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Limoncello & Mango Tiramisu

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  Caster sugar 2 Ounce (50 Gram)
  Egg yolks 3
  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.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes

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