Tamarillo Tiramisu


Tamarillo Tiramisu

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

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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

Step 1 - Slowly beat the cream cheese and beat into the egg mixture.

Step 2 - Whip the cream and add the vanilla essence. Fold into the egg yolk mixture.

Step 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

Step 1 - Cut tamarillos in half lengthways, leaving 1cm at the stem end intact.

Step 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.

Step 3 - Remove from heat and set aside to cool to room temperature. Place in the fridge for 20 minutes to chill.

Tamarillo Tiramisu Sponge fingers