Tropical Tiramisu

Tropical Tiramisu

Tropical Tiramisu

Give your regular tiramisu a tropical twist by swapping out the usual coffee soaked sponge with mango and lime juices. Add a sneaky dash of rum for a little bit of extra decadence.


  • 250g tub of marscapone
  • 300ml cream
  • 160ml can coconut cream
  • 70g icing sugar
  • 4 tbsp rum
  • 4 limes, zested plus extra zest curls to serve
  • 150g sponge fingers
  • 2 medium ripe mangoes, peeled and sliced
  • 50g flaked coconut, toasted

For the soaking liquid

  • 300ml mango juice
  • 2 limes, juiced
  • 5 tbsp coconut rum


  1. Beat the marscapone, cream, coconut cream, icing sugar and rum together until thick, then fold through lime zest
  2. Make the soaking liquid by stirring together the mango juice, lime juice and rum in a jug, then pour into a shallow bowl
  3. Prepare a medium dish (about 30cm x 20cm). Dip half the sponge fingers in the soaking liquid for about 10 seconds on each side and place in a single layer in the dish, then drizzle over 3-4tbsp of the liquid
  4. Top with a layer of half the marscapone cream, then a layer of sliced mango (using about half). Repeat with the remaining sponges, marscapone cream and mango slices
  5. Chill for at least five hours, or preferably overnight
  6. Just before serving, sprinkle over the flaked coconut and lime zest curls.