Exotic Tiramisu


  • 400 g of mascarpone
  • 10 cl of coconut cream
  • 5 eggs
  • 100 g of sugar
  • 1 small Victoria pineapple
  • 1 mango
  • 2 ripe passion fruits
  • 2 tablespoon(s) of rum
  • 24 spoon cookies
  • 30 g grated coconut


  1. Separate the egg whites from the yolks. Beat the yolks with the sugar until the mixture is foamy, then add the mascarpone and coconut cream. Mix well, set aside.

  2. Beat the egg whites until stiff and gently incorporate them into the mascarpone mixture.

  3. Peel the pineapple and mango. Cut them into small cubes of around 1.5 cm. Mix them and reserve. Hollow out the Passion fruit and mix the flesh with the rum.

  4. Place the biscuits in the bottom of the glasses – cut them in 2 if necessary – and soak them in the passion fruit-rum mixture.

  5. Place a layer of fruit on the biscuits, then a layer of cream. Repeat the operation and sprinkle with grated coconut. Place in the refrigerator for at least 6 hours before serving.

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