Not a traditional tiramisu, this one uses fresh mango and passionfruit. You'll need about 3 large passionfruit for this recipe.
1 cup (250ml) orange juice
1/2 cup (125ml) Galliano liqueur
1 (250g) packet savoirdi sponge finger biscuits
3 medium mangoes, peeled and sliced
1/2 cup (125ml) passionfruit pulp
1/2 cup (125ml) thickened cream
1/4 cup (45g) icing sugar
500g mascarpone cheese
2 large eggs
1/4 cup (60g) caster sugar
1/2 cup (55g) chopped almonds
extra icing sugar for decoration
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Directions Preparation:30min › Extra time:6hours chilling › Ready in:6hours30min
Combine the juice and half of the liqueur in a small, shallow bowl. 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.
Top the biscuits with half of the mangoes and passionfruit pulp.
Beat the cream and icing sugar in a small bowl with an electric mixer until stiff peaks form.
Combine the mascarpone and the remaining liqueur in a large bowl, fold in the cream mixture.
Beat the eggs and caster sugar in a small bowl until thick and creamy. Gently fold the egg mixture into the mascarpone mixture. Spread half of the cream mixture over the fruit in the dish.
Dip the remaining biscuits in the juice mixture and then repeat layers. Cover the dish and refrigerate for at least 6 hours.
Sprinkle with chopped almonds and dust with extra sifted icing sugar, if desired.
Hi this fantastic recipe. I freeze it instead of putting in the fridge. Also, 2nd time I did it, I used 42 Degree and Below vodka, as I forgot to buy the aniseed liquor. This could b good alternative for those who are not into liquorice... Good luck!!! - 19 Feb 2013