Limoncello & Mango Tiramisu
Preparation time: 15 min |
Cooking time: 30 min |
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.