Decadent Passion Fruit Tiramisu

This no-bake Passion Fruit Tiramisu is a Latin twist to the classic Italian Tiramisu recipe that combines layers of Passion Fruit juice-soaked ladyfingers and a creamy mascarpone filling infused with rum and passion fruit, then topped with fresh fruit.

5 from 22 votes

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Course: Desserts

Cuisine: Latin

Keyword: passion fruit, passion fruit cake recipes, passion fruit desserts, tiramisu recipes

Prep Time: 35

Cook Time: 10

Total Time: 45

Servings:

Calories: 253kcal

Author: Juyali (ju-ja-lee)

Equipment

Sauce Pan, whisk, electric mixer (stand up or hand held), 9” by 13” cake pan.

Ingredients

Ingredients for the Mascarpone Cream

6 Egg Yolks
1/2 cup Sugar
1/4 cup Rum
2 8 ounce Mascarpone Cheese containers
2 cups Heavy Cream
3 tablespoons Passion Fruit Concentrate

Ingredients for the Cake Assembly

1 cup Passion Fruit Concentrate (see notes)
3/4 cup Water
1/4 cup Sugar
1 teaspoon Vanilla
1/4 Cup Rum
1 Package of Ladyfingers cookies (about 40-45)
Fruits for decorating (optional)
White chocolate shavings (optional)

Instructions

This recipe yields a 9” by 13” cake.

Make the Mascarpone cream (20 minutes)

Gently cook the egg yolks and sugar - Mix the egg yolks, sugar, and rum in a saucepan and cook at the lowest temperature (you can also cook on a double boiler for this step). Whisk constantly to avoid curdling and until the mixture is thick, frothy, and pale yellow (about 10 minutes). This step requires focused attention and constant whisking! Remove from the heat and cool down the pan in an ice/cold water bath.
Gently beat the mascarpone cheese in a bowl with an electric mixer at medium speed to soften (do not overbeat or the mascarpone may curdle).
Whip the heavy cream into medium peaks then incorporate both the egg and mascarpone cream mixtures and fold them together. Add the passion fruit concentrate and fold until mixed.

Make the soaking juice mixture

In a glass bowl, mix the cup of Passion Fruit Concentrate, water, sugar, vanilla, and Rum. Whisk well until blended and the sugar has dissolved completely.

Assemble the cake (25 minutes)

There are 4 layers in this Passion Fruit Tiramisu cake. 2 layers of ladyfingers and 2 layers of mascarpone cream.
Layer half of the ladyfingers. Dip half of the ladyfingers in the juice mixture and line them on the bottom of a 9” x 13” cake pan or similar capacity (cut some ladyfingers if needed to fill any empty spaces). Ladyfingers soak up a lot of liquid quickly, so dunk them once on each side and take them out quickly to avoid sogginess. They will finish softening between the layers of cream as the cake chills.
Layer half of the mascarpone cream mixture on top of the ladyfingers and cover completely with a spatula.
Dip and layer the remaining ladyfingers. Then top with the remaining cream mixture. You could use a piping bag for applying this last layer for extra styling (optional).
Decorate with fruits and white chocolate shavings (optional).
Cover and chill for at least 3 hours or overnight (The flavors will meld and intensify overnight).

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Notes

Use cold mascarpone as it's less likely to “break” during mixing. For the same reason, do not overmix once the mascarpone is added. Keep the speed on low and the timing to a minimum.
What type of rum is best for Passion Fruit Tiramisu? Dark rum is best for flavor. I used Venezuelan-aged rum, but any dark rum will work.
Cooking the rum with the eggs. I cook it to reduce some of the alcoholic notes yet still keep the aromatic rum flavors. If you like a stronger rum flavor, skip cooking the rum with the egg yolks and instead add it in the end with the passion fruit concentrate in step 3 when the cream mixtures have been combined.
Ladyfingers. Are sweet sponge-like cake biscuits and a finger-shaped. They’re found in the cookies/crackers aisle of most large supermarkets or you can purchase them online.
Making the soaking juice mixture. Some recipes indicate that the ladyfingers can be soaked directly in passion fruit concentrate. While this is possible, I do not recommend it. The frozen concentrate tends to be very tart and will result in a tart cake, hence the reason for adding water and sugar to the concentrate in step 1 of "making the soaking juice mixture". Lastly, soak the ladyfingers for only 1 to 2 seconds. The cookies become soggy if overmoistened.
Storage and freezing Instructions: Tiramisu keeps fresh in the refrigerator for up to 3-4 days, tightly covered. You can freeze it for up to 3 months and thaw in the refrigerator for at least 24-36 hours. After thawed, decorate with desired fruits.
Make-ahead: Passion Fruit Tiramisu is a great make-ahead recipe.
Serving. Best when served chilled.

Substitutions

Rum. You may use white rum in place of dark.
Passion Fruit frozen concentrate. If you can only find Passion Fruit Juice (which has water and sugar in it already). Use it in place of the concentrate for soaking the ladyfingers. Just skip the 3/4 cup of water and sugar called out on the ingredient list.

Nutrition