Tiramisu with Mango, Passion Fruit and Combava

Tiramisu with Mango, Passion Fruit and Combava

I just added Combava to the range of our online herb shop. And I wanted to try this out anyway. I set about incorporating it into a tiramisu. Not at all the classic tiramisu with cocoa and amaretto or nowadays with speculoos. No, this time I wanted to keep it fresh. It became a tiramisu with mango, passion fruit and, of course, my Combava.

The combava is a kind of small lime and is very intense and citrusy in flavour. Use it in moderation. You can also use it in fish sauces, for example.

You will need the following ingredients (for 8 servings)

- 300 ml of cream
- 250 g mascarpone
- 1 pack of Boudoir biscuits (they also call those ladyfingers I thought... :-) )
- 1 ripe mango
- 1 lime
- 6 passion fruits
- 4 tablespoons of icing sugar
- Splash of Malibu (coconut-flavoured rum)
- Small splash of water
- Mint leaf for finishing

And this these ingredients are from our online spice shop:

- combava (small piece of about 1 to 1.5 cm3, as this is quite intense in flavour)

Click the button and discover all the products on the shop.

> Flavor products

Here's how to proceed:

1. Remove the stone and skin from the mango and cut into small cubes.

2. Halve the passion fruit and remove the flesh and juice into a bowl.

3. With a the juice of about 2 passion fruits with the mango cubes and let marinate a little.

4. Take the rest of the passion fruit juice and add a small splash of water as well as a small splash of Malibu coconut rum.

5. Whip the cream with 3 tablespoons of icing sugar.

6. Whisk in the mascarpone together with a spoonful of icing sugar.

7. Now add the mascarpone to the whipped cream and mix gently.

8. Now add in the juice of the lime and some grated combava.

So, now everything is ready to start our tiramisu.

9. Now take the boudoir biscuits and dip them briefly in the passion fruit juice and place them at the bottom of your glasses or bowls.

10. Put some of the mango cubes on top, then some of the mascarpone mixture.

11. Now repeat the same again, but now put the mango cubes on top of the mascarpone. Place in the fridge for a while to stiffen.
So, this dessert with combava is ready. Serve with a fresh mint leaf if desired.

I look forward to seeing your creation! Share your homemade tiramisu on Instagram or Facebook with the hashtag #BirgersKitchen and inspire others.


-- Birger --
Birger's Kitchen


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