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Ingredients:
β 250 ml mango puree
β 125 ml passion fruit pulp
β 125 ml sugar
β 250 ml double cream
β 250 ml mascarpone cheese
β 125 ml icing sugar
β 1 teaspoon vanilla extract
β 250 ml strong brewed coffee andΒ Cooled
β 24 ladyfingers
β Cocoa powder for dusting
β Fresh mango and passion fruit seeds for garnish
Instructions:
1. In a saucepan, combine the mango puree, passion fruit pulp, and sugar. Cook over medium heat until the sugar dissolves and the mixture thickens slightly. Remove from heat and let cool.
2. In a bowl, whip the cream until stiff peaks form. In a separate bowl, combine the mascarpone, icing sugar, and vanilla extract. Gently fold in the whipped cream.
3. Dip each ladyfinger into the cooled coffee and spread them on the bottom of a serving dish.
4. Spread a layer of the mascarpone mixture over the ladyfingers, followed by a layer of the mango-passion fruit mixture.
5. Repeat until all the ingredients are used up, finishing with a layer of the mascarpone mixture.
6. Cover and refrigerate for at least 4 hours or overnight to set.
7. Before serving, dust the top with cocoa powder and garnish with fresh mango slices and passion fruit seeds. Prep: 30 minutes | Refrigerate: 4 hours | Serves: 8-10
