Try this summer tiramisu with layers of fresh mango, light marscarpone cream and zingy passionfruit, plus biscuits soaked in orange juice and Cointreau to give you that delightful party fizz.
Serves about 20 people
What you need
500g marscarpone cream
600ml thickened cream
⅓ cup icing sugar
2 egg yolks
1 teaspoon vanilla extract
¾ cup Cointreau (or your choice of alcohol)
Juice of 3 oranges
500g savoiardi sponge biscuits
3 fresh mangoes
170g tin passionfruit pulp
What to do
Slice mangoes into 1 to 2cm thick slices and set aside.
Combine ingredients for the cream filling and using an electric beater/mixer, beat for 10 minutes until thickened.
Juice the oranges and pour the juice into a large bowl, then add in the Cointreau.
To assemble the tiramisu, dip each biscuit into the juice mixture and soak for a few seconds, then place into the bottom of a trifle bowl. Break the biscuits up to fill the odd holes. You should be able to fit 6 to 8 biscuits in one layer. Pour a few tablespoons of the juice mixture over the biscuit layer.
Top with one third of the cream filling, then with one third of the mango slices, taking care to arrange some slices along the trifle bowl wall, so it can be visible for presentation, but also making sure there are enough mango slices in the middle. Drizzle with one third of the passionfruit pulp.
Repeat two more times with the remaining ingredients. Then put into the fridge to set overnight before serving.
It’s absolutely light, fresh, sweet and delicious – an amazing crowd pleaser!