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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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From a recent New Idea. The original recipe uses mango jelly crystals-I'm going to try pineapple. The recipe also suggests you can use orange liqueur or sweet sherry instead of the coconut liqueur. I think this would be a perfect dessert for an Australian Christmas. Ingredients:
2 (250 g) ladyfingers |
3 (85 g) packets mango jelly crystals |
2 1/2 cups boiling water |
2 cups cold water |
2 (170 ml) cans passion fruit pulp |
1/2 cup coconut liqueur |
250 g punnet strawberries, sliced |
1 orange, thinly sliced |
1 kiwi fruit, sliced |
1 mango, sliced |
2 (300 ml) containers thickened cream |
250 g mascarpone |
1/4 cup powdered sugar icing |
2 (280 g) jars lemon butter |
Directions:
1. Arrange half the sponge fingers in the base of a rectangular serving dish (10 cup capacity). Trim them to fit if necessary.
2. Dissolve the jelly crystals in the boiling water, then stir in the cold water.
3. Pour three cups of jelly mixture over the fingers in dish. Reserve the remaining jelly mixture.
4. To make the lemon cream, place the cream, mascarpone and icing sugar mixture in a large bowl. Beat with electric beaters until soft peaks form. Whisk the lemon butter until smooth, then fold into cream.
5. Spread half the lemon cream over the fingers and jelly in the dish, drizzle with half the passionfruit pulp.
6. If the remaining jelly has set, reheat and stir in liqueur. Dip the remaining fingers one at a time, in jelly/liqueur mixture until almost soft. Arrange over cream.
7. Scatter over half the strawberries: spread with remaining lemon cream. Cover and refrigerate over night.
8. Before serving, arrange remaining fruit and pulp over the tiramisu.
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