About this recipe:This 'Tiramisu' or trifle calls for fresh mango and passion fruit.
250ml orange juice
125ml Galliano liqueur
250g packet sponge fingers
3 medium mangoes, sliced
8 tablespoons passion fruit pulp (from about 3 large passion fruits)
125ml double cream
4 tablespoons icing sugar
500g mascarpone cheese
4 tablespoons caster sugar
50g candied nuts (almonds or peanuts), chopped coarsely
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Method Prep:20min › Extra time:6hr chilling › Ready in:6hr20min
Combine the juice and half 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 2.5L glass serving dish. Top the biscuits with half of the mangoes and passion fruit pulp.
Beat the cream and icing sugar in a small bowl with an electric mixer until firm 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 candied nuts and dust with extra sifted icing sugar, if desired.