Description
A creamy no-bake Mango Passion Tiramisu layered with soft sponge cake, silky mascarpone cream, and bright tropical fruit flavors for a refreshing and elegant dessert.
Ingredients
- Sponge cake or ladyfinger-style sponge: 300 g, cut into even layers
- Mango puree: 1 cup, smooth and ripe
- Passion fruit pulp: 1/2 cup, with seeds
- Mascarpone cheese: 500 g
- Heavy cream: 1 cup, cold
- Granulated sugar: 3/4 cup
- Vanilla extract: 1 tsp
- Warm water: 1/2 cup
Instructions
- In a bowl, mix the mango puree, passion fruit pulp, half of the sugar, and warm water until smooth and pourable.
- In a chilled mixing bowl, whip the heavy cream until soft peaks form.
- In a separate bowl, gently mix the mascarpone cheese with the remaining sugar and vanilla extract until smooth.
- Fold the whipped cream into the mascarpone mixture gradually until fully combined and creamy.
- Lightly dip or brush the sponge cake layers with the fruit mixture, ensuring they are moist but not soggy.
- Place one soaked sponge layer into a springform pan or serving dish and spread an even layer of cream on top.
- Add a thin layer of the fruit mixture over the cream.
- Repeat the layering process until all ingredients are used, finishing with a cream layer on top.
- Cover and refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
- Use very cold cream for better whipping results.
- Avoid over-soaking the sponge to keep clean layers.
- For best flavor and texture, chill overnight before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg
Keywords: mango passion tiramisu, no bake tiramisu, tropical tiramisu, mango dessert, passion fruit dessert