1/4

2/4

3/4

4/4

100%

By Katya Lyukum

Tropical Tiramisu

Name: Tropical Tiramisu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European, Italian, Mediterranean
Ingredients: 0.5 cup passion fruit puree; 2 oz butter; 0.5 cup sugar; 3 egg yolks; 12 oz mascarpone; 12 oz heavy whipping cream; 0.75 cup pineapple juice, no pulp; 0.75 cup passion fruit puree; 0.75 cup orange juice; 2 oz sugar; 3 tbsp coconut rum, substitute with white Hawaiian rum; 30 Lady Fingers

10 steps

Prep:15minCook:30min

Tiramisu (from tirami su, "pick me up" or "cheer me up") is a coffee-flavored Italian dessert. It is made of Lady Finger cookies (Savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, and topped with cocoa. My version is an adaptation of the cake featuring tropical flavors of passion fruit (lilikoi in Hawaiian), pineapple, orange, and coconut. Unlike the original Italian recipe, the egg yolks in my version are cooked. This recipe is for passion fruit lovers because it's the main hero! This recipe is for 3 layers of Lady Finger cookies, 10 per layer. It can be scaled down to two layers and up to four layers.

Updated at: Thu, 17 Aug 2023 09:02:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories540.4 kcal (27%)

Total Fat35.7 g (51%)

Carbs46.9 g (18%)

Sugars25.5 g (28%)

Protein6.6 g (13%)

Sodium82.1 mg (4%)

Fiber0.4 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

Instructions

for lilikoi butter

Step 1

Measure all the ingredients. Cube the butter. Have a saucepan, whisk, bowl, fine strainer, silicone spatula, and a clean jar with a lid ready.

Step 2

Combine all ingredients in a saucepan and place over medium heat. Cook for a few minutes, whisking until the mixture thickens and simmer. Turn off the heat and continue whisking occasionally while the curd is cooling and producing steam.

Step 3

Strain the curd into a bowl to remove unwanted egg solids. Pour strained curd into a clean jar, close the lid, cool to room temperature, and refrigerate. You can make lilikoi butter in advance.

for dipping syrup

Step 4

Combine juices and puree in a saucepan, add sugar, and cook, stirring. Cook the mixture down so that the volume is reduced by half. To make this step faster, use a pan with a large diameter.

Step 5

Cool the syrup to room temperature, add rum, and refrigerate in a closed container until ready.

for mascarpone cream

Step 6

Combine mascarpone, heavy whipping cream, and lilikoi butter in a bowl. Add a pinch of xanthan gum and whip until thick and smooth.

to assemble the cake

Step 7

Prepare a cake mold that fits a layer of 10 Lady Finger cookies. Line it with parchment paper on the bottom and the sides.

Step 8

Dip ten cookies into the dipping syrup and keep them submerged for about 1 min or until they soften.

Step 9

Arrange the cookies on the bottom of the cake mold. Cover them with a third of the mascarpone cream and spread it evenly.

Step 10

Repeat with the second and the third layers. Refrigerate the cake for 3-4 hours. Decorate it with shredded coconut, toasted coconut flakes, or thinly sliced fresh tropical fruits like mango, dragon fruit, pineapple, etc.