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Mango Tiramisu

Mango Tiramisu

Photo: 6 Bittersweets

I always love a twist on a classic and this Mango Tiramisu is a great example of recipe re-invention. I think I’m supposed to call it a “fusion” these days aren’t I?

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.

The very creative 6 Bittersweets shares this great recipe for Mango Tiramisu.

If you’re looking for the more traditional coffee version, here’s a wonderful Tiramisu recipe.

Mango Tiramisu Recipe
For the Mango Tiramisu:
  • 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
For the Raspberry Sauce:
  • 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)
  1. For the full recipe visit: Mango Tiramisu.


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