Mango and Passionfriut Tiramisu



1 cup orange juice

1/2 cup Galliano Liqueur

1/2 cup thickened cream

1/4 cup icing sugar

500g Tatua mascarpone

2 eggs

1/4 cup castor sugar

250 g packet sponge finger biscuits

3 medium mangoes, sliced

1/2 cup passionfruit pulp

Vienna almonds or peanuts to serve



Combine orange juice and half of the liqueur in a shallow bowl.

Beat cream and icing sugar in a small bowl untill firm peaks are formed. Combile mascarpone and remaining liqueur in a large bowl. Add cream mixture to mascarpone mixture and gently fold untill combined.

Beat eggs and sugar in a small bowl with an electric mixer, untill thick and creamy. Gently fold egg mixture into mascarpone mixture.

Dip half the biscuits into the juice mixture and place a single layer of biscuits into the base of 8 glasses. Top the biscuit with half the mango and passionfruit. Spread half the mascarpone mixture over the fruit. Dip remaining biscuits in juice mixtue and repeat layers.

Cover glasses with plastic wrap and refrigerate for at least 6 hours.

For the finishing touch, sprinkle with Vienna almonds or peanuts and dust with icing sugar when you are ready to serve.