Tropical tiramisu served in a dish

Tropical tiramisu

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(4 ratings)

Prep: 35 mins plus overnight chilling, no cook


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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (10)

  • kcal496
  • fat36g
  • saturates25g
  • carbs29g
  • sugars23g
  • fibre2g
  • protein4g
  • salt0.1g
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  • 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



    The same shape, but smaller than…

  • 150g savoiardi sponge fingers
  • 2 medium ripe mangoes, peeled and sliced
  • 50g flaked coconut, toasted



    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

For the soaking liquid

  • 300ml mango juice
  • 2 limes, juiced



    The same shape, but smaller than…

  • 5 tbsp coconut rum


  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.

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

  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.

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Comments, questions and tips

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21st Nov, 2019
simple to make and absolutely delicious. also great with pineapple
30th Aug, 2019
I have just spent an hour trying to thicken the cream and mascarpone. Still a runny mess. Complete waste of time and money. After a google search it looks like you should whip up the cream and mascarpone before adding any other ingredients. Really frustrating.
1st Aug, 2019
How long will this keep once made?
goodfoodteam's picture
3rd Aug, 2019
Thanks for your question. This will keep for 2 - 3 days in the fridge.
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