A tangy, vibrant twist on tiramisu for Easter: layers of mango, passion fruit and creamy mascarpone in a glass. The finishing touch? Sponge fingers as bunny ears! Super simple, but fabulously festive.
1 tsp vanilla extract or 1 sachet of vanilla sugar
250 g mascarpone
8- 12 sponge fingers
Preparation method
Blend ¾ of the mango with the passion fruit pulp, honey and lime juice to taste to create a thick sauce.
Slice the remaining mango into small cubes ( to add some extra bite).
Beat the cream until stiff with the icing sugar and vanilla sugar. Fold the mascarpone gently through the cream until the mixture is smooth and airy.
Dip 8 ladyfingers in the juice.
Layer each glass as follows: 2 ladyfingers, cream, a spoonful of mango and passion fruit sauce, followed by another layer of ladyfingers, cream and mango and passion fruit sauce.
Break a sponge finger in half to create two ‘ears’. Place them on top of the cream to form the bunny ears!
Leave the glasses in the fridge to firm up for at least 2 hours.
