiramisu.
