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.
Fill the glasses in layers: a spoonful of mango/passion fruit sauce, a spoonful of cream, a spoonful of spoon mango/passion fruit sauce and another layer of cream. Finish with a swirl of mango/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.
