Raspberry Passion Fruit Tiramisu

A summer twist on the Italian classic, this raspberry passion fruit tiramisu is fruity, light, and creamy. Plus, it can be made in just 25 minutes and there is no baking involved.

Tiramisu is one of the most famous Italian desserts in the world, born in Treviso, near Venice. This tantalising version I developed a while ago and have been eagerly waiting for the raspberries and passion fruit to be in season, so I can share it with you. Don’t despair, if you want to make this dessert when both raspberries and passion fruit are not in season then you can use frozen raspberries and tinned passion fruit pulp instead.

One other change I have made, is to remove eggs from the recipe. Traditional Tiramisu contains eggs in the cream but, due to the debate over eating raw eggs, I decided to avoided using them or go through the extra steps of tempering them. I believe this dessert still tastes amazing without impacting on flavour.

This recipe is perfect for a romantic meal for two or family gatherings. Simply half the recipe for two or you can double it to make a large dish for eight or more.

For some other inspirational ideas for this recipe check out my variations section for more details.

If you like this recipe, check out my strawberry chiffon cake, or my mango passion fruit cake.

If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂

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RECIPE HIGHLIGHTS

• EASE: easy, no-bake
• FREE FROM: this recipe does not contain raw eggs. Check out my substitutions section for vegan and sugar-free options.
• GREAT FOR: romantic dinner, weekend baking, BBQ’s, picnics, friends and family visiting.
• TASTE & TEXTURE: a delicious light creamy dessert with amaretti biscuits, raspberries and passion fruit.
• QUANTITY: this recipe makes four large individual portions.
• TIME: 25 minutes.

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INGREDIENTS

For this recipe all you need are these ingredients:

• Fresh raspberries – are the hero of this recipe and add the perfect summer taste to this dessert.

• Caster or icing sugar – is used to sweeten the raspberry syrup and mascarpone cream just a little. I use icing sugar or powdered sugar in the cream so that the finished cream is smooth and not gritty.

• Limoncello (optional) – is an Italian liqueur produced from lemon peel and adds a little sharpness to the raspberry syrup. If you want an alcohol-free version just omit it or alternatively, add a little lemon juice.

• Mascarpone – creates that creamy filling, so famous in Tiramisu.

• Whipping or double cream – helps to lighten the mascarpone cream.

• Pure vanilla extract or vanilla paste – adds flavour and enhances the other ingredient flavours.

– Vanilla recommendations: pure vanilla extract or vanilla paste or vanilla pods.

• Passion fruit – also known as maracuja, gives a tart and fruity exotic flavour to the dessert. If you get a medium-ripe one, it’s both tart and sweet but primarily tart.

• Amaretti biscuits – are deliciously crunchy and have a distinct intense marzipan type flavour. A beautiful match for this dessert. Alternatively, use sponge fingers or savoiardi, or ladyfingers as you might hear them called in the UK.

TIP:

I highly recommend adding a good pinch of salt to your desserts. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bring out the best characteristics of any recipe. In a seemingly absurd or contradictory way, salt intensifies the mouths ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells in our tongue. The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds. I recommend Maldon Sea salt flakes or Cornish sea salt.

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SUBSTITUTIONS

While I am making recommendations for alternative ingredients, I haven’t necessarily tried them. If you try making any adaptions, I would love to know how you get on and share it with the other readers.

SUGAR-FREE AND LOW-CALORIE OPTIONS

• Sugar-free or calorie reduced options: try alternatives such as coconut sugar, honey, natural erythritol, xylitol, stevia or fructooligosaccharide powder instead. There are also sweetener mixes available, that are 70% calorie reduced and low in carb.

• Brown sugar suggestions: Pure Via Baker’s soft brown sugar or Sukrin Gold’s natural brown sugar alternative.

VEGAN OPTIONS

• Mascarpone: can be found in most supermarkets today

• Cream: I recommend the Coconut Collaborative double cream or Elmlea plant based double cream.

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WHAT VARIATIONS CAN I MAKE?

• Can I make this tiramisu alcohol free? – yes of course! Just omit the limoncello from the raspberry syrup. Alternatively, add a little water or some lemon juice.

• Is there an alternative alcohol I could use? – if you can’t find limoncello or would simply prefer an alternative, try marsala instead.

• Use other fruits – this tiramisu would work well with strawberries or mango as well, and they can also be used frozen. Simply omit from the decoration and use some of the crushed amaretti or a little cocoa dusted over the top.

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NUTRITION

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STORAGE AND FREEZING

This tiramisu is best kept in the fridge and eaten within 2-3 days.

Freezing: The dessert is not suitable for freezing, but it can be made in advance and kept in the fridge.

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TOOLS YOU’LL NEED

Here is a list of some kitchen equipment that I use and recommend for this recipe.

• Braun MultiQuick 5 Immersion blender Black 1000 W

This is one machine that I use almost everyday. I find its multifunctional abilities very useful. I can use it to mix batters or cream liquids together and because its small I can use it to ground nuts and make fruit puree.

• Breville Classic Combo Stand and Hand Mixer | 3.7 Litre Stainless Steel Bowl | Swivel Control, Whisk, Dough Hooks and Beaters

I like this model of electric hand mixer because it comes with a large stand, meaning you don’t have to always hold it.

• Dessert Glasses, Set of 6, 300 ml

These glasses are perfect for making individual desserts for a nice dinner with friends or family. Plus if you are not using them for dessert you can use them for serving whisky 🙂

Alternatively, double the recipe and use a ceramic dish like this:

• Rectangular Ceramic Stoneware Dish 30 x 22 cm White

Great for serving from oven to table.

The Gourmet Larder is an Amazon Associate, I earn from qualifying purchases.

TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.

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RECIPE TIPS

Remove the mascarpone from the fridge half an hour before starting, this will avoid it being lumpy when mixing it with the cream.

This dessert is perfect for making in advance, I would suggest only decorating it prior to serving, to avoid the passion fruit drying out.

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