Mango-Passion Fruit Tiramisu

This Tiramisu recipe is a great summer alternative to the classic. By using both mascarpone and ricotta you will get a lighter cream than usual and the mango-passion fruit puree turns this dessert into a tropical dream.

Ingredients

• 250g Mascarpone

• 250g Ricotta

• 1 pk Spongefingers

• 2 fresh egg yolks

• 3 tbs sugar

• 350g Mango (fresh or frozen)

• 5 Passion Fruits

• mango juice

• cocoa Powder

• optionally chocolate for garnish
  

Method

1. Peel the mango, cut into smaller pieces and place in a bowl. Cut passion fruit into halves and scoop the seeds out with a spoon. Add them to the mango bowl. Use a hand mixer to turn into puree.

2. Mix egg yolks and sugar with the hand mixer until creamy and white. Add the ricotta and mascarpone then mix under with a hand whisker.

3. Pour some mango juice into a bowl and dip sponge fingers briefly into the juice. Layer the sponge fingers out in a medium sized baking tin.

4. Add a layer of the mango-passion fruit puree and then a layer of the mascarpone-ricotta cream.

5. Let the Tiramisu chill in the fridge for a few hours.

6. You can serve the Tiramisu in two different ways:
   If you’d like to stick to the traditional coca topping, simply dust the Tiramisu with cocoa powder by using a sifter and optionally grate some chocolate on top for garnish (You can use a cheese grater).
   If you’d like to keep it light and fruity, finish the last layer with some more mango-passion fruit puree.