Ok, I know a classic Tiramisu has coffee and marsala in it, but I wanted a dessert Tiramisu that was lighter and fruitier.
So I adapted this to suit a lunchtime dessert – to celebrate my little baby boy (who is growing up way too fast). It went very fast, so I almost didn’t get a photo of this. Luckily my sisters-in-law reminded me, when they requested the recipe on the day.
I’m still a massive fan of a rich, coffee tiramisu – It happens to be one of my favourite desserts. This recipe, while still being quite rich, is made a fraction lighter by the use of fresh passionfruit.
Passionfruit and Nectarine Tiramisu Recipe
- 250 grams of Savoiardi Sponge Finger Biscuits
- 1 cup freshly squeezed Orange Juice
- 250 grams or Mascarpone
- 300ml Thickened Cream
- 1/3 cup Icing Sugar Mixture
- 1 tsp Vanilla extract
- 250ml Passionfruit Pulp ( I used 5 large passionfruit)
- 5 Nectarines, sliced4 steps to make this recipe
- Beat the cream, icing sugar and vanilla in a medium bowl, until stiff peaks form. Fold in the Mascarpon
- Combine the orange juice with half the passionfruit pulp. Soak the sponge finger biscuits in the liquid and lay them in a shallow 2.5litre serving dish.
- Top with half of the mascarpone mixture, smooth, then scatter over half the sliced nectarines. Repeat with the remaining soaked savoiardi biscuits and mascarpone.
- Scatter the remaining nectarine slices over the top, then drizzle over the remaining passionfruit pulp. Cover and refrigerate for 5 hours or overnight.