Cyril Lignac-style passion-mango tiramisu
A delicate tiramisu recipe inspired by Chef Cyril Lignac, subtly enhanced by our passion fruit and mango nectars.
1 salad bowl, 1 electric mixer, 1 spatula (or spatula), 1 zester (or 1 grate), 1 pretty transparent dish (or 4 verrines or jars for individual versions).
For 4 people
25 cl of Passion Fruit Nectar Alain Milliat
10 cl of Mango Nectar Alain Milliat
12 spoon cookies
3 organic eggs
50g caster sugar
360 g of mascarpone
1 peeled green kiwi
1 lime for the zest to decorate
Separate the yolks from the whites of the eggs.
Mix the egg yolks with the sugar in a bowl. Beat with an electric mixer for 6 to 8 minutes, until the mixture whitens and takes on a nice volume. Add mascarpone and honey, mix until smooth.
Whisk the egg whites. When they are very firm, incorporate them little by little (in three times) to the previous mixture using a spatula, to keep the lightness.
To assemble the tiramisu: Soak the biscuits with a spoon in the passion fruit nectar and of mango mixed (slightly warmed if your biscuits are dry). Place them in the bottom of the dish.
Put a generous layer of the cream on top of the soaked biscuits.
Cut the kiwi into brunoise and place on the cream.
Repeat the operation with a new layer of soaked biscuits and another layer of cream.
Place in a cool place before tasting. When serving, grate lime zest to decorate.