Mango and Passion Fruit Tiramisu

Soft and creamy dessert with a slight sourness of fruit puree that makes you want to eat more and more!

Ingredients:

Savoiardi cookies

250 g Mascarpone cheese (at room temperature)

300 ml cold heavy whipping cream

250 ml cold coffee

4 egg yolk

80 g sugar (for egg yolks)

100 g mango puree

100 g passion fruit puree

50 g sugar (for a fruit purée)

2 tbsp liquor Baileys

Cacao powder for garnish

Step 1

Peel and cut the mango into small pieces then make a puree using a hand blender. Add passion fruit puree and 50 g of sugar. Heat it up until sugar is dissolved. Set aside to cool down.

Step 2

Place the egg yolks and 80 g of sugar in a bowl over boiling water. Constantly stirring until the yolk’s mixture reaches 160 degrees. Set aside to cool down.

Step 3

Transfer the mascarpone cheese to a bowl and mix with a spatula for a few seconds. Add the liquor and mix again.

Step 4

Beat the cooled egg yolks until light and fluffy. Then combine them with the mascarpone mixture.

Step 5

Beat the cold heavy whipping cream until firm picks and very gently combine them with the mascarpone and yolks mixture.

Step 6

Prepare all the ingredients for the dessert: the Savoiardi cookies, cold coffee, fruit puree and cheese mixture.

Step 7

Spoon a layer of mascarpone filling onto the bottom of the cup. Dip the cookies into the coffee one at a time and place on top of the mascarpone filling. Use two to three ladyfingers and break into pieces as needed so they fit in the cup and create a full layer. Next spoon a layer of the fruit puree and cookies again.

Step 8

Repeat all the layers again starting with mascarpone filling.

Step 9

Refrigerate for at least three hours or overnight.

Step 10

Sprinkle with cacao powder before serving.

Notes:

Use the mascarpone cheese at room temperature.

To beat a heavy whipping cream use it very cold.

Store the dessert at the refrigerator for 2-3 days.