• rodica godlewski

passion fruit and port tiramisu ice cream cake

Updated: Jun 16, 2019


I love a good twist on a classic dessert and this one using port and passion fruit for a tiramisu is just delicious. The days are getting longer, the birds are singing outside therefore it is time for light and airy ice cream desserts. I went to the store the other day and got a few passion fruit. I love how well their sourness pairs with the sweetness of the whip cream and mascarpone cheese.

Port is one of my favorite wines to use in desserts. It has a wonderful woodiness that complements fruity passion fruit flavors. This tiramisu cake is great to enjoy just by yourself (if you are like me), or shared with friends over a candlelit dinner. It is a perfect end to a spring feast.


RECIPE


for the ice cream cake

  • 8 oz mascarpone cheese, room temperature

  • 8 oz frozen whip cream, thawed on the counter for 15 minutes (I used Cool Whip)

  • juice and zest of one small lemon

  • 1 tablespoon passion fruit syrup (I used Monin)

  • one package (7.05 oz) ladyfingers (I used Savoiardi)

  • 1/2 cup port wine (I used Croft Tawny Porto)

for the decoration

  • 2 passion fruit


INSTRUCTIONS

  1. In a bowl whisk the mascarpone, whip cream, lemon juice, lemon zest, and passion fruit syrup until everything is incorporated.

  2. Using the whip cream plastic container, start layering the mascarpone mixture at the bottom (about 1/2 cup). Continue with a layer of ladyfingers dipped in port, then another layer of mascarpone mixture, then another layer of ladyfingers dipped in port. Finish with a layer of mascarpone mixture (reserve 1/4 cup, for the topping of the ice cream cake, set aside and refrigerate). Freeze the cake for about 6 hours.

  3. When the cake is frozen, cut out the plastic whip cream container and discard. Place the ice cream cake on a serving dish, top with the remaining 1/4 cup of the mixture previously refrigerated, and decorate with the passion fruit pulp.

  4. Let the ice cream cake sit at room temperature for 15 min and then serve.










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©2019 by cooking is my inheritance. Rodica Godlewski.