Julien Vilder’s Kitchen

Peruvian style tiramisu with Lúcuma

Lúcuma Tiramisu

This Andean inspired dessert is the perfect no-bake pastry to make this summer. Mascarpone cream flavoured with Peruvian lúcuma pulp, espresso soaked lady fingers topped with cocoa powder what more could you ask for. Lúcuma is a fruit native to the Andes mountains found from southern Colombia to northern Chile and is especially popular in Peru. Lúcuma can be found frozen in Latin grocery store in pulp form. This recipe can easily be made eggless by replacing the regular savoiardi biscuits with vegan ones made with aquafava.

⏰Prep Time: 30min ⏲️Rest Time: 8h 🍽️Servings: 8-10

Ingredients:

Mascarpone cream:

• 1 cup heavy whipping cream
• 2 cups mascarpone
• 1 cup Lúcuma pulp (available in Latin grocery stores)
• 1/2 cup caster white sugar

To build the tiramisu :

• 24 savoiardi cookies
• 1 cup of espresso
• 2 tbsp of cocoa powder

Directions:

1. Defrost the Lúcuma pulp and set aside.
2. Pull several shots of espresso (enough to make 1cup) and let it cool to room temperature.
3. In a stand mixer, whisk the cream until stiff peaks. Then set aside.
4. In the bowl of the stand mixer combine sugar and the mascarpone and with the whisk attachment, beat it until its homogenized. Then add the Lúcuma pulp and continue to beat until fully incorporated.
5. Remove the bowl from the stand mixer and in se ark increments add the whipped cream and fold in to preserve as much air as possible.
6. Use a 8” by 8” cake pan.
7. Start by dipping the biscuits in the cold espresso for one second do not let them get mushy! And then place them on the bottom of the cake pan.
8. Spread some cream about 1” thick over the biscuits and repeat until you have no more biscuits.
9. Make sure that the final layer is cream and with a spatula even it out.
10. Dust over cocoa powder and refrigerate at least 8 hours to set.
11. Enjoy 🙂