Easy Mango Passion Fruit Tiramisu Cups

Passion fruit is one of those fruits that are not easily available everywhere. Even if they are, they may be expensive. Passion fruit requires warmer climates to grow well. So you will see them in abundance in tropical climates such as Hawaii or Florida, and California grows a fair share of passion fruits too.

Where did I get my passion fruits from?

The fruit by itself can be quite sour, but they truly make the best desserts in my opinion! Rincon Tropics, based in Southern California is a farm that grows passion fruit, and they have been generous enough to send me a few boxes in the past. Their passion fruits have a lot of fruit and smell AMAZING!

How to store passion fruit pulp?

You can actually remove all the pulp from the ripe fruit, store it in deli containers in the freezer. It will stay good upto a year! You can also get passion fruit puree from Mexican grocery stores – I have done that as well.

My inspiration for the Mango Passion Fruit Tiramisu Cups

One of my favorite boba drinks to get is a mango passion fruit boba, usually with mango jelly or passion fruit boba in it. Inspired by this boba drink, I came up with this Mango Passion Fruit Tiramisu Cups! Although the recipe calls for 4 8 oz glasses, they can be made smaller to serve a party of 6.

The passion fruit curd can be made a day ahead. The rest is truly easy to assemble in half an hour really.

Passion Fruit Curd

The ingredients of the passion fruit curd are:

• Passion Fruit Puree : You can extract the pulp, strain it and get the puree or you can even get the frozen puree from Mexican grocery stores.
• Lemon Juice: Always use fresh lemon juice. The bottled stuff is no good.
• Granulated Sugar: I use regular C&H granulated sugar here.
• Egg Yolks: Always save the egg yolks if you are using only the egg whites and freeze them in a deli container. Put a date on it. You never know when you may need to use it.
• Vanilla extract: for added flavor.
• Unsalted Butter: to make the curd smooth and set it as well.

Jasmine Green Tea

The brand of Jasmine Green Tea that I use is the Numi Brand and I get it from Amazon, linked here. You can get tea bags too, and use 2 of the tea bags for the quantity needed. I love this tea, and I use it all the time to make my afternoon teas!

What mango pulp to use if you cannot get access to fresh mangoes?

For the mango pulp, be sure to use ripe mangoes, if you are making the pulp by yourself. I always squeeze out as much pulp as possible from the seed as well by squeezing the seed between your fingers and palm.

The best mango pulp is the Indian Alfonso Mango Pulp that I get from the Indian grocery store. You can also get it online on Amazon. That pulp has the best taste.

Mango Whipped Filling

The ingredients of the mango whipped filling are:

• Heavy Cream: Heavy cream provides a lovely silky velvety texture to the final filling.
• Mascarpone: Classic Tiramisu has mascarpone. I get the tub from Trader Joe’s which is the most economical in my opinion.
• Mango Puree: The mango puree that I add is the Alfonso mango puree that I get from the Indian grocery stores, but feel free to puree your own mangoes. Make sure the mango is ripe. A good variety is the Champagne or the Kent Mangoes.
• Vanilla extract: I always love adding flavor in the form of vanilla extract.
• Powdered Sugar: The powdered sugar variety is C&H that I use.

Assembly

The assembly is really straightforward once you have the passion fruit curd, the jasmine green tea and the mango whipped filling all ready to go.

Simply take glasses and pipe the mango whipped filling, which is in a 16 inch pastry bag fitted with a round piping tip, at the bottom of the glass. Then add the lady finger dipped in the jasmine green tea.

Next comes more whipped filling, passion fruit curd and mango bits. We add the lady fingers again and then the filling to finish it off.

If you choose to fill smaller glasses, then the layers will be fewer per glass. Evenly distribute all the components between the smaller glasses.

This Mango Passion Fruit Tiramisu Cups are #eggless! They come together so quickly, are super easy, and SO DELICIOUS AND FUN TOO!

Other Mango and Passion Fruit Desserts on my blog

• Mango Curd Bars
• Mango Kesar Shrikhand Cookie
• Easy Mango Berry Icebox Cake
• Mango and Ginger Hand Pies
• Passion Fruit Sheet Cake with Passion Fruit Buttercream

Hope you are enjoying the last few days of Spring and getting ready for Summer!

XO
Amisha

Easy Mango Passion Fruit Tiramisu Cups

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• Amisha Gurbani

These Mango Passion Fruit Tiramisu Cups are an easy dessert for the summer. This dessert is inspired by my favorite Mango Passion Fruit Jasmine Green Tea Boba! It starts off with passion fruit curd, made with fresh passion fruits. You can use puree from the grocery store as well, to make the curd. Next is Jasmine Green tea, slightly sweetened to dip the lady fingers in. Then we have a mango mascarpone filling, and also bits of fresh mango, all assembled in glasses for individual portions. Powdered freeze dried strawberries and mint are added for a finishing touch. They will surely be a hit with your party!

Makes 4 8 oz glasses or 6 smaller glasses

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Ingredients:

Passion Fruit Curd

• 1/4 cup passion fruit juice (about 4 to 5 passion fruits)
• 2 tablespoons lemon juice
• ½ cup (100 grams) granulated sugar
• 2 egg yolks
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 3 tablespoons unsalted butter

Jasmine Green Tea

• 1 1/4 cups water
• 2 tablespoons jasmine green tea
• 2 tablespoons granulated sugar

Mango Whipped Filling

• 1 cup heavy cream, chilled
• ½ cup powdered sugar
• 1 cup mango puree (preferably Alfonso mango pulp)
• 1 8oz tub mascarpone, cold
• 1 ½ teaspoons vanilla extract
• 16 inch pastry bag
• ¾ inch round piping tip
• 12 to 14 lady fingers or Savoiardi
• 1 ripe mango, cut into tiny pieces
• Freeze dried strawberry powder to garnish
• Mint leaves to garnish

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Method:

Passion Fruit Curd

1. Remove the pulp/seeds and juice from all the passion fruit into a strainer, over a bowl. Using a rubber spatula, press on the seeds continuously, to extract as much juice as possible from the passion fruit pulp. Scrap underneath the strainer with the spatula, to get all the pulp from the bottom of the strainer into the bowl.
2. Add the lemon juice into the passion fruit juice, along with ¼ cup of the sugar.
3. Heat a small saucepan with the passion fruit-lemon juice.
4. Meanwhile, in a medium bowl, whisk the egg yolks and the remaining sugar, beat it with a whisk vigorously one direction until the color is pale yellow and the mixture is ribbon-like in consistency and flow.
5. The juice mixture is warm. Add about ¼ cup to the egg yolk mixture and whisk to temper the yolks. Add the entire yolk mixture into the juice, and keep stirring continuously.
6. Using a rubber spatula, stir the mixture continuously for about 5 to 6 minutes. It will thicken as you keep stirring. Remove from the heat. Test it for doneness by taking your forefinger through the curd, on the rubber spatula. If it leaves a clean line, then curd is done.
7. Add the unsalted butter and whisk until combined and the mixture is smooth and silky in texture.
8. Add the vanilla extract, stir to combine. Cover with a plastic wrap so that it does not form a film on the top. Store the passion fruit curd in the fridge to cool.
9. Once cooled after 3 to 4 hours, it will firm in consistency. Using a rubber spatula, pour it into a glass jar, seal and store in the fridge for upto 2 weeks.

Jasmine Green Tea

1. In a small saucepan, on medium to high heat, add all the ingredients and stir to combine. Bring the tea to a boil, and boil for about 3 to 4 minutes. Switch off the stove. Steep the tea for 5 minutes by covering the saucepan.
2. Strain the tea and bring it to room temperature.

Mango Whipped Filling

1. Using a hand mixer or a stand mixer with a whisk attachment, whip the heavy cream, along with the powdered sugar for a minute, until you get soft peaks.
2. Add the mango puree and whisk to combine.
3. Add the mascarpone and vanilla and whisk again until well combined.
4. Add the mixture to a 16 inch piping bag with a round tip. Set it aside.

Assembly

1. In the glasses, pipe a round of the mango whipped filling to cover the base.
2. Dip the lady finger into the tea for a quick 2 to 3 seconds, turn and dip again for 2 to 3 seconds. Break the lady finger in half and fit it into the glass. If there is some empty space, add another piece of lady finger dipped in the tea briefly, to fit in the empty space.
3. Pipe the mango whipped filling.
4. Add about a heaped tablespoon of passion fruit curd and spread it evenly.
5. Add mango pieces and spread evenly.
6. Dip the lady finger into the tea for a quick 2 to 3 seconds, turn and dip again for 2 to 3 seconds. Break the lady finger in half and fit it into the glass. If there is some empty space, add another piece of lady finger dipped in the tea briefly, to fit in the empty space.
7. Finally pipe mango whipped filling to the top. Using a small flat spatula, even out the whipped filling, removing the excess into a bowl. Set it aside.
8. Repeat for the remaining 3 glasses. Place in the fridge to set for atleast 4 hours.

Decorate before serving

1. Using a fine sieve, sprinkle freeze dried strawberry powder on top of the glasses.
2. Garnish with mint leaves. Serve immediately.

Notes

• You can also get passion fruit puree from Mexican grocery stores.
• The best mango pulp is the Indian Alfonso Mango Pulp that I get from the Indian grocery store. You can also get it online on Amazon.
• The lady fingers can be found at Amazon linked here.
• The tiramisu cups are best served the next day. You can keep them for 2 days at the most. Decorate just before serving to maintain freshness of the overall look.