Recipes › Dessert › Tropical Tiramisu Recipe

Tropical Tiramisu Recipe

Recipe by Pedro M. A. Neves

This vibrant twist on the classic Italian tiramisu blends the traditional mascarpone and espresso layers with tropical passion fruit, coconut, and mango for a refreshing yet indulgent dessert. The combination honors the original tiramisu's structure while introducing bright, exotic flavors that transport your palate to warmer climates. Perfect for entertaining or a sophisticated finish to any meal.

Ingredients

• 6 large egg yolks (room temperature)
• 100g (3.5 oz) caster sugar
• 500g (17.6 oz) mascarpone cheese (room temperature)
• 300ml (10.1 fl oz) heavy cream
• 200ml (6.8 fl oz) strong espresso (cooled to room temperature)
• 60ml (2 fl oz) coconut rum or light rum
• 40ml (1.4 fl oz) passion fruit juice (or pulp from 2 passion fruits)
• 24 ladyfinger biscuits (savoiardi)
• 100g (3.5 oz) fresh mango (finely diced)
• 50g (1.8 oz) toasted shredded coconut
• 2 tbsp honey
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions

1. Whisk egg yolks with caster sugar over a bain-marie (water bath) at 65°C (150°F) for 8-10 minutes, stirring constantly, until pale, thick, and reaches 65°C internally to ensure food safety. Remove from heat and cool for 5 minutes.

2. In a separate bowl, whip heavy cream to soft peaks. Fold the cooled egg mixture into mascarpone cheese along with vanilla extract and sea salt until smooth and homogeneous.

3. Gently fold the whipped cream into the mascarpone mixture in two additions until fully combined and fluffy.

4. Combine cooled espresso, coconut rum, passion fruit juice, and honey in a shallow dish. Stir to dissolve honey completely.

5. Quickly dip each ladyfinger biscuit into the espresso-passion fruit mixture for 1-2 seconds per side (do not oversoak), then arrange in a single layer in a 9x13 inch (23x33 cm) baking dish.

6. Spread half of the mascarpone cream mixture evenly over the soaked biscuit layer using an offset spatula.

7. Arrange fresh diced mango pieces over the cream layer, then sprinkle with half of the toasted coconut.

8. Dip remaining ladyfingers and create a second layer of biscuits, followed by the remaining mascarpone cream.

9. Cover with plastic wrap and refrigerate for at least 12 hours, preferably 24 hours, to allow flavors to meld and structure to set.

Substitutions

• Replace egg yolks with 150g (5.3 oz) pasteurized liquid eggs for raw egg concerns
• Substitute coconut rum with Campari or omit alcohol entirely and add 2 tbsp additional passion fruit juice
• Use vegan mascarpone and coconut cream whipped to soft peaks for a dairy-free version
• Replace mango with fresh pineapple, papaya, or additional passion fruit pulp for variation

Tips

• Ensure all ingredients, especially mascarpone and eggs, are at room temperature for a smooth, lump-free mixture
• Passion fruit pulp can be strained to remove seeds, or left intact for texture; adjust juice content accordingly
• The 24-hour refrigeration is essential—this allows the ladyfingers to fully absorb the tropical espresso liquid while the cream sets firmly
• Toast the coconut in a dry pan over medium heat for 2-3 minutes to enhance its nutty flavor and prevent sogginess

Tiramisu, meaning 'pick me up' in Italian, originated in the Veneto region as a simple yet elegant dessert combining coffee, mascarpone, and cocoa. This tropical adaptation respects the traditional structure while reflecting modern fusion cuisine that blends Italian technique with tropical ingredients popular in contemporary European dessert culture.

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