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Summer Tiramisu with Mango & Lime


Rate this recipe 4.4/5 (20 Votes)


  • 4 large eggs, separated
  • Pinch of salt
  • 1/4 cup peach or mango jam
  • 2 limes, zested and juiced
  • 6 tablespoons mascarpone
  • 6 ounces raspberries
  • Lime zest, to garnish


Adapted from


Step 1

Beat the egg whites with a pinch of salt until they form soft peaks. (Soft peaks have tips that still flop over.)

In a separate bowl, whisk the egg yolks until lightened and creamy. Whisk in the jam, lime zest, and lime juice. Whisk in the mascarpone until completely incorporated with no lumps.

Gently fold in the egg whites. Fill four 6-ounce glasses halfway and drop in a few raspberries. Continue filling the glasses.

Refrigerate for 2 hours or overnight. The pudding will set into a soft, creamy mousse. Before serving, top with more raspberries and a sprinkle of lime zest.

Recipe Notes:
On raw eggs: If you are pregnant or have a compromised immune system and don't wish to eat raw eggs, you can try this recipe with pasteurized eggs. Pasteurized egg whites are much more difficult to whip, however. You will probably need a pinch of cream of tartar or a little bit of the lime juice to help them form soft peaks.
On jam: I used a mango-pineapple jam that had no added sugar, just fruit. The pudding was perfectly balanced — not too sweet, not too tart.
On cookies: While Sandrine does not use cookies in her very loose interpretation of tiramisu, you can! Just layer shortbread wafers between layers of the pudding, or crushed graham crackers.

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