Place egg yolks and 1/2 cup sugar in a bowl and beat with an electric whisk until pale and fluffy (about 5 mins).  Fold mascarpone and half the rum into egg mixture until well combined.

In a second bowl whisk cream until soft peaks.  Gently fold cream into mascarpone mixture until just combined.

In a third bowl, whisk the egg whites and remaining sugar until soft peaks form.  Gently fold into mascarpone cream mixture until just combined.

Combine pineapple juice and remaining rum and soak sponge fingers.

Peel, de-stone and roughly chop the mangoes, then purée in a blender until smooth.

In serving glasses layer some of the mascarpone cream mixture followed by a layer of soaked sponge fingers and some mango puree. Repeat layers and finish with a final layer of mascarpone cream.

Cover with clingfilm and refrigerate until set (at least 4 hours or ideally overnight).

To serve, sprinkle with spice mix.

Tips

Be careful not to over mix the mascarpone cream mixture to keep it as light as possible.

This mangomisu mango tiramisu recipe can be made up to a day ahead and stored covered in the fridge.