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Passion fruit tiramisu
30 m active | 2 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 541
  • Fat about 38g
  • Carbohydrates about 37g
  • Protein about 10g
This is needed
This is needed for 8 people
Mascarpone & quark cream
  • 500 g mascarpone
  • 400 g cream quark
  • 100 g sugar
  • 2 organic lemon, use grated zest only
  • 2 dl cream, beaten until stiff
  • 1 parcel vanilla sugar
Passion fruit topping
  • 2 tbsp sugar
  • 10 passion fruit, pulp scooped out
  • 1 tbsp water
  • 3 leaves gelatine, immersed in cold water for approx. 5 mins., drained
  • 1 sprig peppermint
  • 100 g sponge fingers
  • 3 dl orange juice
  • One shallow baking dish (approx. 2 l), rinsed with cold water
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And that's how it's done
And that's how it's done
Mascarpone & quark cream
Using the whisk on a mixer, beat the mascarpone, quark, sugar, vanilla sugar and lemon zest in a bowl until smooth. Fold in the whipped cream, cover and chill.
Passion fruit topping
Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the passion fruit pulp, cover and simmer until the caramel has dissolved. Remove the pan from the heat, stir in the gelatine. Leave the caramel to cool, cover and chill for approx. 2 hrs.
Pour the orange juice into a bowl. Dip half of the sponge fingers in the orange juice and place in the prepared dish. Top with half of the mascarpone & quark cream. Dip the remainder of the sponge fingers in the orange juice and arrange on top of the mascarpone & quark cream. Spread the remainder of the mascarpone & quark cream on top. Spread the passion fruit topping over the tiramisu, garnish with mint.

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