Mango Tiramisu
Do not miss this delicious Mango Tiramisu recipe. Tiramisu is a traditional Italian dish featuring layers of creamy mascarpone cheese and sponge biscuits soaked in coffee and marsala wine. It’s a fairly stodgy affair, but I’ve created a lighter version using mango and fresh orange juice. There’s still a cheeky booze hit, but you can easily replace the liqueur with coconut essence or leave it out if you prefer.
Serves: 8
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Mango Tiramisu
This healthy tiramisu uses mango and fresh orange juice to give a delicious and light alternative to the traditionally heavy dessert.
Servings
Prep time
Cook time
Recipe
Ingredients
- Juice 2 oranges (about 1 cup)
- 2 tbsp coconut liqueur, such as Malibu (or coconut essence)
- 3 large mangoes
- 2 egg yolks
- ⅓ cup caster sugar
- 300mL pure cream
- 250g mascarpone cheese
- 200g Italian savoiardi biscuits
- Passionfruit & shredded coconut, to serve (optional)
Method
- Pour freshly squeezed orange juice and coconut liqueur into wide, shallow bowl. Stir to combine and set aside. Peel all three mangoes. Dice flesh of two and puree flesh of third. Mix together diced and pureed flesh and set aside.
- Whisk together egg yolks and caster sugar until thick and pale and tripled in volume. In another bowl, whip cream to soft peaks. Add cream to egg yolks along with mascarpone and gently fold to combine.
- To assemble, gather 8 decorative glasses. Quickly dip one biscuit at a time in orange juice and arrange in bottom of glasses, breaking up as necessary to fit. Top with a few spoonfuls of mango mixture, then mascarpone mixture. Repeat until all glasses are full.
- Place in fridge to set for 4 hours or overnight. When ready to serve, garnish with passionfruit and coconut.
- Tip:You can also make this as one large dessert in a 20cm cake tin. Just be sure to line the tin with greaseproof paper that overhangs the edge to make it easy to lift out and serve.
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