Description
This vegan Passion Fruit Tiramisu offers a refreshing tropical twist on the classic Italian dessert. Layers of homemade vegan ladyfingers soaked in a passion fruit and rum mixture are interspersed with creamy vegan mascarpone blended with passion fruit curd. Garnished with passion fruit seeds for added texture and tang, this no-bake treat is perfect for those seeking a fruit-forward, dairy-free indulgence. It requires some prep ahead but is simple to assemble and makes a stunning centerpiece for gatherings.
Ingredients
Scale
Ladyfingers
- ¾ batch vegan ladyfingers (see note 1)
- ¾ batch vegan ladyfingers (see note 1)
Mascarpone
- 2 batches vegan mascarpone (see note 2)
- 2 batches vegan mascarpone (see note 2)
Passion Fruit Curd
- 1 batch vegan passion fruit curd (divide into two parts: half with seeds, half without seeds)
Passion Fruit Soak
- 80 ml water
- 60 g granulated sugar
- 80 g passion fruit pulp
- 60 ml white rum (see note 3)
Instructions
- Prep ahead: Prepare the vegan mascarpone, vegan ladyfingers, and vegan passion fruit curd up to 3 days in advance. Separate the passion fruit curd into two portions: one half without seeds for the filling and the other half with seeds for topping.
- Passion fruit mascarpone: Place the vegan mascarpone and the seedless half of the passion fruit curd into a high-speed blender. Blend for a few minutes until smooth and fully combined. Chill the mixture in the refrigerator until assembly.
- Passion fruit soak: In a saucepan, combine water, sugar, and passion fruit pulp. Simmer over medium heat for 2-3 minutes until the sugar dissolves completely. Remove from heat and stir in the white rum. Cool to room temperature in a shallow container.
- Assemble the base layer: Spread 4 tablespoons of the chilled mascarpone mixture evenly on the bottom of a serving dish. Quickly dip half of the vegan ladyfingers into the passion fruit soak, ensuring they absorb some liquid but do not become soggy. Arrange the soaked ladyfingers in a single, even layer over the mascarpone base. Trim to fit if necessary.
- Add mascarpone layer: Spread half of the remaining mascarpone mixture over the layer of ladyfingers, smoothing it out with an offset spatula.
- Second ladyfinger layer: Repeat dipping the remaining ladyfingers into the passion fruit soak and arrange them in a single layer over the mascarpone layer. Follow by spreading the last mascarpone mixture evenly on top, smoothing carefully.
- Chill: Refrigerate the assembled tiramisu for at least 4-6 hours to allow it to set properly; overnight chilling is recommended for best texture and flavor melding.
- Garnish: Just before serving, spread the reserved passion fruit curd containing seeds on the top layer of the tiramisu. If the curd is too firm, gently warm it using a double boiler to make spreading easier.
- Storage: Store the tiramisu covered tightly with plastic wrap or in a sealed container in the refrigerator. Consume within 3 days for optimal freshness.
Notes
- Note 1: Vegan ladyfingers can be baked ahead using egg replacers such as flaxseed or aquafaba for a similar texture to traditional ladyfingers.
- Note 2: Vegan mascarpone can be made with soaked cashews, coconut cream, lemon juice, and a sweetener to emulate creamy texture.
- Note 3: White rum adds flavor depth; omit if preparing a non-alcoholic version or substitute with rum extract.
