Name: Tropical tiramisu
Prep time: 35 min
Total time: 35 min
Yield: Serves 8-10
Ingredients: 250g tub mascarpone; 300ml double cream; 160ml can coconut cream; 70g icing sugar; 4 tbsp coconut rum; 4 limes zested, plus extra zest pared into fine curls (see tip), to serve; 150g savoiardi sponge fingers; 2 medium ripe mangoes peeled and sliced; 50g flaked coconut toasted; 300ml mango juice; 2 limes juiced; 5 tbsp coconut rum

250g tub mascarpone
300ml double cream
160ml can coconut cream
70g icing sugar
4 tbsp coconut rum
4 limes
zested, plus extra zest pared into fine curls (see tip), to serve
150g savoiardi 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

Method

step 1
Beat together the mascarpone, double cream, coconut cream, icing sugar and rum using an electric whisk until thick enough to leave a prominent trail when you turn it off and lift it, then fold through the lime zest.
step 2
Make the soaking liquid by stirring together the mango juice, lime juice and rum in a jug, then pour into a shallow bowl.
step 3
Get a medium dish ready (about 30 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 3-4 tbsp of the liquid. Top with a layer of half the mascarpone cream, then a layer of sliced mango (using about half). Repeat with the remaining sponges, mascarpone cream, and mango slices. Chill for at least 5 hrs, or preferably overnight. Just before serving, sprinkle over the flaked coconut and lime zest curls.