Pear Tiramisu with Passionfruit Recipe
How to make Pear Tiramisu with Passionfruit
Method
- For the pears, combine Prosecco, sugar, cinammon, lemon zest and vanilla extract in saucepan. Bring to a boil. Add whole pears, reduce heat to low, and simmer for 15 minutes, or until pears are tender, but not soft. Cover, and cool poached pears in liquid.
- Drain cooled pears and reserve poaching liquid. Slice pears into quarters making sure to remove the stem and seeds. Slice one quarter into thin slices and dice the other 3 quarters into 1cm cubes.
- Have ready 3 tall, stemless glasses.
- Line a small, shallow baking tray with the ladyfinger biscuits (or sponge cake pieces). Brush with the poaching liquid and wait at least 5 minutes for it to be absorbed.
- Place cream cheese, sour cream, sugar, milk, vanilla extract and lemon zest in food processor and pulse until smooth.
- To assemble: place 1 ladyfinger biscuit cut in half, into the bottom of each of the 3 glasses.
- Top with approximately 40g of the creamy mixture, then top that with a few of the pear cubes. Repeat. Finish with a final dollop of cheese mixture and some pear slices.
- Chill 1 hour to overnight in the fridge.
- Before serving, top each glass with a few spoonfuls of passionfuit pulp and garnish with mint leaves.
Optional: Dust with a little cacao powder or finely grated dark chocolate.
Tip: Use your own pantry alternatives. Substitute ladyfinger biscuits for sponge cake cut into small pieces. You can swap out the cream cheese and sour cream for mascarpone cheese. If you don’t have a pear handy, you can use a red apple instead.