Mango Tiramisu

De Tasty · 30 min

Ingredientes

Preparación

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.

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NataNata para montarMangoMascarponeBizcocho de soletilla