We were recently driving through Asquith when we noticed there were a few of those charming street stalls manned by local kids to sell local produce. There were two girls selling chokos and further down the street two boys selling eggs, tamarillos and limes. I love stopping and buying from them as I never had the wont or opportunity to be this enterprising when I was young. We would have taken some pictures of their cute baskets with the handmade signs but there was a very nearby situation with some motorcycle riders being booked by a policeman which made for a very strange vibe and not one where one would feel comfortable whipping out a huge camera.
My husband loves these as they are but then again he eats raw tomatoes like fruit, which I’ve never been able to do. I need a bit more adulteration to my food than him so I sought a suitable compromise.
Tamarillo Tiramisu
- 2 egg yolks
- 1/4 cup sugar
- 2-3 tablespoons Triple Sec or Grand Marnier
- 250g mascarpone
- 1 cup heavy cream
- 1 packet Sponge cake or sponge fingers
- Spiced tamarillo (see below)
- 1/4 teaspoon vanilla extract
1. Slowly beat the cream cheese and beat into the egg mixture.
2. Whip the cream and add the vanilla essence. Fold into the egg yolk mixture.
3. Trim the sponge cake or fingers to fit bowl or wine glass. Place one layer of sponge in the bottom. Cover with one third tamarillo pulp and one third cream mixture. Repeat layers twice then sprinkle the top with chocolate flakes. Chill before serving and preferably overnight to allow sponge finger biscuits to soften. You need only a couple of hours if using sponge cake.
Serves 4
Spiced Tamarillos
- 7 tamarillos
- 1/2 cup caster sugar
- 1/2 water
- 4 whole cloves
- 1 vanilla bean, split in half, seeds scraped
- 1 cinnamon stick
- 1 star anise
1. Cut tamarillos in half lengthways, leaving 1cm at the stem end intact.
2. Combine sugar and water, cloves, vanilla, cinnamon and star anise in a small saucepan over high heat. Bring to the boil. Reduce heat to medium-low and add tamarillo. Cook for 15 minutes. If you want to use half a tamarillo for garnish poach 4 halves for 2-3 minutes only-just enough time for it to become sweet with the syrup and the skin to slip off.
3. Remove from heat and set aside to cool to room temperature. Place in the fridge for 20 minutes to chill.
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10 Comments | Add your own
Dear NQN,
Do you have any leftovers?? I’m hungry, even more so after seeing this post!
Hi Cappucino-Sorry but my husband and my parents wolfed this one down in no time!
I’m not a big fan of tamarillo, and would never order it as a dessert, but your tiramisu looks so gorgeous! I love the colours - great photo !
Wow that is amazing. How clever. I love tiramisu and that one looks like heaven.
Hi Y-I’m not a huge fan of raw tamarillos either. This was the only way I could think that I would eat them
Thankyou! 
Hi Amelita-Thanks so much
It got a lot of appreciate murmurs and second helpings (which is always a good indicator).
How clever to use the Tamarillo’s this way!
I’ve not seen the “boudoir” brand of sponge finger biscuits before. But is that a “Unibec” logo on the packet?
To be honest, if I’ve eaten tamarillo in anything in my lifetime, I’ve not remembered it! So nothing comes to mind as far as what it tastes like?
Beautiful photo’s. I’m always worried about star anise overpowering things. I trust it works well with the poached tamarillo’s?
Hi Maria-Thanks, I did anything I could to avoid eating them as they were
It’s actually a Unibic packet, I just thought that printing Boudoir was interesting and I wasn’t sure what Boudoir’s had to do with sponge fingers
It’s like a tomato, perhaps crossed with a Persimmon in the slightest way but not enough to make it very sweet.
Thanks! The star anise didn’t overwhelm it at all, it was quite a nice balance of flavours I think as there were the other flavours, perhaps on it’s own it might be too much?
Hi guys,
Believe me tamarillos are gorgeous eaten anyway!! Blanch (pour boiling water over them for a couple of minutes) them then skin and slice onto toast, sprinkle with salt, pepper and sugar, yum; even better if left overnight before putting on toast. Try them in a shortcake, again, devine. They also make wonderful relish or chutney
Hi Fiona-Thanks for the suggestions
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[...] 6 quail eggs for $1 and 5 tamarillos for $1 (yes big spender me). The Tamarillos I made into a Tamarillo Tiramisu and as for the quail eggs, I had seen this recipe in a magazine which involved dipping them in [...]
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