My daughter wanted to try a tiramisu with exotic fruits, and she chose mango and passion fruit. The recipe is quick and easy to make; the only thing is that it should soak for at least 4 hours so that the ladyfingers become soft. Here is the recipe:
Optional decoration:If you want even more decoration, you can use shredded coconut or mint leaves.
Read also: Recipe for hippo slices
Photo by Lara, meinhaushalt.at
First prepare the fruit: peel the mango and remove the pit.
There should be 300 g of mango flesh.
Puree 220 g of it and cut 80 g into small cubes.
Scoop out the passion fruits; that should yield about 90 g of pulp.
Divide these into 30 g for the cream, 30 g for the middle layer and 30 g for decoration.
Now make the cream: whip the Schlagobers with the Sahnesteif until stiff.
In a separate bowl, mix Mascarpone, Topfen, vanilla sugar and sugar well.
Fold in the Schlagobers and mix everything well.
Now add 50 g of mango purée and 30 g of passion fruit pulp to the cream.
Prepare the passion fruit juice in a shallow bowl, and have the cream and a baking dish ready for the tiramisu.
Quickly dip the ladyfingers in the juice and lay a layer in the baking dish.
Spread some cream on top.
Arrange 70 g mango purée, 40 mango cubes and 30 g passion fruit nicely over the cream.
Now dip the ladyfingers in the juice again and place them on the fruit layer.
Spread the remaining cream on top and decorate with the remaining 40 g mango cubes and 30 g passion fruit.
Let the tiramisu soak in the refrigerator for at least 4 hours, or even better, overnight.
The recipe is simple and quick to make, but it should rest for at least 4 hours so the ladyfingers soften. If you want more decoration, you can use shredded coconut or mint leaves.
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