Ingredients (8 servings) |
500 |
g |
mascarpone |
250 |
g |
crème fraîche |
|
|
zest of 2 limes |
2 |
|
egg whites (keep the yolks for the zabaglione) |
200 |
g |
sponge fingers |
6 |
|
mangoes, ripe, peeled and sliced |
|
|
pulp of 6 passion fruit |
INGREDIENTS FOR THE PISTACHIO AND BASIL CRUMBLE
Ingredients (8 servings) |
80 |
g |
pistachios, shelled |
30 |
g |
basil leaves |
30 |
g |
grated coconut, toasted until golden brown |
|
|
zest of 1 lime |
80 |
g |
fine granulated sugar |
INGREDIENTS FOR THE MANGO SYRUP
Ingredients (8 servings) |
125 |
ml |
mango-passion fruit juice/smoothie |
40 |
ml |
dark rum |
|
|
juice of 1 lime |
INGREDIENTS FOR THE ZABAGLIONE
Ingredients (8 servings) |
2 |
|
egg yolks |
50 |
g |
granulated sugar |
25 |
ml |
rum |
- For the mango syrup, mix the mango and passion fruit juice, rum and lime juice and heat gently in a small pan until simmering. Then set aside.
- For the zabaglione, beat the egg yolks, sugar, rum and 1 tablespoon of water in a metal bowl over a pan of simmering water until the mixture thickens slightly. Then leave to cool.
- Mix the mascarpone, crème fraîche and lime zest, then carefully stir into the zabaglione. Beat the egg whites in a separate bowl until soft peaks form and then fold into the mascarpone mixture.
- To assemble, dip the sponges in the mango syrup and arrange half in a 25-centimeter serving bowl.
- Top with half of the mascarpone mixture, followed by a layer of the mango slices and passion fruit pulp.
- Continue with the remaining syrup-dipped sponge, mangoes and passion fruit pulp, then top with the remaining mascarpone mixture and smooth the surface. Chill in the fridge for 4 to 6 hours.
- Make the pistachio and basil crumble by chopping all the ingredients in a blender.
- Sprinkle the pistachio and basil crumble over the tiramisu before serving.
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