A fresh take on the rich Italian dessert this mango tiramisu is best served sprinkled with vienna almonds for an extra nutty flavour.
1 cup orange juice
½ cup Galliano liqueur
½ cup thickened cream
¼ cup icing sugar
¼ cup caster sugar
250g packet sponge finger biscuits
3 medium mangoes, sliced
½ cup passionfruit pulp
1 Combine orange juice and half of the liqueur in a small, shallow bowl.
2 Beat cream and icing sugar in a small bowl with an electric mixer until firm peaks form. Combine mascarpone and remaining liqueur in a large bowl. Add cream mixture to mascarpone mixture and gently fold until combined.
3 Beat eggs and sugar in a small bowl with an electric mixer until thick and creamy. Gently fold egg mixture into mascarpone mixture.
4 Dip half the biscuits in the juice mixture and put a single layer of biscuit in the base of 8 glasses. Top biscuit with half of the mango and passionfruit. Spread half of the mascarpone mixture over the fruit. Dip remaining biscuits in juice mixture and repeat layers. Cover glasses with plastic wrap and refrigerate for at least six hours.
TIP: for the finishing touch, sprinkle with vienna almonds or peanuts and dust with icing sugar when ready to serve.
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