Limoncello & Mango Tiramisu
|Caster sugar||2 Ounce (50 Gram)|
|Vanilla extract||1 Tablespoon|
|Double cream||9 Fluid Ounce, whipped to soft peaks (250 Milliliter)|
|Tropical fruit juice||18 Fluid Ounce (500 Milliliter)|
|Limoncello||2 Fluid Ounce (50 Milliliter)|
|Sponge fingers||330 Gram (1 Pack)|
|Firm mango||2 , peeled and thinly sliced|
|Passion fruit||4 , sliced in half, pulp reserved|
|Cocoa powder||1 Tablespoon (For Serving)|
1. In a bowl, whisk the sugar, yolks and vanilla extract until light in colour and fluffy. Fold in the whipped double cream, in a separate bowl, combine the tropical fruit juice and limoncello, then, one by one, dip in one-third of the sponge fingers. Use the sponge fingers to line the bottom of a serving dish.
2. Spread a thin layer of the cream mixture over the sponge fingers. Scatter with a third of the mango slices and passion fruit pulp. Repeat with the rest of the ingredients until you have 3 layers. Chill for 30 mins, then lightly dust with the cocoa powder before serving.