Try a tropical riff on the Tiramisu with Chinola Passion Fruit Liqueur

Chinola is incredible in cocktails, but it can also be your secret ingredient for crafting unique desserts! Our friend Chef Roger Rodríguez from Vesta Chocolate created this riff on the classic Italian dessert:

“Tiramisu is one of the best-selling desserts at Vesta – it is creamy, lightly sweet, and it has the bold taste of coffee that we love. I wanted to create a version using Chinola Passion Fruit Liqueur as a love letter to the Dominican Republic, where we consider passion fruit sacred. This is an easy recipe you can make at home that hits all the right textures and flavors. I took an unconventional approach by serving these individually in stemless wine glasses versus the traditional trifle or baking dish. I like the presentation better this way and it’s a perfect way to end the night.”

The Chinola Tiramisu can be enjoyed year-round and is perfect for celebrating special moments with friends and family. See recipe below to make it at home!



Chinola Tiramisu
Serves: 4
4 Eggs
1 Cup Sugar
1 cup Chinola Passion Fruit Liqueur, divided
9 oz Butter, cubed and at room temperature
28 Lady Finger Cookies, cut in half
You’ll need: 4 stemless wine glasses for serving

  1. In a medium bowl, whisk the eggs until they are even in color.
  2. In a small saucepan over medium-high heat, add 1/3 cup Chinola Passion Fruit Liqueur and the sugar. Bring to a boil and cook just enough for the sugar to fully dissolve. Remove from the heat.
  3. Gradually pour Chinola and sugar mixture into the eggs, whisking vigorously, until it is smooth. Return the mixture back into the saucepan. Heat gently, stirring constantly with a wooden spoon until it is thick enough to coat the back of the spoon (or until it reaches a nappé stage).
  4. Transfer the curd to a narrow and tall container. Add the butter. Blend it with an immersion blender (if you don’t have an immersion blender, a food processor can be used instead). Add 1/3 cup Chinola Passion Fruit Liqueur and process until smooth. Transfer to a bowl and put plastic wrap directly on top of the mixture to keep it from forming a skin. Refrigerate until the curd is chilled.
  5. To assemble, in a stemless wine glass, layer the Chinola Passion Fruit Liqueur curd with the pieces of lady fingers, ending with a cookie layer. Garnish with a generous drizzle of Chinola Passion Fruit Liqueur. Enjoy immediately.

Chef’s Note: Tempering is a method of combining two ingredients that are at two different temperatures to create a stable base. To avoid ending up with scrambled eggs, make sure you pour in the hot liquid slowly while whisking quickly.

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