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Mango & Passionfruit "Tiramisu"
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1 cup (250ml) orange juice
½ cup (125ml) Galliano liqueur
250g packet savoiardi sponge finger biscuits
3 medium mangoes, sliced
½ cup passionfruit pulp
½ cup thickened cream
¼ cup (40g) icing sugar mixture
2 cups (500g) mascarpone cheese
(or light cream cheese)
2 eggs
¼ cup (55g) caster sugar
1/3 cup (55g) Vienna almonds or Vienna peanuts,
chopped coarsely
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- Combine the juice and half of the liqueur in a small, shallow bowl. Dip half of the biscuits in the juice mixture then place the biscuits in a single layer over the base of a 2.5 litre serving dish. Top the biscuits with half of the mangoes and passionfruit pulp.
- Beat the cream and icing sugar in a small bowl with an electric mixer until firm peaks form.
- Combine the mascarpone and the remaining liqueur in a large bowl, fold in the cream mixture. Beat the eggs and caster sugar in a small bowl with an electric mixer until thick and creamy. Gently fold the egg mixture into the mascarpone mixture.
- Spread half of the cream mixture over the fruit in the dish. Dip the remaining biscuits in the juice mixture and then repeat layers.
- Cover the dish and refrigerate for at least six hours. Sprinkle with Vienna almonds or Vienna peanuts and dust with extra sifted icing sugar, if desired.
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