Cream | Perception Sensorielle

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My sister used this recipe and made this dessert one Christmas and I LOVED it! Got a copy of the recipe off her and have been making it each Christmas ever since then… Absolutely love this and usually end up eating it at breakfast on Boxing Day (it’s the one time of year I make it and I make the most of it!)

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MANGO & PASSIONFRUIT TIRAMISU

Serves 8 – Make 6 hours before serving

1 cup (250mL) orange juice
1/2 cup Galliano liqueur
250g packet savoirdi sponge finger biscuits
3 medium mangoes, sliced
1/2 cup passionfruit pulp
1/2 cup thickened cream
1/4 cup icing sugar mixture
2 cups mascarpone cheese
2 eggs
1/4 cup caster sugar

Combine juice and half liqueur in a small, shallow bowl. Dip half the biscuits in the juice mixture, then place biscuits in a single layer over base of 2.5 litre serving dish. Top biscuits with half of mangoes and passionfruit pulp.

Beat cream and icing sugar in small bowl with electric mixer til small peaks form. Combine mascarpone cheese and remaining liqueur in large bowl, fold in cream mixture. Beat eggs and caster sugar in small bowl with electric mixer til thick and creamy. Gently fold in egg mixture into mascarpone mixture.

Spread half of cream mixture over fruit in dish. Dip remaining biscuits in juice mixture and repeat layers. Cover dish and refrigerate for at least six hours.

To serve I top the tiramisu with cream, drizzle passionfruit over the top and then pipe cream around the edges to pretty it up. You can also sprinkle with almonds or vienna peanuts and dust extra icing sugar over if desired.

PS. In Australia it’s summer when we celebrate Christmas and mangoes are ripe on the trees everywhere just in time for this 🙂

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