| 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.
DON'T MISS OUT!
Sign up now for our newsletter.
