Mango and Passionfruit Tiramisu

Mango and Passionfruit Tiramisu

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About this recipe: Not a traditional tiramisu, this one uses fresh mango and passionfruit. You'll need about 3 large passionfruit for this recipe.


Serves: 8 

  • 1 cup (250ml) orange juice
  • ½ cup (125ml) Galliano liqueur*(for a non-alcoholic option see footnote)
  • 1 (250g) packet savoirdi sponge finger biscuits
  • 3 medium mangoes, peeled and sliced
  • ½ cup (125ml) passionfruit pulp
  • ½ cup (125ml) thickened cream
  • ¼ cup (45g) icing sugar
  • 500g mascarpone cheese
  • 2 large eggs
  • ¼ cup (60g) caster sugar
  • ½ cup (55g) chopped almonds
  • Extra icing sugar for decoration

Prep:1hr  ›  Extra time:6hr chilling  ›  Ready in:7hr 

  1. Combine the juice and half of the liqueur in a small, shallow bowl.
  2. Dip half of the biscuits in the juice mixture then place the biscuits in a single layer over the base of a 2.5 litre glass serving dish.
  3. Top the biscuits with half of the mangoes and passionfruit pulp.
  4. Beat the cream and icing sugar in a small bowl with an electric mixer until stiff peaks form.
  5. Combine the mascarpone and the remaining liqueur in a large bowl, fold in the cream mixture.
  6. Beat the eggs and caster sugar in a small bowl until thick and creamy. Gently fold the egg mixture into the mascarpone mixture.
  7. Spread half of the cream mixture over the fruit in the dish.
  8. Dip the remaining biscuits in the juice mixture and then repeat layers.
  9. Cover the dish and refrigerate for at least 6 hours.
  10. Sprinkle with chopped almonds and dust with extra sifted icing sugar, if desired.

*Galliano Liqueur is a sweet Italian liqueur flavoured with anise, herbs and vanilla.

Suggestion for a halal option: Make a simple syrup that is not too sweet, infused with mint, star an

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