Mango Tiramisu

Mango tiramisu is the spectacular (but easy) make-ahead dessert that gives traditional tiramisu a tropical twist - Mangomisu!

Course Dessert

Cuisine International

Total Time 45

Servings

Calories 617kcal

Author Lee-Ann Grace

Ingredients

3 mangoes
juice of 1 large orange
80 ml Cointreau
250 ml thickened cream (heavy cream) see my notes
500 g mascarpone fridge cold
60 g icing sugar (confectioners' sugar) sifted
1 teaspoon vanilla extract
24 savoiardi biscuits (ladyfingers) see my notes

Metric - US customary

Instructions

Preparing the pan

Take a 22cm round springform baking tin, remove the base and flip it upside down (see my notes for an alternative).
Grease the inside of the outer ring.
Cover the base with a sheet of plastic wrap, then clip the outer ring back onto the base and line the inside of the ring with baking paper.

Assembling the dessert

Cut the cheeks off each mango, then use a large spoon to scoop the flesh away from the skin for each half of the mango.
3 mangoes
Slice the flesh of 1 mango into 0.5 cm thick slices and reserve these for the decoration on top.
Finely chop the remaining 2 mangoes and set aside.
In a wide, shallow bowl, combine the orange juice and Cointreau and set aside.
juice of 1 large orange, 80 ml Cointreau
In a medium bowl, combine the thickened cream, mascarpone, icing sugar and vanilla extract.
250 ml thickened cream (heavy cream), 500 g mascarpone, 60 g icing sugar (confectioners' sugar), 1 teaspoon vanilla extract
Using a stand mixer or hand-held electric mixer, beat until the mixture reaches stiff peaks.
Working with one biscuit at a time, briefly dip each biscuit into the orange juice mixture, then place onto the base of the prepared tin to create a single layer, cutting any to fit.
24 savoiardi biscuits (ladyfingers)
Top this biscuit layer with half of the chopped mango flesh, then spread over half of the mascarpone cream.
Repeat with the remaining biscuits, chopped mango and mascarpone cream.
Cover with plastic wrap and place in the fridge to set for 4 - 5 hours (preferably overnight).

Serving

When it's time to serve, remove the outer ring from the springform tin and carefully peel away the baking paper.
Gently slide a large spatula (or two at different angles) between the plastic wrap and the bottom biscuit layer and transfer the tiramisu to a large serving plate.
Decorate the top with the sliced mango, and cut into slices (like a cake) to serve.

Video

Notes

The size and weight of Savoiardi biscuits can vary a lot between brands, so I have given you the number of biscuits I used.
If you don't have a springform tin the right size, this mango tiramisu can also be made in a serving dish with a similar capacity.
The base of a springform pan has a lip/rim around the edge to fit into a corresponding groove in the outer ring. I flip the base of the tin over and put it back in upside down to make it easier to move the tiramisu to the serving plate.
I chop (rather than slice) the mango for the layers to make it easier to cut and serve due to the fibres in the mango flesh.
The thickened cream must be labelled as "whipping cream" or "suitable to be whipped", or it won't whip - I've made that mistake!
Keep the mascarpone in the fridge until you are ready to use it.
In warm weather, put your bowl and beaters in the fridge to cool before starting.
The biscuits only need a short dip in the liquid; they really do soak up the liquid like a sponge!

*Please note that the nutrition facts and amount of calories per serve are provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition