Give your favourite Italian dessert a tropical takeover with this mango and passionfruit tiramisu. This showstopping dessert balances silky-smooth layers of fluffy passionfruit mousse and rum savoiardi biscuits to create a heavenly combination of light and airy textures with bright, summer-filled flavours. Perfect as a sweet centrepiece for Christmas day, this delicious dessert is one that is sure to impress.

What you need to know before you start

You’ll need to begin this recipe roughly 6 hours prior to serving the mango and passionfruit tiramisu. This is to allow all the layers to set and flavours to intensify. In fact, you can make the tiramisu the day before (and up to 3 days before), so you’re left with one less thing on your to-do list. 

This tiramisu calls for a 19cm springform pan and some acetate, which you can find at cake decorating shops and specialty kitchen equipment shops. Alternatively, you can use baking paper. Other equipment includes a stand mixer fitted with the whisk attachment, a strainer, a saucepan and bowls. 

Why is this the best mango and passionfruit tiramisu?

This fresh and vibrant modern take on a classic tiramisu is the perfect dessert centrepiece for your next barbecue, Christmas feast or family gathering. Swapping out the coffee for a rum syrup, and brightening up classic cocoa powder with a passionfruit mousse and fresh mango creates a must-try dish for the warmer weather.  

Don’t be afraid to make the dish your own and add more mango and passionfruit or even additions of your other favourite summer fruits.

How do you keep ladyfingers from getting soggy in tiramisu?

Soggy ladyfinger biscuits are a result of too much liquid. For this recipe, dip the biscuits quickly in the rum syrup. They should be soft, but not too soggy. By doing this, the syrup will not drip out and make your layers soggy while setting in the fridge. If you want, you can drizzle any remaining syrup over the complete tiramisu as you serve it up. 

What ingredients you’ll need

Caster sugar: Caster sugar is used to create the rum syrup and to sweeten the passionfruit mousse.

White rum: The warming, fruity, spiced-up flavours of white rum create the syrup for the biscuits. 

Mascarpone: Mascarpone adds a rich, creamy texture to the mousse and helps to provide a smooth base.

Thickened cream: Thickened cream contributes to the light, airy texture of the mousse while adding richness and a smooth consistency.

Passionfruit pulp: Passionfruit infuses the mousse with a bright, tangy flavour while balancing the richness of the cream and mascarpone.

Platinum-strength gelatine leaves: Gelatine leaves help to set the mousse, providing structure and allowing it to hold its shape.

Egg yolks: Egg yolks act as an emulsifier, creating a smooth, cohesive base and enriching the mousse with a velvety texture.

Egg whites: When whipped, egg whites add lightness and volume to the mousse, helping it achieve a fluffy and airy consistency.

Savoiardi biscuits: Also known as ladyfingers, these biscuits are dipped in the rum syrup to add structure, texture and flavour. 

Mangoes: Sweet, juicy mangos add a fruity burst to the dish. 

What are the layers of tiramisu?

The three layers of this tiramisu include rum-soaked savoiardi biscuits, a passionfruit mousse and fresh mango pieces. This is repeated three more times, finishing with mango and passionfruit pulp. 

Feel free to layer creatively – in this case, imperfection is welcomed! The chopped mango can be scattered and the mousse dolloped rustically to add your own personal touch and to create a beautiful visual effect. 

How to store leftover mango and passionfruit tiramisu

If you have leftovers, store the tiramisu in the fridge in an airtight container, or cover the serving dish tightly with plastic wrap. This will keep it fresh and prevent it from absorbing any other odours in the fridge. Consume within 3 days. If you’d like, add some additional fresh mango and passionfruit pulp to freshen up the dish as you enjoy. 

How to serve the mango and passionfruit tiramisu 

Perfect for summer alfresco dinner parties, barbecues, Christmas gatherings and family lunches, plate up this impressive mango and passionfruit tiramisu in the centre of your table. Decorate with fresh mango slices, passionfruit pulp and some toasted shredded coconut and mint leaves just before serving to add texture, colour and freshness to the final presentation. 

Serve up into individual bowls, adding extra pieces of fruit such as berries and melon with an indulgent side of vanilla ice cream, if you like. 

Drink pairings with mango and passionfruit tiramisu 

Loaded with tropical fruit flavours and creamy texture, pair your mango and passionfruit tiramisu with drinks that complement its bright profile. Opt for bubbly prosecco, a refreshing chilled sauvignon blanc or a fun passionfruit mojito to mimic the flavours of rum and passionfruit. 

If you love our mango and passionfruit tiramisu recipe, try this

For more fresh and vibrant desserts to try over the summer months, we recommend these:

• Summer berry layer cake
• Lemon and lime tart
• Ice cream cake

Credit: Brett Stevens