- Cocktail
- jus et nectars
Passion fruit and mango tiramisu, Cyril Lignac style
- 4 people
- AVERAGE
- Cheap
Total time : 40 min
- Preparation: 30 min
- Rest: 10 min
Ustensiles requis
- Electric mixer
- Spatula or maryse
- Zester (or grater)
- Dish, verrines or individual jars
A delicate tiramisu recipe inspired by Chef Cyril Lignac , subtly enhanced by our Mango and Passion Fruit Nectars.
Dans cette recette
Ingredients
- 25cl of Passion Fruit Nectar
- 10cl of Mango Nectar
- 12 ladyfingers
- 360g mascarpone
- 3 eggs
- 35g of honey
- 50g caster sugar
- 1 green kiwi (peeled, diced)
- 1 lime (zest for decoration)
Préparation
- 01 Separate the egg yolks from the whites. Whisk the yolks with the sugar for 6 to 8 minutes until the mixture whitens and increases in volume.
- 02 Add the mascarpone and honey, then mix until you get a smooth cream.
- 03 Beat the egg whites until stiff, then gently fold them (in three batches) into the previous cream, keeping them light.
- 04 Soak the sponge fingers with a warm mixture of passion fruit and mango nectars. Place a layer of soaked sponge fingers at the bottom of the dish or verrines.
- 05 Cover with a generous layer of cream. Add the diced kiwi on top. Repeat the process (soaked biscuits + cream).
- 06 Refrigerate (at least 10 minutes). When ready to serve, grate the lime zest over the tiramisu.
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