Boozy mango and orange tiramisu with raspberry sauce

A classic Italian dessert gets a tropical makeover with this mango and orange tiramisu recipe. Simple to make yet impressive to serve, this clever dessert is irresistible served in slices with raspberry sauce

By Sophie Gray
  • 25 mins preparation
  • 10 mins cooking
  • 6 hrs marinating
  • Serves 8
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Boozy mango and orange tiramisu
  • 2 large mangoes
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup orange liqueur
  • 300 millilitre cream
  • 200 gram mascarpone
  • 2 tablespoon lime juice
  • 1 teaspoon vanilla bean extract
  • 2 tablespoon icing sugar
  • 18 sponge finger biscuits
  • fresh raspberries, to serve
Raspberry sauce
  • 125 gram raspberries
  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoon caster sugar
  • 1/2 teaspoon cornflour
  • 1/2 teaspoon cold water


Boozy mango and orange tiramisu
  • 1
    Grease a large, straight-sided 15cm x 23.5cm x 9cm deep loaf pan. Line base and sides with baking paper, extending paper 4cm above pan edges.
  • 2
    Make raspberry sauce (see below).
  • 3
    Cut off 1 mango cheek, peel, and purée in a blender. Combine with orange juice and liqueur. Set aside. Peel and slice remaining mango.
  • 4
    In a medium bowl, whip cream to soft peaks, fold in mascarpone, lime juice, vanilla and icing sugar.
  • 5
    To assemble, dip 6 sponge fingers in liqueur mixture and layer in base of pan. Cover with one-third of mascarpone mix. Add a drizzle of raspberry sauce and a layer of sliced mango. Repeat with biscuits, mascarpone, raspberry sauce and mango; finish with a layer of biscuits. Reserve remaining mascarpone and raspberry sauce in fridge. Chill for at least 6 hours.
  • 6
    To serve, invert onto a platter, top with remaining mascarpone and decorate with mango slices, raspberries and a splash of sauce. Serve in slices.
Raspberry sauce
  • 7
    Place raspberries, juice and sugar in a saucepan and simmer until pulpy. Mix cornflour with cold water and stir in. Remove from heat and leave to cool.