Mango and Passionfruit Tiramisu
Mango and Passionfruit Tiramisu is a fresh and fruity twist on the classic Italian dessert. With layers of creamy coconut and tangy fruit, this treat is perfect for any occasion. It’s not only delicious but also dairy-free and vegan, making it a hit for everyone.
Why Make This Recipe
This recipe is great because it combines the tropical flavors of mango and passionfruit while keeping it light and delicious. It’s easy to make, and you can prepare it ahead of time, which is perfect for gatherings. The vibrant colors and flavors will impress your guests, and the creamy texture will leave them wanting more!
How to Make Mango and Passionfruit Tiramisu
Ingredients:
- 2 (430ml/14oz) cans of chilled coconut cream
- 2.5 teaspoons vanilla essence
- 1/3 cup powdered stevia or sugar
- 1 cup (250ml) passionfruit pulp
- 1/4 cup (40g) stevia (or sugar)
- 1 teaspoon finely grated lime rind
- 1 cup (250g) Tofutti Better Than Cream Cheese
- 4 medium mangoes (1.7kg), chopped coarsely
- 1/2 cup (125ml) orange, apricot, and peach juice
- 1/2 cup (125ml) Cointreau (or any triple sec/orange liqueur)
- 250g vegan vanilla wafers or vegan ladyfinger (Savoiardi) biscuits
Directions:
Prepare the Coconut Cream: Open the cans of chilled coconut cream and scoop out the thick cream from the top, leaving the liquid behind for another use. Place the thick cream in a chilled metal bowl, add the vanilla essence and stevia (or sugar), and beat it with an electric mixer until it’s thick and fluffy. Keep it in the fridge while you prepare the other ingredients.
Prepare the Filling: Strain the passionfruit pulp over a small bowl, keeping the seeds and juice separate. In another bowl, mix the cream cheese with lime rind and stevia until combined. In a separate bowl, combine the mango and passionfruit seeds. Mix the reserved passionfruit juice, orange/apricot/peach juice, and Cointreau together in another bowl.
Assemble the Tiramisu: Soak half of the sponge fingers one by one in the juice/liqueur mixture. Then, arrange these soaked sponge fingers in a deep casserole dish. Add half of the cream cheese mixture, followed by half of the coconut cream, and sprinkle half of the mango mixture on top. Repeat this process with the remaining sponge fingers, juice/liqueur mixture, cream cheese mixture, and mango mixture.
Chill: Cover the dish and refrigerate for at least 6 hours or overnight for the best results.
Serve: Once set, serve chilled and enjoy the burst of tropical flavors!
How to Serve Mango and Passionfruit Tiramisu
Serve the Mango and Passionfruit Tiramisu chilled, directly from the refrigerator. You can garnish it with additional mango slices or a sprinkle of passionfruit seeds for a beautiful presentation. This dessert pairs wonderfully with a refreshing drink like iced tea or fruit juice.
How to Store Mango and Passionfruit Tiramisu
Store any leftover Mango and Passionfruit Tiramisu in an airtight container in the fridge. It should stay fresh for up to 3 days. Make sure to keep it covered to maintain its creamy texture and flavors.
Tips to Make Mango and Passionfruit Tiramisu
- Ensure the coconut cream is well chilled for a fluffier texture.
- Feel free to adjust the sweetness based on your preference – taste as you go!
- Use ripe mangoes for the best flavor and texture.
- You can also add a layer of other fruits like kiwi or berries for variety.
Variation
If you want to play around with flavors, try using different fruits like strawberries or blueberries. You could also swap coconut cream with almond cream for a different taste.
FAQs
1. Can I make this tiramisu ahead of time?
Yes, it’s best to make this dessert a day in advance. It allows the flavors to meld together beautifully.
2. Is it possible to make this recipe gluten-free?
Yes! Just ensure you use gluten-free vegan wafers or ladyfinger biscuits.
3. Can I substitute the Cointreau?
Absolutely! You can use any orange liqueur or even skip it altogether for a non-alcoholic version. Just soak the sponge fingers in juice instead.
Enjoy your delicious Mango and Passionfruit Tiramisu!
Print
Mango and Passionfruit Tiramisu
- Total Time: 360 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
A fresh and fruity twist on the classic Italian dessert, combining creamy coconut and tangy tropical flavors.
Ingredients
- 2 (430ml/14oz) cans of chilled coconut cream
- 2.5 teaspoons vanilla essence
- 1/3 cup powdered stevia or sugar
- 1 cup (250ml) passionfruit pulp
- 1/4 cup (40g) stevia (or sugar)
- 1 teaspoon finely grated lime rind
- 1 cup (250g) Tofutti Better Than Cream Cheese
- 4 medium mangoes (1.7kg), chopped coarsely
- 1/2 cup (125ml) orange, apricot, and peach juice
- 1/2 cup (125ml) Cointreau (or any triple sec/orange liqueur)
- 250g vegan vanilla wafers or vegan ladyfinger (Savoiardi) biscuits
Instructions
- Prepare the Coconut Cream: Scoop out the thick cream from the chilled coconut cream cans. Beat with vanilla essence and stevia until thick and fluffy, then chill.
- Prepare the Filling: Strain the passionfruit pulp over a bowl, keeping the seeds and juice separate. Mix cream cheese with lime rind and stevia until combined. In another bowl, mix mango and passionfruit seeds, and combine the juices and Cointreau.
- Assemble the Tiramisu: Soak half of the sponge fingers in the juice mixture. Layer them in a casserole dish, followed by half of the cream cheese mixture, coconut cream, and mango mixture. Repeat with the remaining ingredients.
- Chill: Cover and refrigerate for at least 6 hours or overnight.
- Serve: Serve chilled, garnished with additional mango slices or passionfruit seeds.
Notes
Ensure the coconut cream is well chilled for fluffiness. Adjust sweetness to taste and use ripe mangoes for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 12g
- Sodium: 5mg
- Fat: 20g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: tiramisu, mango, passionfruit, vegan dessert, tropical dessert