Tropical Mango and Passion Fruit Tiramisu: A Revisited Version of a Classic Dessert

This tropical tiramisu takes the classic Italian favourite and gives it a vibrant twist with the flavours of mango and passion fruit. Instead of the classic coffee-soaked base, you’ll find layers of milk-soaked ladyfingers, enveloped in a rich and creamy mango and mascarpone blend. A refreshing passion fruit coulis adds a tangy contrast, while the tropical theme is completed with a touch of coconut for decoration. Light, creamy and full of fruity freshness, this tiramisu is the perfect dessert for warm weather or when you want something a little out of the ordinary.

Why you’ll love this recipe
You’ll love this mango and passionfruit tiramisu because it offers the best of both worlds: a creamy, indulgent dessert with a bright, refreshing tropical twist. The richness of the mascarpone pairs beautifully with the sweet mango puree, while the passionfruit adds a slightly tart balance to each bite. It’s a light yet satisfying dessert, perfect for those who love the idea of ​​tiramisu but want something less heavy and more fruity. The addition of coconut and the vibrant marbled topping make it as visually stunning as it is delicious. Plus, it’s make-ahead, so you can make it ahead of time and enjoy it at its best the next day.

Perfect opportunity
This tropical tiramisu is perfect for any occasion where you want to serve a light yet luxurious dessert. It’s ideal for summer barbecues, tropical-themed parties, or as a great way to end a casual family dinner. It’s also a great choice for holiday gatherings where you want to surprise your guests with something a little different than your usual desserts. Since it’s best when refrigerated overnight, it’s a great make-ahead dessert for entertaining, allowing you to focus on other aspects of your meal. Whether served at a formal event or a casual get-together, this tiramisu is sure to impress.

Decorating Tips
replaces the word nice with empty make your tiramisu look as good as it tastes, use the mango coulis to create pretty marbled patterns on top. Simply spoon the coulis over the surface of the dessert, then use a toothpick to drag the drops through, creating swirls and patterns. For an extra tropical touch, sprinkle some shredded coconut around the sides of the tiramisu or the edges of the serving dish. If you want to add even more visual flair, you can garnish it with fresh mango slices or passion fruit seeds. This will not only enhance the look, but also give a glimpse of what’s inside.

Ingredients for mango cream:

• 2 small cartons of heavy cream (200 ml each)
• 1 teaspoon vanilla extract
• 250 g mascarpone
• 50 g caster sugar
• 135 g mango puree

Ingredients for the base:

• 1 large package of ladyfingers
• Gelatin (for filling)
• Milk (for dipping cookies)

Ingredients for the passion fruit layer:

• 2 passion fruits
• 4 tablespoons mango puree

Ingredients for decoration:

• 50 g mango puree
• 1/2 lemon (juice)
• 1 g gelatin
• Grated coconut

Instructions:

1. Prepare the mango cream:
   In a bowl, combine the heavy cream, mascarpone, vanilla extract and icing sugar. Whisk until stiff peaks form. Gently fold in 135g of mango puree. Refrigerate the creamy mixture while you prepare the rest of the dessert.
2. Assemble the tiramisu:
   Briefly dip the ladyfingers in the milk, being careful not to let them soak for too long. Arrange a layer of soaked ladyfingers on the bottom of your serving dish. Spread a layer of mango cream on top of the ladyfingers.
   In a separate bowl, mix 4 tablespoons of mango puree with the pulp of 2 passion fruits. Spread this fruity mixture over the first layer of cream.
   Add another layer of soaked biscuits on top of the fruit layer, then finish with the remaining mango-mascarpone cream. Smooth the surface and set aside in the refrigerator.
3. Prepare the decoration:
   Heat the remaining 50g mango puree with the juice of half a lemon in a small saucepan. Meanwhile, soak the gelatine in cold water, then squeeze out any excess liquid and stir into the hot mango mixture until dissolved. Leave the mixture to cool slightly.
4. Decorate the tiramisu:
   Using a spoon, drop small amounts of the mango filling onto the surface of the tiramisu. Use a toothpick or knife to swirl the drops to create a marbled pattern. For an extra tropical touch, sprinkle the sides of the dessert with shredded coconut.
5. Let it rest:
   Refrigerate the tiramisu for at least 4 to 5 hours, or preferably overnight, to allow the flavors to blend and the dessert to set properly.

Enjoy this refreshing tropical dessert!