Mango Tiramisu
A tropical twist to the Italian dessert using mangoes
Servings 12 people
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