Attention all tiramisu lovers! Here's a heavenly, light(er) version with a fresh passion fruit topping. If you prefer your dessert a little sharper and want to speed things up, you can spoon the passion fruit pulp directly onto the tiramisu. For those of you who have an especially sweet tooth, we recommend our caramelized passion fruit topping. One way or another, this fruity recipe is guaranteed to sweeten your day. For an alcoholic alternative, simply add 1-2 tbsp of Grand Marnier to the orange juice.
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Mascarpone & quark cream
Passion fruit topping
Tiramisu
Utensils
One shallow baking dish (approx. 2 l), rinsed with cold water
How it's done
Mascarpone & quark cream
Using the whisk on a mixer, beat the mascarpone, quark, sugar, vanilla sugar and lemon zest in a bowl until smooth. Fold in the whipped cream, cover and chill.
Passion fruit topping
Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the passion fruit pulp, cover and simmer until the caramel has dissolved. Remove the pan from the heat, stir in the gelatine. Leave the caramel to cool, cover and chill for approx. 2 hrs.
Tiramisu
Pour the orange juice into a bowl. Dip half of the sponge fingers in the orange juice and place in the prepared dish. Top with half of the mascarpone & quark cream. Dip the remainder of the sponge fingers in the orange juice and arrange on top of the mascarpone & quark cream. Spread the remainder of the mascarpone & quark cream on top. Spread the passion fruit topping over the tiramisu, garnish with mint.
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