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Tropical tiramisu served in a dish

Tropical tiramisu

A star rating of 4.2 out of 5.5 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • plus overnight chilling, no cook
  • Easy
  • Serves 8-10

Put a Caribbean twist on a tiramisu by swapping the usual coffee for sponge soaked with mango and lime juices. The addition of rum makes it extra decadent

  • Vegetarian
Nutrition: Per serving (10)
NutrientUnit
kcal496
fat36g
saturates25g
carbs29g
sugars23g
fibre2g
protein4g
salt0.1g
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Ingredients

  • 250g tub mascarpone
  • 300ml double cream
  • 160ml can coconut cream
  • 70g icing sugar
  • 4 tbsp coconut rum
  • 4 limes , zested, plus extra zest pared into fine curls (see tip), to serve
  • 150g savoiardi sponge fingers
  • 2 medium ripe mangoes , peeled and sliced
  • 50g flaked coconut , toasted

For the soaking liquid

  • 300ml mango juice
  • 2 limes , juiced
  • 5 tbsp coconut rum

Method

  • STEP 1

    Beat together the mascarpone, double cream, coconut cream, icing sugar and rum using an electric whisk until thick enough to leave a prominent trail when you turn it off and lift it, then fold through the lime zest.

  • STEP 2

    Make the soaking liquid by stirring together the mango juice, lime juice and rum in a jug, then pour into a shallow bowl.

  • STEP 3

    Get a medium dish ready (about 30 x 20cm). Dip half the sponge fingers in the soaking liquid for about 10 seconds on each side and place in a single layer in the dish, then drizzle over 3-4 tbsp of the liquid. Top with a layer of half the mascarpone cream, then a layer of sliced mango (using about half). Repeat with the remaining sponges, mascarpone cream, and mango slices. Chill for at least 5 hrs, or preferably overnight. Just before serving, sprinkle over the flaked coconut and lime zest curls.

RECIPE TIPS
MAKE LIME ZEST CURLS

Peel the zest using a veg peeler, then finely slice into strips – they will curl after a few mins.

Goes well with

Recipe from Good Food magazine, August 2019

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A star rating of 4.2 out of 5.5 ratings
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