By Periplus Editors, Quick & Easy Asian Tapas and Noodles
Reprinted with the express permission of Tuttle Publishing.
Sago, derived from a variety of palm trees, often forms the basis for many desserts in Asia. Here it contributes to a playful departure from the traditional tiramisu—where tropical fruits, instead of the expected chocolate and espresso, give oomph to a creamy mascarpone base.
Preparation time: 45 minutes
Cooking time: 30 minutes
Makes 8 portions.
2 passion fruits (see note), cracked open, flesh scooped into a bowl
3 tablespoons pomelo or grapefruit pulp
31/2 tablespoons dried sago pearls
4 halved Lady’s Finger biscuits or 8 thin slices of sponge cake Tiramisu
1 cup (125 g) mascarpone cheese
1/2 cup (125 g) cream
3 tablespoons sugar
Make the Tiramisu by whisking all the ingredients with a mixer at high speed for about 15 minutes until stiff. Set aside.
Combine the passion fruit and pomelo pulp in a bowl and mix well. Set aside.
Cover the sago pearls with water in a saucepan and boil for about 30 minutes until the pearls are translucent. Remove and rinse under running water. Drain and set aside.
To assemble, reserve 1 tablespoon of the fruit mixture and divide the rest into 8 portions. Place each portion and a piece of Lady’s Finger biscuit or a slice of sponge cake in a small serving bowl, and top with the Tiramisu in the center, then the sago on the side, all around the Tiramisu. Finally place a small amount of the reserved fruit mixture on top of the Tiramisu. Repeat with all the other passion fruit pomelo portions in this manner and serve chilled.
Note: If passion fruit is not available, try using ripe fresh mango or papaya, peeled and diced. Dried sago pearls are sold in boxes and plastic packets in Asian food stores. They are tiny, white pearls that become translucent when boiled.