Mango-Passion Fruit Tiramisu
This Tiramisu recipe is a great summer alternative to the classic. By using both mascarpone and ricotta you will get a lighter cream than usual and the mango-passion fruit puree turns this dessert into a tropical dream.
Ingredients
250g Mascarpone
250g Ricotta
1 pk Spongefingers
2 fresh egg yolks
3 tbs sugar
350g Mango (fresh or frozen)
5 Passion Fruits
mango juice
cocoa Powder
optionally chocolate for garnish
Method
Peel the mango, cut into smaller pieces and place in a bowl. Cut passion fruit into halves and scoop the seeds out with a spoon. Add them to the mango bowl. Use a hand mixer to turn into puree.
Mix egg yolks and sugar with the hand mixer until creamy and white. Add the ricotta and mascarpone then mix under with a hand whisker.
Pour some mango juice into a bowl and dip sponge fingers briefly into the juice. Layer the sponge fingers out in a medium sized baking tin.
Add a layer of the mango-passion fruit puree and then a layer of the mascarpone-ricotta cream.
Let the Tiramisu chill in the fridge for a few hours.
You can serve the Tiramisu in two different ways:
If you’d like to stick to the traditional coca topping, simply dust the Tiramisu with cocoa powder by using a sifter and optionally grate some chocolate on top for garnish (You can use a cheese grater).
If you’d like to keep it light and fruity, finish the last layer with some more mango-passion fruit puree.