Put a Caribbean twist on a tiramisu by swapping the usual coffee for sponge soaked with mango and lime juices.

Tropical Summer tiramisu

The addition of rum makes it extra decadent...
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Prep Time 35 minutes
Total Time 35 minutes
Cuisine Worldwide
Servings 8 servings
Calories 496 kcal


  • 250 g mascarpone
  • 300 ml double cream
  • 160 ml coconut cream
  • 70 g icing sugar
  • 4 tbsp coconut rum
  • 4 limes zested, plus extra zest pared into fine curls to serve
  • 150 g savoiardi sponge fingers
  • 2 medium ripe mangoes peeled and sliced
  • 50 g flaked coconut toasted

For the soaking liquid

  • 300 ml mango juice
  • 2 limes juiced
  • 5 tbsp coconut rum


  • 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.
  • Make the soaking liquid by stirring together the mango juice, lime juice and rum in a jug, then pour into a shallow bowl.
  • 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.


Recipe from Good Food magazine, August 2019


Calories: 496kcalCarbohydrates: 29gProtein: 4gFat: 36gSaturated Fat: 25gFiber: 2gSugar: 23g
Keyword Cake
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