Mango Tiramisu
Tiramisu – this traditional Italian dessert literally means to “cheer you up” or “pick you up” and this dessert served at the end of dinner does exactly that – “Cheers you & me up”. Traditionally Tiramisu consists of finger biscuits dipped in coffee, sandwiched with a creamy mix of egg yolks, mascarpone cheese and whipped cream finally topping off with a generous sprinkling of cocoa powder. An easy breezy dessert with the only hard part being to wait for the dessert to chill in the refrigerator overnight.
With the tropical mangoes in abundance during the UAE summer, I have too many mangoes at home. We enjoy it simply cubed or blended into a milkshake with vanilla ice-cream. I have also been making Mango Trifle at home several times. In-fact I made it too many times last month that I couldn’t bear to make it anymore. The other day we had a family visiting for dinner and I had to come up with another dessert that involved no baking or copious amount of cooking time. Tiramisu was the first thing that came to mind as it is so easy to make. I thought it would be a good idea to try include mangoes into the original dessert. So using some fresh mangoes and mango juice, the mango Tiramisu was made. It turned out quite yummy! Tropical flavours mingling with the mascarpone and cream sandwiched between finger biscuits. You can feed a crowd with this dessert (makes atleast 12 servings) & keep this in the fridge for 2-3 days
Try this recipe for a different and easy twist to your usual desserts.
Mango Tiramisu
Ingredients
- 16-20 number Italian finger biscuits
- 250 gm mascarapone cheese
- 3/4 cup whipping cream
- 1/2 cup caster sugar or use powdered sugar
- 1 tsp vanilla extract
- 1 cup cubed or sliced ripe mangoes I used Kesari mangoes
- 1/2 cup Mango juice
Instructions
- Dip each of the lady finger biscuits on either side into the mango juice and place them flat & tightly packed into a glass or ceramic square container. I used a 9*9 inch ceramic container
- Add mascarpone cheese, whipping cream, vanilla extract and sugar into a mixing bowl and whip together until the mixture thickens and you can see soft peaks
- Layer half the cream on top of the finger biscuits in the square container and level the cream evenly using a spatula
- Dip another set of biscuits in Mango juice and layer them neatly on top of the cream mixture.
- Next spread the remaining cream on top of the 2nd layer of biscuits and even it out neatly with a spatula
- Place the cubed mangoes on top of the cream. Cover the container with cling wrap and refrigerate overnight or atleast for 6-8 hours
- Serve cold.
Notes
- Make sure you do not dip the finger biscuits into the mango juice for too long as they will end up soggy and the layers will merge into each other.. Not a pretty tiramisu
