Solero Tiramisu
This refreshing Solero Tiramisu combines creamy mascarpone with tangy passion fruit for the perfect no-bake summer dessert that tastes like vacation.
Equipment
- 25x30 cm baking dish
- Electric mixer
- Saucepan
- Mixing bowls
- Spatula
Ingredients
- 400 ml heavy whipping cream cold
- 500 g mascarpone cheese room temperature
- 250 g quark or Greek yogurt
- 100 g powdered sugar
- 2 packets vanilla sugar or 2 tsp vanilla extract
- 600 ml passion fruit nectar or juice
- 300 g ladyfinger cookies Savoiardi biscuits
- 3 packets clear torte glaze or pudding powder
- 2 fresh passion fruits for decoration, optional
- 2 tablespoons coconut flakes for garnish, optional
Instructions
- Mix 3 packets clear torte glaze with 100 ml passion fruit nectar until smooth. Heat remaining 500 ml nectar until simmering, whisk in glaze mixture, cook 1 minute while stirring. Cool completely.
- Whip 400 ml cold heavy cream with vanilla sugar until stiff peaks form. In separate bowl, combine 500 g mascarpone, 250 g quark, and 100 g powdered sugar until smooth. Fold whipped cream into mascarpone mixture gently.
- Pour 200 ml passion fruit nectar into shallow dish. Dip 300 g ladyfingers quickly (1-2 seconds each). Layer half in 25x30 cm baking dish.
- Spread half the cream over ladyfingers. Add second layer of dipped ladyfingers. Top with remaining cream. Pour cooled passion fruit glaze over top and smooth.
- Refrigerate at least 3 hours or overnight. Garnish with fresh passion fruit and coconut flakes before serving.
Notes
- Keep cream very cold for best whipping results
- Don't over-soak ladyfingers to prevent sogginess
- Chill overnight for optimal flavor and texture
- Use sharp knife dipped in hot water for clean slices
- Can be made up to 24 hours in advance