Ingredients
For the Vegan Ladyfingers
- ¾ batch vegan ladyfingers (see note 1)
For the Vegan Mascarpone
- 2 batches vegan mascarpone (see note 2)
For the Passion Fruit Curd
- 1 batch vegan passion fruit curd (divide into two parts: half with seeds, half without)
For the Passion Fruit Soak
- 80 ml water
- 60 g granulated sugar
- 80 g passion fruit pulp
- 60 ml white rum (see note 3)
Instructions
- Prep ahead: Make the vegan mascarpone, vegan ladyfingers, and vegan passion fruit curd up to 3 days ahead. Divide the passion fruit curd into two parts – half for the filling without seeds, and half for the topping with seeds.
- Passion fruit mascarpone: In a high-speed blender, combine the vegan mascarpone with the seedless half of the passion fruit curd. Blend for a couple of minutes until smooth and fully combined. Stop blending and chill the mixture in the fridge until ready for assembly.
- Passion fruit soak: In a saucepan over medium heat, combine the water, sugar, and passion fruit pulp. Simmer gently for 2-3 minutes until the sugar dissolves completely. Remove from heat, stir in the white rum, transfer the mixture to a shallow container, and let it cool to room temperature.
- Assemble: Start by spooning 4 tablespoons of the chilled mascarpone mixture evenly across the bottom of your baking dish. Quickly dunk half of the vegan ladyfingers into the passion fruit soak and arrange them in a single even layer at the base. Trim cookies as needed to fit the dish.
- Layer: Pour half of the remaining mascarpone mixture over the ladyfingers and spread evenly using an offset spatula. Add a second layer of soaked ladyfingers, then top with the rest of the mascarpone mixture smoothing the surface carefully.
- Chill: Cover the dish and place it in the refrigerator to chill and set for at least 4 to 6 hours. For best results, chill overnight to allow the tiramisu to fully set and develop flavors.
- Garnish: Once set, gently warm the reserved passion fruit curd with seeds over a double boiler if chilled, then spread it evenly on top of the tiramisu for a beautiful seeded finish.
- Storage: Store the tiramisu in a sealed container or cover tightly with plastic wrap to prevent air exposure. Refrigerate for up to 3 days for optimal freshness.
Notes
- Note 1: Vegan ladyfingers can be homemade or purchased depending on preference.
- Note 2: Vegan mascarpone is typically made from cashews or tofu to mimic the creamy texture.
- Note 3: White rum adds flavor to the soak; it can be omitted or substituted with a non-alcoholic alternative as desired.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
