Passion fruit tiramisu recipe made with mascarpone, ladyfingers, eggs, sugar, rum and passion fruit.


  • 3 large eggs, yolks and whites separated
  • ½ cup of sugar
  • ½ tbs rum
  • 450 g  mascarpone cheese, room temperature
  • 2 cups of passion fruit concentrate or pure passion fruit juice, made from about 8-10 large passion fruits
  • 2 packs of ladyfingers
  • Fresh passion fruit pulp (with seeds) for topping, from about 2-4 passion fruits


  1. In a medium size bowl, beat the egg yolks with the sugar and rum until foamy.
  2. In another bowl, beat the egg whites until they become fluffy and stiff.
  3. Add the mascarpone cheese to the egg whites; use a spoon to gently fold in the mascarpone.
  4. Use a spoon to gently stir in the egg yolk and sugar mix.
  5. Dip each ladyfinger into the passion fruit concentrate until well moistened but not soggy. 6. Place the passion fruit dipped ladyfingers in a square or rectangle serving dish until you have a full layer of ladyfingers – if needed cut some of them in half or to the right size so that the entire bottom of the dish is covered.
  6. Cover the passion fruit dipped ladyfingers with the mascarpone mixture cream and some fresh passion fruit pulp (if you have enough fresh fruit – if not save for the topping).
  7. Top with another layer of passion fruit dipped ladyfingers.
  8. Finish with a final layer of mascarpone mixture.
  9. Refrigerate the tiramisu for at least 6 hours, overnight is ideal.
  10. Spoon the fresh passion fruit pulp over the tiramisu right before serving.

4 thoughts on “Tiramisu

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