Lemon and Passionfruit Tiramisu
This tiramisu is easy to put together as most ingredients are bought ready made.
Cheating? I guess I must agree; but a delicious cheating no doubt.
On a double boiler melt
100gms/3 1/2ozs white chocolate
In a bowl mix
1 1/2 cups sugarcane syrup
1/2 cup Limoncillo
Juice from one lemon
In another bowl whip chilled 1 1/2 cups whipping cream
In a third bowl beat with electric beaters
1 1/2 cups cream cheese at room temperature
1/2 cup sugar
dash of salt
1 cup/250ml passion fruit curd at room temperature
1 cup/250ml lemon curd at room temperature
Fold in the whipped cream
Fold in the melted white chocolate
Soak 24 savoyardi biscuits in the lemon and sugar syrup
In the bowl spoon a 1/4th of the lemon cream mix.
Lay over the soaked biscuits, top with more cream and repeat the cream.
Tuck the biscuits on the side of the bowl and over the cream for a second time and finish off with the rest of the cream and curd mixture.
Cover and chill overnight.
The biscuits are ready made available in most supermarkets. Simply make the syrup mix in a flatter bowl and quickly tumble them over 3 at a time.
The curd is ready in a bottle of 250ml.
This should serve 20 persons.
Use clean beaters to whip the cream. Use only 35% and not table cream.
The same beaters can be then used to beat the cream cheese and sugar. It will not work the other way around!
Limoncillo is an Italian lemon liquor made with lemon and vodka. You can substitute it for half lemon vodka and half lemon juice.
Sugar cane syrup is available in most Liquor stores.
Cream cheese must be plain and not flavoured. Mascoporne is the best alternate.
For the original click here Tiramisu
Recipes from my cookbook The Art of Parsi Cooking; reviving an ancient cuisine available here.