mango and passionfruit tiramisu

Tiramisu has so many things I love, the cloud of light, creamy mascarpone, alcohol soaked sponges, and that rich chocolate cocoa powder hit, but I find the coffee just too bitter. This fruit version is coffee and cocoa free, so sweeter than the original, and a fabulous make ahead dessert for a summer soirée. I had a big bag of "scruffy mangoes" so went a bit nuts with the mango roses, pretty, but completely unnecessary, just cut the extra mango into slices and have an extra half an hour to yourself. Square and rectangular dishes are traditional for tiramisu, and work really well with the savoiardi biscuits, but once they've been dunked the sponge fingers break really easily so any shaped dish will do, I'm always looking to use this beautiful glass dish, love seeing the layers. This is the latest in my series of recipes developed for Harris Farm Markets. Feels like summer already!

mango and passion fruit tiramisu

serves 8

3 mangoes, plus 1 for decoration

10g caster sugar

1 tbsp lemon juice

1 egg, plus 2 egg yolks

60g caster sugar

50 ml triple sec

250g mascarpone

1 tsp vanilla paste

150ml thickened cream

100ml passion fruit juice, plus 2 passionfruit for decoration

100ml triple sec

200g savoiardi biscuits

• peel and slice the flesh of 3 mangoes, keep the fourth for decorating the finished tiramisu, place in a bowl, sprinkle the 10g caster sugar over the sliced mango, add the lemon juice and stir to combine. Set aside

• find a heatproof bowl that fits snuggly over a saucepan, add an inch or so of water to the pan and bring to a simmer. Put the egg, yolks, sugar and alcohol in the heatproof bowl and whisk to combine. Turn the heat down so the water in the pan is just barely bubbling, then place the bowl over the pan and whisk, whisk, whisk! Keep whisking until the egg/sugar combo is thick and creamy and the sugar has dissolved, the mixture will feel hot and smooth to the touch. Set aside to cool.

• in a clean bowl, whip the mascarpone and vanilla until smooth, add the cream and continue whipping to soft peaks, then using a whisk, gently fold through the cooled egg/sugar mixture. 

• combine the passion fruit juice and triple sec in a flat bottomed dish large enough to fit a savoiardi biscuit, dip the biscuits, one at a time, in the liquid and form a layer of on the base of your serving dish. Spread half the sliced mango over the biscuits, and top with half of the mascarpone mixture.  Repeat with the remaining biscuits, mango, and mascarpone. Cover the dish with cling wrap and place in the fridge for at least 4 hours, the layers need to get to know each other, over night is even better.

• when you are ready to serve, slice the remaining mango, use it and the additional passion fruit to decorate the tiramisu, and serve immediately.

• cover leftovers and store in the fridge for up to 3 days