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Finally, our Duppy dessert paired with a gorgeous cocktail to conclude our incredible Pairing is Sharing series with Ainsley Harriott…

Tropical Tiramisu with sweet mango & creamy mascarpone paired with the Duppy Old Fashioned

Duppy Old Fashioned:

50ml XO

10ml Merlet Cherry Brandy

10ml PX Sherry

3ml Sugar Syrup

2 Dashes of Angostura bitters

Stir down with cubed ice in mixing glass or directly in Rocks Glass

Garnish with grated nutmeg


Tropical tiramisu with sweet mango & creamy mascarpone:

Sweet mango, creamy mascarpone and an ‘ikkle bit of rich, indulgent XO rum – ingredients for a perfect dessert! The buttery and velvety flavours of Duppy Share XO rum work perfectly in this creamy dessert and the hint of coconut, vanilla and nutmeg are a perfect match to the sweet tropical taste of mango and the zest of lime. *Serves 4

- 120ml mango or pineapple juice

 - 5 tbsp Duppy Share XO Rum

- ½ lime, juice and zest

- 2 large fresh eggs, separated

- 50g caster sugar

- 250g mascarpone

- ½ tsp vanilla extract

-200ml double cream

- 2 ripe mangoes, peeled, destoned

- 1 x 200g packet savoiardi/lady fingers biscuits (You may not use them all)

- Fresh nutmeg, for grating or ½ tsp of ground nutmeg (Optional)

- 4 tbsp unsweetened desiccated coconut, for decoration


Place the mango juice, 4 tablespoons of rum and the lime juice in a wide bowl and set aside.

Put the mango in a food processor and pulse until you have a smooth puree.

In a large bowl beat together the egg yolks and sugar until creamy and pale. Then whisk in the mascarpone, remaining rum and vanilla extract until well mixed – you don’t want any lumps. In a separate bowl whisk the cream until soft peaks begin to form and then gently fold into the mascarpone mixture with a metal spoon.

In a separate clean bowl, whisk the egg whites until stiff peaks form. Gently fold a large spoonful of the egg whites into the cream mixture until blended and then fold in the rest, being careful not to knock out any air or volume.

Dip each biscuit into the mango juice and rum for a second or two on each side until the liqueur has soaked in a little, but the

biscuits are not soggy. Shake off any excess.

Layer some dipped biscuits (breaking the biscuits to fit), sugar-side up, into the bottom of 4 individual dessert glasses. Spread some cream mixture over the biscuits and top with a thin layer of mango puree and then repeat the process, using up the biscuits and finishing with a layer cream. Smooth the top and grate over a little fresh nutmeg. Cover and chill for at least three hours until firm.

Meanwhile toast the coconut in a dry frying pan over a medium heat until lightly golden.

Just before serving, decorate with the toasted coconut, a little more grated nutmeg and lime zest.

Devour this one! If you would like to buy a kit that includes all the rum needed for the recipes as well as the recipe cards – you can buy here:



£1 from each of the Kits and £1 from any Duppy Share bottle sold on the Duppy Share website will be donated to the Alpha Boys Music School in Jamaica which Ainsley’s Dad attended.