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Mango Tiramisu Recipe

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4 from 4 reviews

A refreshing and tropical twist on the classic Italian dessert, this Mango Tiramisu combines creamy mascarpone, luscious mango slices, and delicate Savoiardi biscuits soaked in mango nectar to create a light and fruity layered dessert perfect for warm weather or special occasions.

Ingredients

Fruit Layer

  • 3 medium size mangoes, thinly sliced
  • 1 cup mango nectar (or orange juice)

Cream Mixture

  • 250g mascarpone cheese
  • 300ml thickened cream
  • 4 tablespoons caster sugar
  • 1 teaspoon vanilla essence

Biscuit Layer

  • 250g Savoiardi biscuits (Italian ladyfinger biscuits)

Finishing

  • Gelatine or agar-agar (for brushing the top layer to shine and prevent oxidation)

Instructions

  1. Prepare the Pan: Line the base of a 20 or 22 cm springform cake pan to prevent sticking and make removal easier.
  2. Whisk the Cream: In a large bowl, whisk the thickened cream until it starts to thicken.
  3. Add Sugar and Vanilla: Add the caster sugar and vanilla essence to the cream and continue whisking until well combined and soft peaks form.
  4. Incorporate Mascarpone: Gently fold in the mascarpone cheese with the whipped cream mixture until smooth and well blended, taking care not to overwork the mixture.
  5. Prepare the Biscuit Base: Quickly dip the Savoiardi biscuits into the mango nectar, ensuring they are moistened but not soggy. Arrange them in a single layer on the base of the prepared cake pan.
  6. First Cream Layer: Spread half of the mascarpone cream mixture evenly over the biscuit layer.
  7. First Mango Layer: Arrange a layer of thinly sliced mangoes on top of the cream spread.
  8. Second Biscuit Layer: Repeat the process by dipping another layer of Savoiardi biscuits in mango nectar and placing them on top of the mango slices.
  9. Second Cream Layer and Mango Topping: Spread the remaining cream mixture over the second biscuit layer and top with the remaining sliced mangoes, arranging them attractively.
  10. Apply Shine Coating: Lightly brush the top mango layer with dissolved gelatine or agar-agar to give a glossy finish and prevent oxidation, keeping the mango fresh looking.
  11. Chill: Refrigerate the assembled tiramisu overnight (at least 4 hours) to allow the flavors to meld and the dessert to set properly.
  12. Serve: Carefully remove the sides of the springform pan and slice the Mango Tiramisu. Serve chilled for best taste and texture.

Notes

  • Note 1: You can adjust the amount of caster sugar according to the sweetness of the mangoes.
  • Note 2: If Savoiardi biscuits are unavailable, ladyfinger biscuits from other brands can be used as substitutes.

Find it online: https://bitezly.com/mango-tiramisu-recipe/