Empty My Fridge
Mango Lassi Tiramisu
Ingredients
- Saffron5
- Mascarpone cheese8 oz
- Greek yoghurt½ cups
- Mango · peeled sliced, crushed dried, for garnish¾ cups + 3
- Cream1 ¼ cups
- Sugar5 tbsp
- Cardamom · powder1 ½ tsp
- Coconut milk2 cups
- Ladyfinger1 packet
- Mint · for garnish
- Rose bud · for garnish
- Coconut · shredded, for garnish
Instructions
- Steep the saffron strands in 2 teaspoons of warm water for 15 minutes.
- In a large bowl, combine the mascarpone, Greek yogurt, mango pulp, cream, powdered sugar, cardamom and the saffron with its liquid.
- Whip with a hand blender for about 5 minutes, until thickened and lighter in colour.
- Dip each ladyfinger quickly in the cooled chai with coconut milk so both sides are coated but not soaked.
- Lay a layer of dipped ladyfingers in an 8-inch square dish (or six 3½-inch square dishes). Spread half the mascarpone mixture over them.
- Add a second layer of dipped ladyfingers, then spread the remaining mascarpone mixture on top.
- Cover and refrigerate for at least 6 hours, preferably overnight.
- Before serving, dust with crushed freeze-dried mango, top with fresh mango slices, and add shredded coconut and optional mint and rose buds.
Summarized from Tasty's video. Watch it for the details.
More recipes with
CreamYoghurtCoconut milkCoconutGreek yoghurtMangoMascarpone cheeseLadyfinger
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