Whatever you call it, with layers of fresh and juicy mango, sponge biscuit brushed with liqueur and vanilla mascarpone cream, this Mango Tiramisu is a delicious revelation.
With no baking involved and served with a tangy raspberry sauce, this is a lovely summer tropical treat. And it’s a perfect dessert for hassle-free entertaining as you make it well in advance.
One of the joys of this Mango Tiramisu is that it’s really easy to make for such a spectacular result. Probably the hardest part is waiting for it to chill properly in the fridge. Be patient – it’s well worth the wait.
If you’re looking for the more traditional coffee version, here’s a wonderful Tiramisu recipe.
- 500 g (16 to 18 oz.) mascarpone cheese
- 600 ml (2½ cups) heavy cream
- ¾ cup powdered sugar (or more to taste)
- 2 medium egg yolks
- 1 vanilla bean, split, seeds scraped (or 2 tsp vanilla extract)
- ½ cup Grand Marnier
- Juice of 2 medium oranges
- 300g (about 2 packages) savoiardi (ladyfinger sponge biscuits)
- 3 large mangoes, peeled and sliced lengthwise 1 cm (1/3-inch) thick
- ¼ cup (55g) sugar (or more to taste)
- 2 T water
- 2 cups fresh or frozen raspberries
- Juice of 1 lemon (plus lemon zest to taste)
- For the full recipe visit: Mango Tiramisu.