Passion fruit tiramisu

Passion fruit cream method

• 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.