Mango Tiramisu

By Tasty · 30 min

Ingredients

Instructions

1. Beat the mascarpone in a large bowl on medium speed for about 2 minutes until light and fluffy.
2. Add the heavy cream, powdered sugar, vanilla and 1½ cups of the mango purée. Beat on medium-high until stiff peaks form and the cream is thick and airy, 3 to 5 minutes. Set aside.
3. In a shallow dish, stir together the mango nectar and orange liqueur. Quickly dip each ladyfinger into the mixture, coating both sides without soaking.
4. Arrange a single layer of dipped ladyfingers in a 9-inch square pan. Spread half of the mango cream over them, then repeat with a second layer of dipped ladyfingers and the remaining cream.
5. Cover and refrigerate for at least 6 hours, or up to 12 hours, until set.
6. Shortly before serving, arrange 8 to 10 mango slices in a slightly overlapping line and roll them tightly into a spiral. Make 3 mango roses in total.
7. Pour the remaining 1 cup of mango purée evenly over the chilled tiramisu. Garnish with the mango roses and mint leaves.
8. Cut into slices and serve.

Summarized from Tasty's video. Watch it for the details.

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CreamHeavy creamMangoMascarpone cheeseLadyfinger