Coconut mangomisu with passion fruit Fly me to the spoon
Discover the variation on tiramisu from flymetothespoon_ Dorota decided on an exotic twist and used our amazing mango and passion fruit pulp, as well as perfectly fluffy coconut whipping cream for this recipe.
Number of servings
4
Sharpness level
MILD
Preparation time
15 min + 3h cooling
Difficulty level
EASY
INGREDIENTS
- 150 gr Alphonso mango pulp without added sugar QF Quality Food
- 100 gr QF Quality Food passion fruit pulp
- 200 g chilled QF Quality Food Coconut Whipping Cream
- 200 g savoiardi biscuits
- 250 g of mascarpone
- Pinch of salt
- 250 ml of cooled strong coffee
- 3 yolks
- 60 g powdered sugar
- Matcha or cocoa for decoration
A METHOD OF PREPARING
- Beat the egg yolks with the powdered sugar until fluffy. Add the mascarpone and mix.
- Whisk the coconut cream briefly with a pinch of salt. Add it to the egg yolk mixture and mix.
- Spoon a spoonful of cream into the glasses, top with coffee-soaked ladyfingers. Top with a spoonful of mango pulp, then a spoonful of passion fruit pulp, another layer of ladyfingers, more cream, fruit, ladyfingers, and finally a layer of cream. Sprinkle with matcha or cocoa powder.
- Place in the refrigerator for at least 3 hours.
CHECK
RELATED PRODUCTS
CHECK
RELATED RECIPES
RECIPES