In Florida, passion fruit are harvested during June, which is also the season for the best peaches in America, Georgia peaches. It must be time to make a passion fruit and peach tiramisu!
We have learned that it is alright to break with tradition and get playful with recipes for tiramisu. Passion fruit and peaches are juicy and create their own flavour with this creamy tiramisu. Enjoy!
Passion fruit and peach tiramisu – serves 6
- 250 grams mascarpone
- 50 grams caster sugar
- 1 tsp vanilla extract
- 284 ml whipping cream
- 9 passion fruits
- 1 orange, juice only
- 8 – 12 Savoiardi
- 3 peaches, thinly sliced
- Beat the mascarpone, sugar and vanilla until smooth. In a separate bowl, whisk the cream until it is softly whipped. Fold mascarpone mix into the whipped cream, then set aside.
- Cut 8 passion fruits in half, scoop pulp into a small bowl and stir in the orange juice. Slice the crusts off the brioche and cut each slice into quarters.
- Lay the savoiardi in the bottom of a trifle dish or glass bowl. Top this with a half of the passion fruit pulp and half of the peach slices, then spoon over half of the mascarpone cream. Repeat the layers once more (keeping a few peach slices back), topping off with a layer of mascarpone.
Use the pulp from the last passion fruit and the reserved peach slices to decorate. The tiramisu will keep in the fridge for up to a day (decorate just before serving).