Gloriously smooth and decadent, this passionfruit and pear tiramisu is a perfect autumn dessert. The pear is roasted in cinnamon and lemon, then served with creamy mascarpone. Make ahead of time to allow for the flavours to fully develop.
TIRAMISU RECIPE WITH PASSIONFRUIT
Serves 6
3 pears, quartered and cored
Juice of ½ lemon
1 tsp cinnamon
1 Tbsp sugar
2 eggs, separated
¼ cup sugar
200g mascarpone
Pulp from 2 passionfruit
½ cup Cointreau
Juice from ½ lemon plus ¼ cup water
12 sponge fingers
Extra passionfruit to top
¼ cup chopped mint
1. Preheat an oven to 170C.
2. On to a baking tray lined with paper place the pears, lemon, cinnamon and sugar. Toss to combine then bake for 15 minutes until soft. Remove and cool.
3. Beat the egg yolks and second quantity of sugar until light and creamy. Add the mascarpone and pulp, mixing well. Combine the Cointreau, lemon and water in a flat dish.
4. Dip the sponge fingers into the Cointreau mix and lay into six small or one large bowl. Top with mascarpone. Continue to layer, finishing with mascarpone. Refrigerate until needed.
5. Before serving top with pears, extra passionfruit and mint.
