Mango Tiramisu

For the mango compote, drain the tinned mango slices through a sieve, reserving the syrup. Mash the mango slices with a fork and transfer to a small saucepan, adding lemon juice and caster sugar.

Stir and bring to a simmer over medium heat. Once simmering, reduce heat to low and cook for 8-10 minutes, stirring often, until the compote is reduced and glossy. Transfer to a bowl and refrigerate to cool.

For the mascarpone filling, in a medium heatproof bowl, combine the chopped chocolate and cream. Microwave in 30 second bursts, stirring after each, until fully melted and smooth. Set ganache aside to cool to room temperature.

In a large bowl, beat the cream cheese with electric handheld beaters on high until smooth. Add the mascarpone and beat on medium for about 1 minute, until the mixture thickens and holds stiff peaks (be careful not to overbeat). Gently fold in half of the cooled mango compote and the cooled chocolate ganache, mixing until just combined.

To assemble, in a medium bowl, whisk together the lemon juice, reserved mango syrup, gin and caster sugar until the sugar is dissolved.

Dip the Savoiardi biscuits into the gin syrup, turning gently to soak, but avoid over-soaking. Arrange a single layer of soaked biscuits in the base of a glass dish, trimming them to fit as needed. (We used a 20cm/8in round bowl, but square or rectangle can also be used, or serve in individual glasses if preferred.)

Spoon half of the mascarpone filling over the biscuits, spreading evenly with the back of a spoon. Top with a dollop of mango compote, spreading it over the mascarpone. Repeat with the remaining gin-soaked Savoiardi biscuits, mascarpone filling and mango compote. Reserve a small amount of compote for garnish. Refrigerate the assembled tiramisu for at least 4-6 hours, or overnight, to allow the filling to firm up.

To serve, whip the cream in a medium bowl until stiff peaks form. Transfer to a piping bag fitted with a 1 cm/2.5in round tip and pipe dollops of cream across the top of the tiramisu in four rows. Decorate with toasted coconut chips and the remaining mango compote.