Mango and Passionfruit Tiramisu



Tiramisu has so many things I love, the cloud of light, creamy mascarpone, alcohol soaked sponges, and that rich chocolate cocoa powder hit, but I find the coffee just too bitter. This fruit version is coffee and cocoa free, so will seem sweeter than the original, the orange liqueur pairs beautifully with the mango and passionfruit, rum and whiskey would be delicious alternatives, go ahead and use your favourite tipple or leave it out altogether and double the juice if you prefer alcohol free. I had a big bag of "scruffy mangoes" so went a bit nuts with the mango roses, pretty, but completely unnecessary, just decorate with mango slices and have an extra half an hour to yourself. Square and rectangular dishes are traditional for tiramisu, and work really well with the savoiardi biscuits, but once they've been dunked, the sponge fingers break really easily so any shaped dish will do. The finished tiramisu needs a rest overnight, it’s a fabulous make ahead dessert for a summer soirée and doubles easily to feed a post lockdown crowd. Feels like summer already! 

serves 8 


  • 3 mangoes, plus 1 for decoration 
  • 10g caster sugar 
  • 1 tbsp lemon juice 
  • 1 egg, plus 2 egg yolks 
  • 60g caster sugar 
  • 50 ml triple sec 
  • 250g mascarpone 
  • 1 tsp vanilla paste 
  • 150ml thickened cream 
  • 100ml passion fruit juice, plus 2 passionfruit for decoration 
  • 100ml triple sec 
  • 200g savoiardi biscuits 


  • peel and slice the flesh of 3 mangoes,place in a bowl,and sprinkle over the 10g caster sugar, add the lemon juice and stir to combine. Set aside 
  • find a heatproof bowl that fits snuggly over a saucepan, add an inch or so of water to the pan and bring to a simmer. Put the egg, yolks, sugar and alcohol in the heatproof bowl and whisk to combine. Turn the heat down so the water in the pan is just barely bubbling, then place the bowl over the pan and whisk, whisk, whisk! Keep whisking until the egg/sugar combo is thick and creamy and the sugar has dissolved, the mixture will feel hot and smooth to the touch. Set aside to cool.
  • in a clean bowl, whip the mascarpone and vanilla until smooth, add the cream and continue whipping to soft peaks, then using a whisk, gently fold through the cooled egg/sugar mixture. 
  • combine the passion fruit juice and triple sec in a flat bottomed dish large enough to fit asavoiardibiscuit, dip the biscuits, one at a time, in the liquid and arrange them to form a compact layer on the base of your serving dish. Spread half the sliced mango over the biscuits, and top with half of the mascarpone mixture.  Repeat with the remaining biscuits, mango, and mascarpone. Cover the dish with cling wrap and place in the fridge for at least 4 hours, the layers need to get to know each other, overnight is even better. 
  • when you are ready to serve, slice the remaining mango, use it and the additional passion fruit to decorate the tiramisu, and serve immediately.
  • cover leftovers and store in the fridge for up to 3 days

 Sally aka Simmer and Boyle is a recipe developer, food stylist, photographer, and somewhat infrequent blogger. Originally from the UK, she now lives in Sydney with her family, her beautiful wheaten terrier, and far too many houseplants! Sally loves to cook and share images of her efforts on Instagram @simmerandboyle and recipes on her blog at, be prepared for cake, there’s lots of cake…