Passionfruit Tiramisu

To make the curd: beat the egg in separate bowl with a fork. Add the lemon juice, zest, passionfruit puree, and sugar to small saucepan and heat over low-medium until sugar dissolves, occasionally mixing. Remove the saucepan from the heat and strain the mixture through the mesh sifter. Whisk in the egg and transfer all back into saucepan; return to low-medium heat, constantly whisking until mixture thickens and lightly coats bottom of the saucepan. Remove from heat, strain through the mesh sifter, and stir in the butter. Leave at room temperature to cool or make night before, cover with kitchen plastic to contact and refrigerate.

To make the syrup: add all of the ingredients to a small saucepan, heat on medium-low occasionally stirring until sugar dissolves. Remove from heat, transfer to shallow heatproof container, and allow to cool to room temperature.

To make the cream: add all of the ingredients accept the curd to the bowl of stand mixer fitted with the whisk attachment and whip on low speed, gradually increasing to highest until it doubles in volume and resembles "shaving cream like consistency" - be careful not to overwhip. Lightly swirl in the passionfruit curd.

To assemble: dip each lady finger in the syrup and tightly arrange in the dish. Top with 4-6 large icecream scoops of mascarpone cream, drizzle and swirl the curd over. Repeat above with the 2nd layer and decorate with pieces of lady fingers. Refrigerate for 4-6 hours before serving 💛