This time I tried something new- the reason for that was the Limoncello bottles, I collected the last 3 weeks.
I usually make the Tiramisu without fresh eggs, many people don´t like to have raw eggs in the dessert and I found out, that the taste is wonderful without them. Italians wont like that.
500 g Vanilla Yogurt 3,5 % fat
250 g Mascarpone
200 g double cream
2 1/2 tbsp icing sugar
1 passion fruit - the seeds and juice
juice of half a lemon
1 tsp vanilla paste
200 g Brioche rusk
150 ml Limoncello
6 drops Pandan extract
30 g dessicated coconut
decorations like edible paper leaves and fresh lemon balm
Beat the double cream to soft peaks, beat the Mascarpone with the icing sugar and mix everything with the yogurt and the extract until it gets green.
Add the juices and seeds and the vanilla paste.
Use a wide plate and fill in the Limoncello and dunk the brioche . Start with some of the cream mix,
lay one brioche layer and get more cream mix on top, more brioche and the last of the mix.
Decorate with dessicated coconut and the leaves and keep it in the fridge for one night before serving.