Mango Tiramisu

Photo: 6 Bittersweets

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

 

Ingredients

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)

Instructions

1. For the full recipe visit: Mango Tiramisu.

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