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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