© Lena Staal | Foodstyling: Gitte Jakobsen

Mango Passion Fruit Tiramisu with Pistachio Crumble

Don't tell the Italians, but mango even makes an excellent addition to this cult dessert. Try it and be amazed!

Falstaff Editorial Team

Cooking time: 01:00

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.

Falstaff Editorial Team
Find out more
Beef and Oyster
Clare Smyth, the UK's first three-star chef, conjures up a culinary highlight for us, combining...
By Clare Smyth