Ingredients:
- 1 cup mango puree
- 1/2 cup passion fruit pulp
- 1/2 cup sugar
- 1 cup heavy cream
- 1 cup mascarpone cheese
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
- 1 cup strong brewed coffee, cooled
- 24 ladyfinger cookies
- Cocoa powder, for dusting
- Fresh mango slices and passion fruit seeds, for garnish
Instructions:
1. In a saucepan, combine mango puree, passion fruit pulp, and sugar. Cook over medium heat until the sugar dissolves and the mixture thickens slightly. Remove from heat and let cool.
2. In a mixing bowl, whip the heavy cream until stiff peaks form. In another bowl, combine mascarpone cheese, vanilla extract, and powdered sugar. Gently fold into the whipped cream.
3. Dip each ladyfinger cookie in the cooled coffee and arrange them in a single layer on the bottom of a serving dish.
4. Spread a layer of the mascarpone mixture over the ladyfingers, followed by a layer of the mango-passion fruit sauce.
5. Repeat the layers until all ingredients are used, ending with a layer of the mascarpone mixture on top.
6. Cover and refrigerate for at least 4 hours or overnight to set.
7. Before serving, dust the top with cocoa powder and garnish with fresh mango slices and passion fruit seeds.
Prep time: 30 minutes | Chill time: 4 hours | Total time: approximately 4 hours 30 minutes | Servings: 8-10 servings