Tiramisu with mango

1. Separate the eggs. Use a mixer to beat the yolks with the icing sugar until light and airy. Beat in the mascarpone and continue until it thickens in texture. Put in the fridge until required.
2. Cut the mangoes into two halves along the stone. Score each half into thin strips without cutting through the skin. Press the skin inside out and cut the strips off. Or use a mango slicer. Put the flesh in the food processor, and blend into a smooth purée.
3. Mix the orange juice with the coffee liqueur. Dip the sponge fingers in one at a time, and cover the base of the dish with them. Spread half of the mango purée over the sponge fingers, followed by half the of the egg-mascarpone mixture. Top with a layer of sponge fingers dipped in orange juice and liqueur, then the rest of the mango purée and the mascarpone.
4. Allow the tiramisu to set in the fridge for at least 1 hour (the longer you leave it, the tastier it gets). Sprinkle the tiramisu with cocoa powder before serving.

Leftover tip: Make a pavlova with the egg whites. For example, the Physalis pavlova or the Pavlova with lychees and raspberries.

Tip: You can replace the coffee liqueur with amaretto, Malibu or Passoa. For a fruit liqueur, replace the cocoa powder with finely chopped white chocolate!

Disclaimer: Disclaimer This dessert contains raw eggs and is therefore not suitable for pregnant women, small children, the sick and the elderly.

Enjoy!