Raspberry Passion Fruit Tiramisu
Servings: 4 large portions
Tools you'll need:
- 4 glass tumblers or double the recipe and use a ceramic dish
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.
INGREDIENTS LIST
Raspberry syrup
- 125 g fresh raspberries
- 50 g caster sugar
- 25 g water
- 25 g limoncello (optional)
Mascarpone cream
- 150 g mascarpone cheese
- 250 ml whipping or double cream
- 30 g icing sugar (US powdered sugar)
- 1 tsp pure vanilla extract or 1/4 tsp of vanilla paste
Filling and decoration
- 125 g fresh raspberries
- 100 g passion fruit pulp (4-5 pieces or from a can)
- 80 g amaretti biscuits (I used 6 small biscuits per serving. Alternatively, you can use sponge fingers.)
Preparation
- Raspberry syrup: In a small saucepan, add the raspberries, sugar and water, bring to a simmer for 1 minute. The raspberries will break down and the sugar will dissolve.
- Remove from the heat and use a hand blender to break down the raspberries and then pass the mixture through a sieve to remove the seeds. (If you don't have a hand blender pushing the mixture through a sieve will also break down the raspberries.)
- Add the limoncello (if using) and then leave to cool on the side.
- Mascarpone cream: In a medium bowl, whisk the mascarpone with the cream, vanilla and sugar, until it becomes thick and forms soft peaks.
- Assembly: Organise the raspberries for decorating by placing 2-3 pieces aside. The rest you can use for the middle of the tiramisu shortly.Soak twelve amaretti biscuits in the raspberry syrup and then place three into the bottom of your four glasses. If you are using sponge fingers break them in half and use two halves in each glass.Add a teaspoon of passion fruit pulp on top and then divide half the mascarpone cream between the four glasses.
- Repeat a layer of twelve amaretti biscuits or sponge fingers and this time two teaspoons of passion fruit.
- Scatter the whole raspberries reserved for the middle and then top with the remaining mascarpone cream. Smooth off the cream around the edges. Place in the fridge to chill for 1-2 hours.
- Decoration: Crush 2-3 amaretti biscuits or a sponge finger and sprinkle the crumbs over the top of each glass. Place your reserved raspberries on top and finally a teaspoon of passion fruit to finish.
