Mango and Passionfruit Tiramisu

In a small bowl, combine the mango puree, passionfruit pulp, and sugar. Stir until the sugar dissolves, then set aside.

Make the Cream Filling:
In a separate large mixing bowl, beat the heavy cream until soft peaks form. Add the mascarpone cheese, vanilla extract, and powdered sugar, then continue beating until the mixture is smooth and creamy.

Assemble the Tiramisu:
Dip the ladyfinger cookies one by one into the cooled brewed coffee, ensuring they are soaked but not too soggy. Arrange a layer of soaked ladyfingers in the bottom of a 9×9-inch dish.

Layer the Mango Passionfruit Cream:
Spread half of the mascarpone cream mixture over the ladyfingers, smoothing it out evenly. Then, drizzle half of the mango and passionfruit mixture over the cream.

Repeat Layers:
Add another layer of soaked ladyfingers on top, followed by the remaining mascarpone cream mixture. Drizzle the remaining mango and passionfruit mixture on top of the cream.

Chill:
Cover the tiramisu and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld together.

Serve:
Just before serving, dust the top with cocoa powder and garnish with fresh mango slices and passionfruit seeds for an extra burst of color and flavor.

Serving and Storage Tips