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