Limoncello & Mango Tiramisu

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May. 08, 2011


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: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 3841Calories from Fat 1542

 % Daily Value*

Total Fat 172 g264.6%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 530 mg22.08%

Total Carbohydrates 536 g178.7%

Dietary Fiber 48 g192%

Sugars 338 g

Protein 55 g110%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet