تيراميسو المانجو والتوت

In a blender, add 2 cups of cream cheese, 1 cup of whipping cream, and 1 large can of sweetened condensed milk

Blend well until the mixture becomes smooth and creamy.

To prepare the mango sauce, place 500 ml of mango juice, 2 tablespoons of sugar, and 4 tablespoons of cornstarch in a small saucepan

Mix them while cold, then cook over medium heat, stirring continuously until the mixture thickens.

Once thickened, pour the sauce into a bowl and place it in the fridge to cool completely.

Fill a piping bag with the prepared cream mixture.

Dip the ladyfinger biscuits in 100 ml of mango juice and arrange a layer in the serving dish.

In another dish, dip the ladyfinger biscuits in 100 ml of berry juice and arrange another layer.

Pipe a layer of cream over each layer of soaked biscuits.

Repeat with a second layer of dipped biscuits in the same way.

Finish with a final layer of cream on top.

Spoon blueberry filling over the berry tiramisu and sprinkle grated lemon zest on top.

Drizzle the mango sauce over the mango tiramisu.

Refrigerate the tiramisu for 2 hours until fully set.

For serving, prepare side dishes and place diced fresh mango, raspberries, blueberries, passion fruit, and dragon fruit separately.