Mango Passion Fruit Tiramisu with Pistachio Crumble
Don't tell the Italians, but mango even makes an excellent addition to this cult dessert. Try it and be amazed!
- Serves: 8 persons
Ingredients
- 500g mascarpone
- 250g crème fraîche
- zest of 2 limes
- 2egg whites (keep the yolks for the zabaglione)
- 200g sponge fingers
- 6mangoes, ripe, peeled and sliced
- pulp of 6 passion fruit
- 80g pistachios, shelled
- 30g basil leaves
- 30g grated coconut, toasted until golden brown
- zest of 1 lime
- 80g fine granulated sugar
- 125ml mango-passion fruit juice/smoothie
- 40ml dark rum
- juice of 1 lime
- 2egg yolks
- 50g granulated sugar
- 25ml rum
Instructions
Step 1
For the mango syrup, mix the mango and passion fruit juice, rum and lime juice and heat gently in a small pan until simmering. Then set aside.Step 2
For the zabaglione, beat the egg yolks, sugar, rum and 1 tablespoon of water in a metal bowl over a pan of simmering water until the mixture thickens slightly. Then leave to cool.Step 3
Mix the mascarpone, crème fraîche and lime zest, then carefully stir into the zabaglione. Beat the egg whites in a separate bowl until soft peaks form and then fold into the mascarpone mixture.Step 4
To assemble, dip the sponges in the mango syrup and arrange half in a 25-centimeter serving bowl.Step 5
Top with half of the mascarpone mixture, followed by a layer of the mango slices and passion fruit pulp.Step 6
Continue with the remaining syrup-dipped sponge, mangoes and passion fruit pulp, then top with the remaining mascarpone mixture and smooth the surface. Chill in the fridge for 4 to 6 hours.Step 7
Make the pistachio and basil crumble by chopping all the ingredients in a blender.Step 8
Sprinkle the pistachio and basil crumble over the tiramisu before serving.DON'T MISS OUT!Sign up now for our newsletter.