Can a dessert be both indulgent and a pick-me-up? Well here’s your answer…. Mango Tiramisu it is guys!!!
Wanted to make my husband’s home coming special after he went through one hell of an ordeal traveling back from India just recently.
Mango is his favorite summer fruit, so I thought of making a special treat with all the tasty seasonal mangoes that have flooded the markets recently… and came up with this scrumptious Mango Tiramisu!
Created this recipe and it was absolutely divine, it has the same rich texture as the original Tiramisu, but the mango gives it an extra freshness and elevates your mood! The mascarpone cheese is infused with mango and layered with a mango sponge cake to enhance the mango flavour. The pieces of mango are tucked within the layers for that burst of tangy sweet flavours to condition your palate as you devour this summer delight.
Definitely give this delight a try and I am sure you will love it!
PREP TIME: 30 minutes
BAKE TIME: 20 minutes
ASSEMBLE TIME: 15 minutes
For sponge cake:
125g unsalted butter, room temperature
3/4 cup caster sugar
1/2 tsp vanilla essence
1 tsp mango essence
1/2 tsp salt
1 1/2 cup self-raising flour
1/2 cup milk, room temperature
6-7 Yemeni/ alphonso mangoes (I used Yemeni)
250g Mascarpone cheese
250ml double cream
1/3 cup confectioners sugar
1/2 tsp mango essence
200 ml double cream, extra
3 tbsp confectioners sugar, extra
1/2 tsp vanilla essence
120ml mango juice
Few mint leaves for garnish
Grease and line a 9 x 13 inch cake pan with parchment paper. Preheat the oven at 180° C.
In an electric mixer bowl, fitted with paddle attachment, cream butter, sugar and essence until light and fluffy. Beat in eggs one at a time, beat until combined.
Stir in half the sifted flour and half the milk. Add the rest of the flour and milk and stir in until all combined.
Pour mixture in prepared pan and bake for 20 minutes. Leave in pan to cool for 5 minutes. Invert on cooling rack and cool completely.
Cut mango cheeks from the mangoes, carefully run a knife through the flesh in cross-cross pattern, indent the mango from skin side to open the cube segments. Cut the cubes off from the peel. Peel and remove the flesh from the rest of the mangoes and blend them to a smooth purée.
Using the hand mixer, keeping on medium speed, whip the cheese to make it light and creamy. Add the double cream, mango essence and sugar; whisk until it’s slightly firm but not stiff. It should drop off gradually but easily from the spoon. Don’t over whisk else it will become more stiff. Put 1/3 quantity into a piping bag. Keep the piping bag and rest of the mascarpone cream in refrigerator until used.
Whisk double cream, sugar and vanilla essence until stiff. Fill the cream in a piping bag fitted with star nozzle. Twist and secure the open end of the piping bag with a bag clip and refrigerate until used.
To assemble the tiramisu, I used wide mouth dessert goblets.
Shave the top off from the sponge cake. Using the round pastry cutters, cut into 3.5” wide circles. (Cut the cake according to the size of the glasses used for assembly).
Place the cake circles into the base of the glasses, press it down gently, pour the mango juice just enough to soak in the sponge (approx. 20ml)
Pipe the mascarpone cream in the center just to cover the base of the cake. Drop 2 heaped tablespoons of mango cubes on top. Drop 2-3 big dollops of mascarpone cream on top, keeping it 3 to 4 mm below the glass rim. level it with offset spatula.
Pour the mango purée on top, level it with offset spatula. To decorate, take the piping bag out from the refrigerator and pipe the whipped cream on top covering just 1/2 the purée. Garnish with mint leaves. Refrigerate to set for 2-3 hours. Enjoy the chilled mango Tiramisu.