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.

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!

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Course: Dessert

Ingredients Method Notes

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
• Cocoa powder for garnish

Method

 

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.
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.
3. Transfer the mascarpone cheese to a bowl and mix with a spatula for a few seconds. Add the liquor and mix again.
4. Beat the cooled egg yolks until light and fluffy. Then combine them with the mascarpone mixture.
5. Beat the cold heavy whipping cream until firm picks and very gently combine them with the mascarpone and yolks mixture.
6. Prepare all the ingredients for the dessert: the Savoiardi cookies, cold coffee, fruit puree and cheese mixture.
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.
8. Repeat all the layers again starting with mascarpone filling.
9. Refrigerate for at least three hours or overnight.
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.