As with my other variations like pistachio tiramisu and limoncello tiramisu, this is not your traditional tiramisu.
While it does require a bit of planning, making the ladyfingers, vegan mascarpone, and passionfruit curd in advance, the result is a stunning dessert that's perfect for special occasions.
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🧾 Ingredients
Here's everything you need to make passionfruit tiramisu. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Ingredient Notes
Homemade ladyfingers: Store-bought vegan options can be hard to come by, so we're making our eggless savoiardi biscuits from scratch. They're light, spongy, and perfect for soaking up the vibrant passion fruit syrup.
Vegan mascarpone: This isn't widely available in stores, so we're making it from scratch using my easy dairy-free mascarpone recipe. It's perfect for plant-based tiramisu. You'll need a double batch for this dessert, and it can be made 1-3 days in advance.
Vegan passion fruit curd: Use this homemade passion fruit curd recipe for the freshest, most vibrant flavor. Half should be kept without the seeds (for blending), and the other half should be kept for that signature passion fruit topping. It's made with fresh passion fruit pulp, non-dairy milk, sugar, cornstarch, and vegan butter for a silky, tangy filling that adds a tropical twist to every bite.
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📷 Step-By-Step Images & Recipe Tips
Here's a visual overview showing how to make this dairy-free tiramisu. Please refer to to the detailed recipe card at the end of this page for full measurements and instructions. You can also hit the jump to recipe button at the top of this page to skip to it
Prepping the elements
Start by blending the vegan mascarpone cheese with about half of the passion fruit curd (just the smooth part, no seeds). Let it run in a high-speed blender until the mixture is silky and well combined.
Once it's nice and smooth, pop the blender jug into the fridge to chill while you get everything else ready. This helps it firm up a little, making it easier to layer later.
For the soak, simmering the passion fruit, sugar, and water briefly helps dissolve the sugar and bring out the flavor. Letting it cool fully is key, so the cookies soak up the syrup without turning mushy!
Assembling the tiramisu
Start with a thin layer of the mascarpone mixture on the bottom of your dish - this helps anchor the first layer of soaked ladyfingers.
When dipping the biscuits, keep it quick! You want to briefly dip them to absorb flavor without going soggy. Arrange a full layer of ladyfingers, trimming if needed to fit.
Layer up with half the mascarpone, then repeat with another round of soaked biscuits and the remaining mascarpone cream mixture. Smooth the top for a clean finish.
Chilling is key here, so give it at least 4-6 hours to set, but overnight is even better for the flavors and texture to come together beautifully. Then top with the remaining curd before serving.
💬 FAQs & Customizations
Nope! You can make what I like to call "cheat's mascarpone" if you are short on time, similar to what's used in this matcha tiramisu.
Whip together 600g (21 oz) vegan cream cheese and 120g (½ cup) vegan Greek-style yogurt for a fast, fuss-free alternative.
Absolutely! Just replace the rum with extra passion fruit juice or orange juice.
For sure, you could half the ingredients and make it in a lunch box or small glass container instead.
Alternatively, feel free to layer it up in serving glasses or individual bowls. Just be sure to cut the sponge fingers to the right size before dipping them in the passion fruit syrup, so they fit neatly into your chosen dish. It's a great option for smaller dinner parties or a personal treat!
Store covered in the fridge for up to 3 days. The flavor deepens over time. You can also store it in an airtight container in the freezer for up to a month. Thaw it on a plate in the fridge overnight before serving.
🍈 More Passion Fruit Desserts
📖 Recipe
Passion Fruit Tiramisu
Equipment
Ingredients
Prep Ahead (1-3 days in advance)
- ¾ batch (24) vegan ladyfingers *note 1
- 2 batches (750 g) vegan mascarpone *note 2
- 1 batch (500 g) vegan passion fruit curd half with seeds left in
Passion Fruit Soak
- 80 ml (⅓ cup) water
- 60 g (¼ cup) granulated sugar
- 80 g (⅔ cup) passion fruit pulp
- 60 ml (¼ cup) white rum *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 2 parts - half for the filling (without seeds) and half for the topping (with seeds).
- Passion fruit mascarpone: Add the vegan mascarpone and half of the passion fruit curd (without seeds) to a high-speed blender and blitz for a couple of minutes until combined. Once the mixture is smooth, stop blending and place the jug in the fridge until you're ready to assemble your tiramisu.
- Passion fruit soak: Combine the water, sugar, and passion fruit pulp in a saucepan and simmer over medium heat. Cook for 2-3 minutes, until the sugar dissolves. Remove from the heat and stir in the rum. Transfer to a shallow container and let it cool to room temperature.
- Assemble: Add 4 tablespoons of the chilled mascarpone mixture to the bottom of your dish and spread in an even layer.Quickly dunk half of the ladyfinger cookies into the passion fruit soak and arrange them in a single layer in the base of a baking dish. Cut them to size if and when needed to make an even layer of sponge fingers.
- Pour half the chilled mascarpone mixture on top and spread it using an offset spatula. Follow with a second layer of dipped ladyfingers. Spread the remaining mascarpone mixture on top, smoothing it with a spatula.
- Chill: Place in the fridge to chill and set for at least 4-6 hours. The longer it chills, the more set it will be, so overnight works great!
- Garnish: Once the tiramisu has set, spread the second half of passion fruit curd (with seeds) on top. If your curd is chilled, gently warm it over a double boiler to help it spread easily.
- Storage: Place it in a sealed container or wrap the baking dish well with plastic wrap so that no part is exposed to the air. Refrigerate for up to 3 days.
Notes
- Vegan Ladyfingers: The recipe uses 24 cookies, but I recommend making a full batch of 32 in case you need extra.
- Vegan Mascarpone: If you don't have time to make your mascarpone from scratch, make a quick version by whipping together 600g (21 oz) vegan cream cheese and 120g (½ cup) vegan Greek-style yogurt.
- Make a small batch of tiramisu by reducing the recipe. For an 8"x8" pan, reduce the recipe to ¾ (this will feed around 10 people), or for a loaf pan version (feeds 5-6), cut the recipe in half.
- White Rum: For an alcohol-free version, swap for extra sugar syrup and an optional half teaspoon of rum extract, vanilla extract, or vanilla bean paste.
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