Tropical Tiramisu Dessert in Glass

Tropical Tiramisu Dessert in Glass is a vibrant and refreshing twist on the classic Italian treat. Layered with creamy mascarpone, juicy tropical fruits, and sponge cake or ladyfingers, this no-bake dessert is served in individual glasses, making it perfect for entertaining or indulging solo.

Why You’ll Love This Recipe

This version of tiramisu replaces coffee and cocoa with the lively flavors of mango, raspberry, and passionfruit for a summery, fruit-forward experience. It’s light, elegant, and incredibly easy to assemble. Best of all, it’s served in single portions for fuss-free presentation and enjoyment.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Mascarpone cheese
• Heavy cream
• Powdered sugar
• Vanilla extract
• Ladyfingers or sponge cake
• Mango, diced
• Raspberries
• Passionfruit pulp (optional)
• Mint leaves (for garnish)
• Fruit juice or syrup (for soaking the cake)
• Optional: shredded coconut or lime zest

directions

1. In a bowl, whip heavy cream until soft peaks form.
2. In another bowl, beat mascarpone with powdered sugar and vanilla extract until smooth.
3. Fold whipped cream into the mascarpone mixture until fully combined.
4. Lightly soak sponge cake or ladyfingers in fruit juice or syrup.
5. In glasses, layer soaked cake, tropical fruits, and the mascarpone cream mixture.
6. Repeat layers until glasses are filled, ending with a layer of cream.
7. Top with more diced fruit and garnish with mint leaves.
8. Chill for at least 1 hour before serving for best texture.

Servings and timing

Servings: 4–6 glasses
Prep Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 20 minutes

Variations

• Alcoholic Twist: Soak cake in rum, coconut liqueur, or limoncello for a grown-up version.
• Vegan Option: Use plant-based whipped cream and vegan mascarpone alternatives.
• Berry Mix: Substitute tropical fruits with strawberries, blueberries, and blackberries.
• Nut Crunch: Add crushed pistachios or toasted coconut flakes between layers for texture.

storage/reheating

Store in the refrigerator for up to 3 days in covered glasses or jars.
Do not freeze, as the mascarpone cream may separate.
No reheating is necessary—serve chilled.

FAQs

Can I use canned fruit instead of fresh?

Yes, canned mango or mixed tropical fruit works well, just drain excess syrup before layering.

Is mascarpone necessary, or can I use cream cheese?

Mascarpone is ideal for tiramisu, but full-fat cream cheese is a decent substitute.

Can I make this dessert ahead of time?

Yes, it’s perfect for making a day in advance. The flavors blend better after chilling.

What’s the best fruit juice for soaking the cake?

Pineapple juice, mango nectar, or passionfruit juice are all excellent choices.

Are ladyfingers better than sponge cake for this recipe?

Either works well. Ladyfingers give a firmer texture; sponge cake is softer and more moist.

Can I add coconut to this dessert?

Absolutely. Add shredded coconut between layers or use coconut cream in the filling.

How do I keep the layers neat?

Use a piping bag for the mascarpone cream and a spoon to carefully place fruit.

Is this dessert gluten-free?

Use gluten-free cake or cookies to make it completely gluten-free.

What’s a good garnish besides mint?

Try lime zest, powdered sugar, or a tropical fruit skewer on top.

Can I serve this in a trifle bowl instead?

Yes, this recipe scales well and looks beautiful in a glass trifle dish.

Conclusion

Tropical Tiramisu Dessert in Glass brings a burst of fruity freshness to a classic indulgence. With its colorful layers, creamy filling, and no-bake convenience, it’s the perfect dessert for warm-weather gatherings or anytime you want a light, impressive treat. Easy to customize and serve, this dessert is a tropical delight in every spoonful.

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