Description
This vegan Passion Fruit Tiramisu is a refreshing twist on the classic Italian dessert, featuring layers of homemade vegan ladyfingers soaked in a vibrant passion fruit rum syrup, combined with a luscious vegan mascarpone mixed with passion fruit curd. Chilled to perfection and topped with seeded passion fruit curd, this dessert offers a tropical, creamy, and tangy delight that’s perfect for special occasions or summertime indulgence.
Ingredients
Scale
Vegan Ladyfingers
- ¾ batch vegan ladyfingers (see note 1)
Vegan Mascarpone Mixture
- 2 batches vegan mascarpone (see note 2)
- ½ batch passion fruit curd, seeds removed
Passion Fruit Soak
- 80 ml water
- 60 g granulated sugar
- 80 g passion fruit pulp
- 60 ml white rum (see note 3)
Topping
- ½ batch passion fruit curd with seeds (for garnish)
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 portions: half without seeds for the filling and half with seeds for the topping.
- Make passion fruit mascarpone: Combine the vegan mascarpone and the seedless half of the passion fruit curd in a high-speed blender. Blend for a couple of minutes until the mixture is smooth and well combined. Stop blending and refrigerate the mixture until ready to assemble the tiramisu.
- Prepare passion fruit soak: In a saucepan over medium heat, combine the water, sugar, and passion fruit pulp. Simmer for 2-3 minutes until the sugar dissolves completely. Remove from heat and stir in the white rum. Transfer the mixture to a shallow container and allow it to cool to room temperature.
- Assemble first layer: Spread 4 tablespoons of the chilled mascarpone mixture evenly across the bottom of your serving dish. Quickly dip half of the vegan ladyfinger cookies into the passion fruit soak, ensuring not to oversoak them, and arrange in a single even layer at the base. Trim cookies as necessary for fit.
- Layer mascarpone and second layer of ladyfingers: Pour half of the remaining mascarpone mixture over the ladyfingers and spread smoothly using an offset spatula. Dip the remaining ladyfingers into the passion fruit soak and arrange a second single layer on top. Spread the remaining mascarpone on top and smooth with a spatula.
- Chill the tiramisu: Refrigerate the assembled tiramisu for at least 4 to 6 hours, allowing it to set firmly. For best results, chill overnight to intensify the flavors and texture.
- Garnish with passion fruit curd: Before serving, gently warm the seeded half of the passion fruit curd over a double boiler if chilled to make it easier to spread. Then, evenly spread it on top of the set tiramisu for a vibrant and textured finish.
- Storage: Store the tiramisu in a sealed container or tightly wrapped with plastic wrap to prevent exposure to air. Refrigerate and consume within 3 days for optimal freshness.
Notes
- Note 1: Vegan ladyfingers are best homemade but can be substituted with store-bought vegan sponge fingers if available.
- Note 2: Vegan mascarpone can be made from blended soaked cashews, coconut cream, or store-bought vegan cream cheese alternatives tailored with lemon juice for tanginess.
- Note 3: White rum adds depth and complexity to the soak but can be omitted or replaced with non-alcoholic passion fruit juice for a alcohol-free variant.
- For best texture, do not oversoak the ladyfingers to avoid sogginess.
- Chilling overnight improves flavor melding and firmness.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Fusion
Keywords: passion fruit tiramisu, vegan tiramisu, vegan dessert, passion fruit curd, plant-based tiramisu, dairy-free tiramisu, tropical dessert
