• 3 mangoes
  • 1 tbs caster sugar
  • 2 eggs
  • 1/4 cup caster sugar *extra
  • 500 g mascarpone
  • 1 orange zested
  • 600 ml thickened cream
  • 500 g Savoiardi sponge finger biscuits
  • 2 cups orange juice
  • 60 ml Cointreau
  • 1 cup frozen raspberries
  • 1 punnet fresh raspberries *to decorate
  • 2 passionfruit *to decorate

Enjoy the summer fruits with this delightful mango and raspberry tiramisu. The dessert comprises layers of sponge biscuits soaked in liqueur and mascarpone cream flavoured with orange. It is then topped with fresh mango and raspberries. The best part is that this recipe doesn't need the oven, making it a perfect dessert for a hot day.

Mango and Raspberry Tiramisu


  1. Scoop the flesh out of two mangoes into a food processor. Add the 1tbs caster sugar and blitz to make a puree. Set aside.
  2. Using handheld beaters or a stand mixer, whip cream until very thick and firm. In a separate bowl, whisk together eggs and 1/4 cup caster sugar for a few minutes until pale and frothy. Add mascarpone and orange zest and whip until well combined. Fold through the whipped cream. Refrigerate until ready to assemble.
  3. Combine orange juice and Cointreau in a shallow dish. Dip Savoiardi biscuits in one at a time to soften, then place in a single layer in the base of a rectangular baking dish. Spread over half of the mascarpone mix. Drizzle half of the mango puree then dot with the frozen raspberries. Place a second layer of soaked Savoiardi biscuits then top with the remaining mascarpone.
  4. Once complete, cover with cling film and refrigerate for several hours, but overnight is best. Reserve remaining mango puree.
  5. When you are ready to serve, decorate the tiramisu with sliced mango, fresh raspberries and passionfruit pulp. Drizzle over reserved mango puree.
Use a 20cm x 30cm earthenware baking dish. You can use any shallow glass or ceramic dish, but quantities may need to be adjusted depending on its size.

Make sure you use thickened cream, and whip it very well before folding it into the mascarpone mixture, so that it doesn’t become too sloppy.

Brandy or even raspberry liqueur would be a nice alternative to Cointreau. You can omit the alcohol altogether to make it a family friendly dessert.

This dessert will keep covered in the fridge for several days, but it is best eaten the day it is made.

You can also try making it reverse out of the baking dish, like you'll see in images 2 and 3.

This recipe was created and photographed by Greer Worsley for Australia's Best Recipes and has been updated since it was originally published in 2017.


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