Tropical fruit tiramisu

<strong>Preparation: </strong>

For the syrup:

• In a pot add the orange juice, the sugar, and transfer over medium heat. Let it come to a boil until the sugar melts.
• Cut the mango into small cubes and add XNUMX g in a blender. Add the rum, the lime zest and juice, the mint, and beat well until the ingredients are pureed.
• Transfer to a bowl, add the syrup, mix and set aside.

For the cream:

• In a mixer’s bowl add the cream cheese, the coconut cream, the lime zest, the rum, the icing sugar, the heavy cream, and beat with the whisk attachment at high speed, for XNUMX-XNUMX minutes, until the cream thickens.
• Remove and set aside.

For assembling:

• Cut the remaining mango into small pieces and set aside.
• Dip the sugar trays into the syrup and place them on a 20 × 30 cm baking sheet. Be sure to cover the entire surface of the pan.
• Coat with half the cream and pieces of mango.
• Cover the remaining ladies, the rest of the cream and cover with plastic wrap. Refrigerate for 2-3 hours to cool and thicken.
• Serve with remaining syrup, strawberries and mint leaves.