Instructions:
1. Prepare the Coconut Cream:
Open the cans of chilled coconut cream and scoop out the coagulated cream from the top, saving the liquid for another use.
Place the thick coconut cream into a chilled metal bowl.
Add vanilla essence and powdered stevia/sugar.
Beat with an electric mixer until thick and fluffy. Keep it in the fridge while preparing the other ingredients.
2. Prepare the Filling:
Strain the passionfruit pulp over a small bowl, reserving the seeds and juice separately.
In a medium bowl, mix cream cheese with lime rind and stevia until well combined.
In another medium bowl, combine mango and passionfruit seeds.
Pour the reserved passionfruit juice, orange/apricot/peach juice, and Cointreau into another bowl.
3. Assemble the Tiramisù:
Soak half of the sponge fingers one at a time in the juice/liqueur mixture.
Arrange the soaked sponge fingers in a deep casserole dish. Top with half of the cream cheese mixture, followed by half of the chilled coconut cream, and sprinkle half of the mango mixture on top. Repeat with the remaining sponge fingers, juice/liqueur mixture, cream cheese mixture, and mango mixture. Cover and refrigerate for at least 6 hours or overnight for the best flavor.
Serve:
Once set, serve chilled and enjoy the tropical burst of flavors in every bite! This Mango and Passionfruit Tiramisù is not only delicious but also a beautiful centerpiece for your dessert table. 
Notes:
This dessert is perfect for warm weather and festive occasions.
Feel free to substitute the Cointreau with any orange-flavored liqueur of your choice!
Enjoy your delicious Mango and Passionfruit Tiramisù! 
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