Mango Tiramisu | A Modern Italian Tiramisu
Experience the unique twist of Mango Tiramisu, where creamy mascarpone meets the sweet zest of fresh mangoes. This recipe transforms traditional tiramisu into a tropical delight with layers of mango-soaked Savoiardi biscuits and a hint of chocolate. Follow our simple steps to create a dessert that's both fluffy and smooth, perfect for impressing at any gathering.
Equipment
- Large-sized mixing bowl
- Electric hand mixer
- Small-sized bowl for your egg yolk
- Spatula
- Glass
- Spoon
- Sieve
Ingredients
- 3 organic eggs fresh
- 2 Tbsp white sugar
- 1 tub Mascarpone cheese
- 1 packet Savoiardi biscuits
- Small-sized bowl of mango juice
- 1 fresh mango cut into small pieces
- 200 g block of milk or dark chocolate chopped into small pieces
- Cocoa powder
Instructions
Creating the Cream:
- Start by separating the yolks from the whites of 3 eggs and place the yolks in a small bowl.
- Next, use an electric hand mixer to whip the egg whites until they form a nice foam.
- Then add 2 tablespoons of white sugar to the yolks and mix well until the mixture becomes creamy. Once creamy, blend in the mascarpone cheese until everything is smooth.
- Finally, gently fold the whipped egg whites into the mascarpone mixture using a spatula, being careful to keep the mixture light and airy.
Assembling the Tiramisu:
- Begin by quickly dipping each biscuit into mango juice to moisten them without making them soggy, and lay them at the bottom of your serving glass.
- Next, spoon the mascarpone and egg cream mixture over the biscuits, spreading it evenly to ensure all biscuits are covered.
- Then sprinkle small chocolate pieces over the cream, sift a layer of cocoa powder on top, and finish with fresh mango pieces.
- Repeat the layering process by dipping more biscuits in mango juice, adding another layer of cream, and topping it with more sifted cocoa powder and mango cubes for garnish.