Mango Macadamia Tiramisu
November 28, 2024
Are you ready to take your taste buds on a tropical adventure? This fruity spin on the classic Italian dessert, tiramisu, is a game changer! Inspired by Delicious Magazine's recipe, our version incorporates macadamia oil into the marscapone cream mixture, giving it a rich and nutty flavour that will have you coming back for second helpings!
What Makes This Dessert Stand Out?
Picture this: layers of delicate ladyfinger biscuits soaked in fresh orange juice topped with a luscious marscapone cream infused with macadamia oil and slivers of soft mango. It's like a tropical paradise in every bite! This dessert is a refreshing and zingy twist on the traditional tiramisu that will leave your guests salivating for more.
How to Make This Summer Delight
Creating this tropical tiramisu is easier than you think! Simply layer the soaked ladyfingers with the creamy marscapone mixture, alternating with a generous sprinkle of fresh fruit. Chill it in the fridge overnight to let all the flavours meld and layers set, then voila! Next day you have a show-stopping dessert that will impress even the pickiest of eaters.
If you really want to go the extra mile we've included a mango, orange and passionfruit coulis to drizzle on each serving... But its so delicious without too! So, what are you waiting for? Whip up a batch of this tropical tiramisu and watch as your guests' eyes light up with delight.
You'll need for the tiramisu:
- 600ml thickened cream
- 500g mascarpone
- 1tsp vanilla extract
- 40g of pure icing sugar, sifted
- 3TBSP macadamia oil
- 2 egg yolks
- 500g savoiardi (sponge finger biscuits)
- 3 mangos
- 3 large oranges (juiced and zested)
- 20cm x 20cm baking dish (glass or ceramic is fine)
Optional addition for boozy version:
- 1/2 cup preferred alcohol lemoncello/grand marnier/rum
You'll need for the optional tropical coulis:
- 2 passionfruit (1 for the coulis and one for garnish)
- remaining mango flesh & orange zest from tiramisu
- 1TBSP castor sugar
- 100ml water
Method:
- Slice off the mango cheeks and scoop out the flesh with a large spoon. slice thinly ~5mm. If making the tropical coulis slice off as much of the remaining mango flesh from around the pit, chop finely and put aside.
- Put thickened cream, mascarpone, egg yolks, vanilla extract, macadamia oil & icing sugar into the bowl of a stand mixer with a whisk attachment and chill in the fridge until needed
- Meanwhile combine the juice of the oranges and the alcohol if using in another bowl. Dip the sponge finger biscuits in the juice mixture but don't get them too soaked. Layer the the base of your dish with soaked biscuits. Then spread 1/3 of the marscarpone cream mixture over the biscuits. Finish the first layer with 1/3 of the mango slices. Repeat for the second layer in the same order. Finish with the last 1/3 of marscapone cream and reserve the remaining mango slices. loosely cover the tiramisu and chill overnight
- If making the tropical coulis combine all the ingredients in a small saucepan over low-medium heat and cook down for ~15mins stirring and squashing fruit with a wooden spoon. Once cooled slightly pass the pulp through a fine sieve to strain the coulis. Put in the fridge until use.
- When ready to serve take the tiramisu out of the fridge, remove cover and arrange remaining mango slices on top. Serve as is or drizzle individual portions in coulis if using.
Yum!
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