Passion fruit tiramisu

VARIANT	CODE	PRICE	INSTOCK
250ml	PE.RSOILROSEMA0.25	£1.84 excl VAT	11

VARIANT	CODE	PRICE	INSTOCK
225g	RO.WHSHIITAKE.225	£4.42 excl VAT	19
500g	RO.WHSHIITAKE.500	£8.15 excl VAT	28

CODE	PRICE	INSTOCK
PE.RSOILCHILLI2	£11.65 excl VAT	2

VARIANT	CODE	PRICE	INSTOCK
500ml	PE.RAPESEEDOIL0.5	£2.03 excl VAT	0
5L	PE.RAPESEEDOIL5	£11.65 excl VAT	0

VARIANT	CODE	PRICE	INSTOCK
40g	RO.PORCINI.040	£2.02 excl VAT	4
225g	RO.PORCINI.225	£11.62 excl VAT	24

CODE	PRICE	INSTOCK
SC.FLAMBGELCHILP.2	£22.81 excl VAT	19

Calling all dessert lovers! This passionfruit twist on the classic Italian dessert is an absolute game-changer.

Passion fruit mascarpone ingredients

Separate the egg whites from the yolks.
In a bowl, blanch the yolks and sugar.
Beat the egg whites into peaks.
Add the egg whites to the egg yolks/sugar mix, then blend in the passion fruit puree and mascarpone until the mix is smooth.

Heat the passion fruit puree.
Soak the gelatin in cold water to hydrate it.
Mix the egg yolks and sugar, add the cornflour.
Heat and whisk vigorously until it boils.
Add the soaked gelatin and leave to cool, add the whipped cream and cooled passion fruit puree.
Assembly
Crush the speculoos into crumbs and place at the bottom of the verrine.
Fill with alternate layers of passion fruit cream and mascarpone. Repeat until the verrine is filled.
Place fresh passion fruit seeds on top to decorate.
Keep in the fridge for at least 24 hours before serving.