Trade in traditional tiramisu for this tropical mangomisu that celebrates summer’s sweetest stone fruit.
Layers of cream, mango and limoncello-spiked syrup make this no-bake dessert an absolute winner for a hot Australian Christmas. It’s perfect for entertaining during the warmer months when mangoes are at their juicy best.
Ingredients
Method
Combine the nectar, passionfruit, limoncello and sugar in a small saucepan over medium heat and bring to a simmer. Cook for 2 minutes or until sugar has dissolved. Strain into a shallow bowl (discarding the pips) and set aside to cool completely. Reserve 3/4 cup (180ml).
Combine cream, sour cream and vanilla in the bowl of an electric mixer and whisk until medium peaks.
One at a time, dip one-third of the biscuits for only a second or two into the syrup and line the base of a glass trifle dish (12-cup/3-litre capacity). Top with a quarter of the mango  slices, then spread one-quarter cream mixture over the top.
Repeat layering with biscuits, mango syrup, fresh mango and cream mixture to create 2 more layers. Refrigerate for at least 3 hours.
Place reserved syrup in a small saucepan and bring to a simmer. Cook for 4-6 minutes or until thick and syrupy. Set aside to cool.
Just before serving, spoon over remaining cream mixture. Top mangomisu with remaining mango slices curled to resemble flowers. Drizzle over fresh passionfruit pulp and thickened mango syrup.
Can mangomisu be made in advance?
This mangomisu is best made on the day of serving, allowing at least 3 hours for the trifle to set in the fridge. The syrup in step 1 can be made up to 2 days in advance, kept in an airtight container in the fridge.
