This is tiramisu exactly as you know it with the addition of one magical ingredient from Peru: lucuma fruit. To me, the brilliant gold flesh of lucuma tastes like a combination of caramel, sweet potato and pumpkin. With a bit of banana leaf undertones. Kelly, the owner of Mi Tierra in Tulsa, tells me that, while lucuma fruit is folded into ice cream, drinks, and more, tiramisu is the “big city” way to enjoy the fruit in Lima.
| Servings | Prep Time |
| 6-8 people | 20 minutes |
| Passive Time |
| 8 hours |
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This is tiramisu exactly as you know it with the addition of one magical ingredient from Peru: lucuma fruit. To me, the brilliant gold flesh of lucuma tastes like a combination of caramel, sweet potato and pumpkin. With a bit of banana leaf undertones. Kelly, the owner of Mi Tierra in Tulsa, tells me that, while lucuma fruit is folded into ice cream, drinks, and more, tiramisu is the “big city” way to enjoy the fruit in Lima.
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Ingredients
- 4 large eggs , separated (the freshest you can find)
- 1/3 cup superfine sugar (caster sugar)
- 24 oz marscapone cheese , room temperature
- 2/3 cup lucuma
- 40-60 lady fingers (Italian Savoiardi)
- 2 tsp unsweetened cocoa powder
- 1 cup frozen lucuma pulp , thawed
For the dipping liquid:
- 2 cups water
- 3 Tbsp instant espresso
- 3 Tbsp dark rum
Servings: people
Units:
Instructions
- Take the freshest eggs you can find and separate them into two bowls (the large one for the yolks). Then whip the egg whites with half the sugar until soft peaks form, like little clouds on the tips of your beaters.
- Next, beat the room temperature marscapone with the egg yolks and remaining sugar.
- Here’s the fun part – add the golden, glorious, caramel-luscious lucuma (if using frozen pulp, please thaw it). Fold the lucuma mixture with the egg whites until a soft, pale orange mixture forms.
- Now, begin to assemble the tiramisu. Kiss each ladyfinger to the espresso/rum mixture, on both sides. You don’t want to submerge it, or else you’ll end up with soggy tiramisu. Layer in a trifle dish or lasagna pan, starting with a layer of lucuma mixture, then the cookies. Keep going, alternating between the cookies and the lucuma mixture, finishing with a layer of lucuma.
- Note: To make a pretty line of cookies on the outside, break the cookies in half, dip the broken half in espresso mixture, and press against the glass. This creates a seal and really pretty line. Dust with cocoa powder.
- Cover and refrigerate overnight. Enjoy cold!
Recipe Notes
Goya makes frozen lucuma pulp, so most well-stocked Hispanic/Latin markets should carry it (call ahead to be sure). If you live in Tulsa, Oklahoma, Mi Tierra has the hook up (and while you’re there, have a bite of Peru at the restaurant.