Description
A delightful vegan passion fruit tiramisu featuring layers of creamy vegan mascarpone blended with passion fruit curd, soaked vegan ladyfingers infused with a passion fruit and rum mixture, and topped with vibrant passion fruit curd seeds. This no-bake dessert combines tropical tanginess with a creamy texture, perfect for a refreshing and elegant treat.
Ingredients
For Vegan Ladyfingers
- ¾ batch vegan ladyfingers (see note 1)
For Vegan Mascarpone
- 2 batches vegan mascarpone (see note 2)
For Vegan Passion Fruit Curd
- 1 batch vegan passion fruit curd (divide into two parts – half with seeds for topping, half without seeds for filling)
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. Divide the curd into two portions—one half without seeds for the tiramisu filling, the other half with seeds for garnishing on top.
- Make 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 the mixture is smooth and fully combined. Chill the blended mixture in the refrigerator until ready to assemble.
- Prepare the Passion Fruit Soak: In a saucepan over medium heat, combine the water, granulated sugar, and passion fruit pulp. Simmer for 2-3 minutes until the sugar dissolves. Remove from heat and stir in the white rum. Transfer this soak mixture to a shallow container and allow it to cool to room temperature.
- Assemble the Base Layer: Spread 4 tablespoons of the chilled mascarpone mixture evenly on the bottom of your serving dish. Quickly dip half of the vegan ladyfingers into the passion fruit soak, ensuring they are soaked but not soggy. Arrange the dipped ladyfingers in a single, even layer on top of the mascarpone base. Trim ladyfingers if necessary to fit the dish uniformly.
- Add the Middle Layers: Pour half of the remaining mascarpone mixture evenly over the ladyfingers and smooth with an offset spatula. Repeat the process using the remaining soaked ladyfingers for the second layer, then spread the remaining mascarpone mixture on top, smoothing the surface evenly with a spatula.
- Chill the Dessert: Refrigerate the assembled tiramisu for at least 4-6 hours to allow it to set. For best texture, chill overnight to let the flavors meld and the layers fully firm up.
- Garnish Tiramisu: Before serving, spread the seeded half of passion fruit curd over the top layer. If the curd is too firm from refrigeration, gently warm it in a double boiler to make spreading easier and more even.
- Store Properly: Cover the tiramisu with a sealed container lid or wrap tightly with plastic wrap, ensuring no part is exposed to air. Store in the refrigerator and consume within 3 days for peak freshness.
Notes
- Note 1: Vegan ladyfingers can be homemade or store-bought; ensure they hold up well when soaked.
- Note 2: Vegan mascarpone is often made from soaked cashews, coconut cream, or tofu blended with vegan cream cheese alternatives.
- Note 3: White rum adds a subtle depth of flavor and aroma; can be omitted or substituted with a rum extract for an alcohol-free version.
- Chill time impacts firmness; longer chilling improves texture and flavor melding.
- Prep Time: 1 hour
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, International
