Passion Fruit Tiramisu

Pastry recipe

Serves for 6 people

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Passion Fruit Tiramisu
 Fabrice Chalaye

Fabrice Chalaye

Passionate about cooking and pastry since early childhood, Fabrice Chalaye gets his NVQ in Cooking in part-time at M. Chartron’s restaurant in Saint Donat and then his HND in 2002. In 2003, he set ...
  1. Passion Fruit Mascarpone


    • Ambient fruit purée 100% : Passion fruit - 500ml
    • Mascarpone - 250g
    • Brown sugar - 115g
    • Vanilla sugar
    • Egg - 3
    • Speculoos

    Separate egg whites from yolks. In a bowl, mix yolks and both sugars until white. Beat the egg whites until peaks form. Add the egg whites to the yolk/sugar mixture then fold in the mascarpone and passion fruit puree until smooth.

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  2. Passion Fruit Cream


    • Ambient fruit purée 100% : Passion fruit - 500ml
    • Egg yolk - 4
    • Caster sugar - 125g
    • Maizena® - 50g
    • Gelatine (sheet) - 5
    • Whipped cream - 500g

    Heat the passion fruit puree. Soak the gelatin in cold water until soft.
    Combine egg yolks and sugar, add maizena. Cook and whisk vigorously until boil. Add the softened gelatin and let it cool, fold the whipped cream into the chilled passion fruit cream.

    Crush the speculoos into crumbs and place it at the bottom of the glass. Top with cream and passion fruit mascarpone, repeat until the glass is full.
    Place delicately fresh passionflower seeds for decorating.
    Store in the fridge for 24h at least before serving. 

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