Brazilian Tiramisù

Ingredients

While the original Italian Tiramisù is traditionally made with espresso and cocoa powder, our Brazilian adaptation incorporates the use of Brazilian coffee and adds a burst of tropical flavors with the addition of fresh fruits such as mango, passion fruit, and pineapple. This version also includes a touch of Brazilian rum to enhance the overall taste and give it a unique twist. We alse have the original recipe for Tiramisù, so you can check it out.

• 250g (8.8oz) mascarpone cheese 250g (8.8oz) mascarpone cheese
• 3 eggs, separated 3 eggs, separated
• 100g (3.5oz) sugar 100g (3.5oz) sugar
• 1 cup (240ml) strong Brazilian coffee, cooled 1 cup (240ml) strong Brazilian coffee, cooled
• 2 tablespoons Brazilian rum 2 tablespoons Brazilian rum
• 200g (7oz) ladyfingers 200g (7oz) ladyfingers
• 1 ripe mango, diced 1 ripe mango, diced
• 1 passion fruit, pulp removed 1 passion fruit, pulp removed
• 1 cup (150g) fresh pineapple, diced 1 cup (150g) fresh pineapple, diced
• Cocoa powder, for dusting Cocoa powder, for dusting

Nutrition

• Calories: 320 kcal / 1340 kJ
• Fat: 20g (12g saturated)
• Carbohydrates: 30g (15g sugars)
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, beat the egg yolks with the sugar until creamy and pale yellow.
2. 2.
   Add the mascarpone cheese to the egg yolk mixture and mix until well combined.
3. 3.
   In a separate bowl, beat the egg whites until stiff peaks form.
4. 4.
   Gently fold the beaten egg whites into the mascarpone mixture.
5. 5.
   In a shallow dish, combine the cooled Brazilian coffee and rum.
6. 6.
   Dip each ladyfinger into the coffee mixture, ensuring they are soaked but not overly saturated.
7. 7.
   Arrange a layer of soaked ladyfingers in the bottom of a serving dish.
8. 8.
   Spread a layer of the mascarpone mixture over the ladyfingers.
9. 9.
   Top with a layer of diced mango, passion fruit pulp, and fresh pineapple.
10. 10.
    Repeat the layers until all the ingredients are used, finishing with a layer of mascarpone mixture on top.
11. 11.
    Dust the top with cocoa powder.
12. 12.
    Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together.
13. 13.
    Serve chilled and enjoy!

Treat your ingredients with care...

• Ladyfingers — Ensure the ladyfingers are dipped quickly into the coffee mixture to prevent them from becoming too soggy. If you prefer a stronger coffee flavor, you can add a little more coffee to the mixture.
• Mango — Choose a ripe and juicy mango for the best flavor. Dice it into small pieces for easy layering.
• Passion fruit — Use fresh passion fruit pulp for a burst of tangy flavor. Strain the pulp to remove any seeds before using.
• Pineapple — Fresh pineapple adds a tropical sweetness. Make sure to dice it into small, bite-sized pieces.

Tips & Tricks

• For an extra touch of indulgence, you can sprinkle some grated coconut over each layer of the Brazilian Tiramisù.
• If you prefer a non-alcoholic version, you can omit the Brazilian rum or replace it with rum extract for a similar flavor.
• Make sure to refrigerate the Tiramisù for the recommended time to allow the flavors to develop and the dessert to set properly.
• Serve the Brazilian Tiramisù chilled for the best taste and texture.
• Feel free to experiment with other tropical fruits such as papaya or guava to customize the flavors to your liking.

Serving advice

Serve the Brazilian Tiramisù in individual dessert glasses or in a large serving dish. Garnish each portion with a slice of fresh mango or a sprinkle of cocoa powder for an elegant presentation. Pair it with a cup of Brazilian coffee or a tropical fruit-infused tea for a delightful dessert experience.

Presentation advice

To create an eye-catching presentation, layer the Brazilian Tiramisù in a clear glass trifle dish, allowing the vibrant colors of the tropical fruits to shine through. Dust the top with cocoa powder in a decorative pattern and garnish with fresh mint leaves for a pop of green.