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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Arrange half the sponge fingers in the base of a rectangular serving dish (10 cup capacity). Trim them to fit if necessary. | 2. Dissolve the jelly crystals in the boiling water, then stir in the cold water. | 3. Pour three cups of jelly mixture over the fingers in dish. Reserve the remaining jelly mixture. | 4. To make the lemon cream, place the cream, mascarpone and icing sugar mixture in a large bowl. Beat with electric beaters until soft peaks form. Whisk the lemon butter until smooth, then fold into cream. | 5. Spread half the lemon cream over the fingers and jelly in the dish, drizzle with half the passionfruit pulp. | 6. If the remaining jelly has set, reheat and stir in liqueur. Dip the remaining fingers one at a time, in jelly/liqueur mixture until almost soft. Arrange over cream. | 7. Scatter over half the strawberries: spread with remaining lemon cream. Cover and refrigerate over night. | 8. Before serving, arrange remaining fruit and pulp over the tiramisu. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ladyfinger	2			-	-	-	-
mango jelly crystal	3	packets		-	-	-	-
water	2 1/2	cups	boiling	0.0	0.0	0.0	0.0
cold water	2	cups		0.0	0.0	0.0	0.0
passion fruit pulp	2	cans		-	-	-	-
coconut liqueur	1/2	cup		-	-	-	-
strawberry	250		sliced	12160.0	2918.4	254.6	114.0
orange	1		sliced	2.2312	0.5489999999999999	0.046	0.0106
kiwi fruit	1		sliced	-	-	-	-
mango	1		sliced	99.0	24.717	1.3530000000000002	0.627
cream	2	containers	thickened	-	-	-	-
mascarpone	250			-	-	-	-
sugar icing	1/4	cup	powdered	-	-	-	-
lemon butter	2	jars		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.