Tiramisu with exotic fruits

Ingredients

For 6 servings

• •20 20 Biscuits à la Cuillère Bonne Maman®
• •100 g 100 g sugar
• •350 g 350 g mascarpone
• •3 3 eggs
• •1 c. à café 1 teaspoons of liquid vanilla extract
• •1 c. à soupe 1 tablespoons of rum (optional)
• •1 1/2 mangoes
• •1 1 cans of pineapple in syrup + juice
• •3 c. à soupe 3 tablespoons of rapped coconut

Method

1. 1.Separate white from egg yolks.
2. 2.Beat the yellows with sugar and vanilla extract. Add the mascarpone and mix.
3. 3.Mount white snow with a whip or electric drummer. Gently incorporate them with the help of a maryse. Settle.
4. 4.Pour the pineapple syrup and rum into a hollow plate. Drain the Biscuits with Bone Mamère® in preparation.
5. 5.Cut the mango and pineapple into small pieces.
6. 6.Paste the bottom of a dish with the spooned biscuits, add a first layer of mascarpone preparation and cover with fresh fruit pieces. Repeat the operation before placing it in a cool place for 3 hours.
7. 7.When serving, decorate with pieces of fresh mango and sprinkle with grated coconut.