Mango & pineapple tiramisu

Mango & pineapple tiramisu

Number of people : 6 people people

Ingredients

For the cream mix:

  • 250g Sojade Pineapple dessert
  • 2 egg yolks
  • 50g sugar
  • 2 egg whites

For the fruit syrup:

  • 2 small mangos, just ripe, peeled and quartered
  • 1 small Victoria pineapple peeled and cut into thin slices
  • 25cl water
  • Juice of half a lemon
  • 4 sachets of vanilla sugar
  • 50g sugar
  • 1 teaspoon of cinnamon
  • 8g agar agar
  • 24 sponge fingers

Method

Prepare your fruit syrup:

  1. Bring the water with the sugars and cinnamon to the boil and leave to simmer lightly for 10 minutes.
  2. Filter the syrup, bring it back to the boil, and throw the previously cut and peeled fruit into it.
  3. Leave to cook on a low heat for 8–10 min, then leave the fruit to cool in the syrup.
  4. Strain the fruit delicately to retrieve all the syrup.
  5. Put the fruit to one side for use in building the Tiramisu.

For the cream,

  1. Whip the egg yolks with the sugars until the mixture whitens and becomes foamy.
  2. Add the Sojade Pineapple Dessert, the agar agar, and mix.
  3. Raise the whites to a stiff foam. It’s a good idea to put the receptacle and the egg whites in the fridge for at least an hour just before starting so they will take better.
  4. Mix the above preparation delicately.

 

  1. Cut the biscuits in two and using a spoon, soak them in the syrup diluted with 10cl of water.
  2. Place the soaked biscuits in the bottom of dessert glasses and add a few chunks of the pineapple and mangos you set aside (you can press down lightly on these fruits in order to compact the layers).
  3. Put two level tablespoons of the cream preparation over this then repeat the operation, finishing with a generous layer of cream. Leave in a cold place for at least four hours.

Sojade's promise

French company pioneer in the organic sector
French company pioneer in the organic sector
We aim to reduce our carbon emissions by 20% between 2015 and 2018 for every kilo we produce
We aim to reduce our carbon emissions by 20% between 2015 and 2018 for every kilo we produce