*You’ll have this passionfruit tiramisu on repeat this spring.*
👉🏼 Find more recipes here: https://www.youtube.com/playlist?list=PLcRTRArq82oxoumR8YzwTITaIFLrMYdVa
Tiramisu is a timeless dessert for good reason, but baker Meriel Frandsen gave it a tropical twist! Layers of ladyfingers and tangy passionfruit style it up for its spring debut.
Instead of the usual coffee soak, the ladyfingers are dipped in a sweet-tart passionfruit syrup, then layered with a creamy mascarpone filling and dotted with homemade passionfruit curd. The result is a luscious, fruit-forward dessert that still honors the tiramisu’s traditional structure, but brings a zesty update perfect for spring.
Even better? It’s make-ahead friendly. Meriel recommended preparing it the day before to let the flavors meld and the texture set, making it the perfect low-effort, high-impact dessert for Mother’s Day brunch, lunch, or dinner.
You can find frozen passionfruit puree (already deseeded and ready to use) at specialty stores like Orson Gygi. While the recipe is designed for a 7×11-inch casserole dish, it can be easily halved if you’d prefer a smaller version.
Find more recipes from Meriel on Instagram, @mmmdessert.
Find the full recipe here: https://studio5.ksl.com/passionfruit-tiramisu-recipes-make-ahead-friendly/
What to Watch Next:
👉🏼 Spring Lemon Trifle: https://youtu.be/fwCwUV1Z5Vo
👉🏼 Lemon Meltaway Cookies
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[Music] Tiramisu is a timeless dessert for good reason. But my next guest is giving it a tropical twist. Layers of lady fingers and tangy passion fruit. Style it up for spring. Baker Marielle Franson will join us to is joining us to share her recipe with us. Passion fruit, right? Not something we normally keep stocked in the pantry, but we were saying during the commercial break it instantly elevates any recipe. It really does. It’s kind of a wild combination. And you wouldn’t anticipate it. Normally we do a tiramisu with coffee and maybe a little rum, but with this it’s awesome. It’s very simple. It’s just passion fruit and our mascar pone whip. So good. Where do we start? Well, first we have to talk about where we get the passion fruit. The passion fruit puree. It can be difficult to find. I used to have to scour the Asian markets to try to find one and then I’d have to deed it myself and I don’t want to have to do that. Ori now sells it as a puree in the freezer section. It’s awesome. It lasts forever in your freezer. So then when you want to use it, you just pull a little out. So did you turn that into something or did you I did I used it as a base for for most of this. So what we have is it’s actually very easy recipe. We have three ingredients. Uh four actually, including the lady fingers. Uh we have our passion fruit curd, which is literally just passion fruit, passion fruit puree, sugar, butter, and um egg yolks. So you made the curd. Yes. And it’s very easy. It’s a one pot recipe. You literally just stir it until it thickens up. Looks beautiful. So great. Then we have our syrup. And our syrup is passion passion fruit puree. Sorry, that’s a tongue twister. It’s a lot to say. And then we have sugar and a little lemon juice to really give it a zing. And then we have our mascar pone whip, which Have you ever had mascar pone before? I’ve had it. I’ve never made it. Okay. It I don’t make it myself. Um it looks like a cream cheese consistency when you use it. Okay. Um, it’s very, very light. Uh, and then heavy cream and powdered sugar. And that’s it. And you whip that together. And you whip it together. And it’s the most dreamy, airy, light, fluffy, everything. It lives up to that. Does a little bit of the puree go a long way, I think. So, yeah, I’ve used that for the past like eight or nine months with various things that I bake with. So, it’s lasted a while. Then we assemble. Then we assemble. So, we have our uh lady fingers, which are storebought. Those are one thing that you should never really make yourself. Not not necessary, right? So, what we do, it’s very easy. We just dip. Uhhuh. And then we place. Okay. Scoot that over. Dipping in the dip in the Do you call this a sauce or what did you call it? This is a syrup. Syrup. Thank you. Yep. This is a syrup. So, literally just dip dip. Yep. Move it on over. And then while you’re doing that, I am going to show you. Use this not napkin as a napkin. It works. And then what I’m going to do is I’m going to take my curd. If you don’t mind, grab that. And I’m going to take about a/4 cup and I am going to whip it into my uh mascar pone whip. So like very basic. Fold it in, whip it in, stir it in, however you want. It just gives it like a really nice kick. And then once we sort of folded it in, we are going to layer which is so easy. So I mean you guys, this is kind of like a trifle if you ever had a trifle before. So nice. Look how pretty that is with the beautiful marapone. So a layer of the marcapone combination. And then another layer of cookie and then another layer. I like to use an offset spatula so I can kind of like push it down easier. She’s working that like a boss, right? Yep. kind of push away from you. And then how do you top it once the second cookie layer goes on? Well, I like to do um a little drizzle of more lemon curd. Okay. Like this. I just I keep it in a piping bag, but you can just use a spoon or whatever. Okay. Yeah, the passion fruit. Oh, I see. In the middle. And then we’ll do another layer. Okay. And we got it. Fantastic. I’m making this. It’s so easy and so good. Right. So now the most important thing is unfortunately you can’t eat it right away. Okay. What are our instru Give us our marching orders. It’s a make ahead dessert. Okay. So, we have to make it one day and then serve it the next day. Oh, a whole day. Yeah. A whole day. And granted, some people say 12ish hours is fine, but I find that whole ex that whole day is just so important because it really absorb the the lady fingers really absorb the syrup and turn into sort of like a cakey texture. They soften as opposed to what is right now a crunch. So, I really like letting it sit. I think it just really absorbs all the flavors and it’s so delicious. Oh my gosh. So, we have some for you. I’m temp. Yeah, I’m already like in I’m in the club. And what I like to do because typically with the tiramisu, you just use cocoa powder because it’s a chocolate based dessert, right? And you cover it. Well, with this, I don’t have, you know, powdered passion fruit. So, fun. Isn’t that so fun? Little dollops of the curd on top. And those are edible flowers, I assume. They are. They are freeze-dried edible flowers. Pass the spoon, please. There you go. Oh my goodness. It’s This is tall. It is. So, that’s the other thing. It’s helpful to use like a Pyrex dish or something that is deep enough to give you the layers, right? I know. This tastes like something fancy you would eat at the Grand America, but it was so easy to do, right? And honestly, the star of the show is the mascar pone whip. Absolutely. I don’t think people realize that it’s so easy and accessible. You just get at the grocery mascarone at the grocery store. This feels like a good lunch today. I’m not even going to apologize for it. This is so good. remind us where we can follow along and get more recipes from you. I asked it a bad time, right? I know this is going in the mouth. It’s so good. I’m on Instagram. My Instagram is mm dessert. Dessert. Mm dessert. Dessert. You’ll remember that. Be sure to give her a follow. Thank you. Yeah. I also teach classes at Orangi. Mhm. So, super fun. We love that you do. And I love that you gave us a dessert mom can make. Yes. Because come on, mom will make, right? And she can make it early. She doesn’t have to make it on the day of. Yeah. Make it on Saturday. Enjoy it on Sunday. Thank you so much. We’ll link you over to her Instagram and her class schedule, too, from our website. [Music]