Mango Tiramisu: A Tropical Take on an Italian Classic

This mango tiramisu recipe reimagines the traditional Italian dessert with a vibrant tropical twist. It layers soft ladyfingers soaked in mango juice and dark rum with luscious mascarpone cream and diced fresh mangoes. The dessert is topped with a beautifully dressed mascarpone filling and extra mango chunks, creating a visually stunning and deliciously refreshing treat that’s perfect for any occasion.

Why you'll love this

Mango Tiramisu combines the creamy, luxurious texture of classic tiramisu with the bright, sweet flavors of fresh mangoes. The infusion of dark rum adds depth to the mango juice, enhancing the tropical feel of the dessert. The use of traditional mascarpone ensures that the dessert retains its authentic Italian roots while embracing a delicious fruitiness. Each bite offers a balance of creamy and fruity elements, making it an irresistible dessert for tiramisu lovers and fruit lovers alike.

Perfect opportunity

This dessert is perfect for summer gatherings, tropical themed parties or any other festive occasion. It is a fantastic choice for celebrations where you want to offer something unique yet familiar. Mango tiramisu can also serve as a stunning dessert for wedding parties, birthdays or as an elegant finish to a special dinner.

Decorating Tips

replaces the word nice with empty enhance the visual appeal, garnish the tiramisu with fresh mint leaves alongside the mango pieces. For an extra touch of elegance, dust lightly with icing sugar on top or drizzle with a mango glaze for added shine. Consider serving each serving in a clear glass to showcase the beautiful layers of the tiramisu.

Ingredients:

• 3 large egg yolks
• 70 g granulated sugar
• 225 g softened mascarpone
• 350 g whipping cream
• 1 teaspoon vanilla extract
• 30 boudoirs
• 150 g mango juice
• 2 oz dark rum
• 3 small mangoes, diced

Instructions:

1. Prepare the egg mixture:
   • Whisk egg yolks and sugar in a large bowl.
   • Prepare a double boiler by boiling about 1 inch of water in a small saucepan. Turn off the heat and place the bowl over the saucepan, making sure it does not touch the water.
   • Whisk the mixture until hot, frothy and pale in color (about 5 to 7 minutes), then remove from the heat.

2. Mascarpone cream:
   • Add the mascarpone to the hot egg mixture and whisk until smooth and lump-free.
   • In a separate bowl, beat whipping cream and vanilla extract until stiff peaks form.
   • Fold the whipped cream into the mascarpone mixture until combined.
3. Soak and layer:
   • Mix the mango juice and rum in a shallow bowl.
   • Briefly dip each ladyfingers in the mixture and arrange them at the bottom of your serving dish.
   • Spread half of the mascarpone cream on the sponge fingers. Add a layer of diced mango, pressing lightly on the cream.
   • Repeat with another layer of soaked sponge fingers, then add the remaining cream. Smooth the top with a spatula.

4. Garnish and cool:
   • Optional: Transfer some of the mascarpone cream to a piping bag fitted with a star tip and pipe it onto the tiramisu.
   • Garnish with additional mango pieces.
   • Refrigerate for at least 6 hours, or preferably overnight.

Enjoy this mango tiramisu as a sublime treat that brings a tropical touch to your dessert table, combining the best of Italian tradition with the fresh zest of mangoes!