Mango Tiramisu Recipes

Steps:

• In top of a double boiler or a metal bowl over simmering water, combine egg yolks, 1/2 cup confectioners' sugar and 1/2 cup cream. Whisking constantly, heat mixture until thick and a thermometer reads 160°. Remove from heat; whisk in mascarpone cheese until almost smooth. In another bowl, beat remaining 1-1/2 cups cream until it begins to thicken. Add remaining 1/2 cup confectioners' sugar; beat until soft peaks form. Fold whipped cream into mascarpone mixture. , Cut oranges crosswise in half; squeeze juice from oranges into a shallow bowl. Stir in rum, orange liqueur and vanilla., Quickly dip half of the ladyfingers into rum mixture and place in the bottom of a 9-in. springform pan. Top with half of the mascarpone mixture and half of the mango slices. Repeat layers. Refrigerate, covered, at least 8 hours or overnight. To serve, loosen and remove rim.

Steps:

• Beat together the mascarpone, double cream, coconut cream, icing sugar and rum using an electric whisk until thick enough to leave a prominent trail when you turn it off and lift it, then fold through the lime zest.
• Make the soaking liquid by stirring together the mango juice, lime juice and rum in a jug, then pour into a shallow bowl.
• Get a medium dish ready (about 30 x 20cm). Dip half the sponge fingers in the soaking liquid for about 10 seconds on each side and place in a single layer in the dish, then drizzle over 3-4 tbsp of the liquid. Top with a layer of half the mascarpone cream, then a layer of sliced mango (using about half). Repeat with the remaining sponges, mascarpone cream, and mango slices. Chill for at least 5 hrs, or preferably overnight. Just before serving, sprinkle over the flaked coconut and lime zest curls.

Steps:

• Peel mangoes and cut from pit lengthwise into 1/4-inch slices.
• Measure 1 cup of the smallest pieces; cover and chill remaining large slices.
• In a blender or food processor, whirl the 1 cup mangoes and the coconut milk to a smooth puree; pour into a bowl.
• In the top of a double boiler, combine egg yolks, granulated sugar, and brandy.
• Whisk over simmering water until mixture reaches 140 degrees F.
• Adjust heat to keep mixture between 140-150°F, and continue to whisk for 3 minutes.
• Remove from heat and add the mascarpone cheese; stir until mixture is well blended.
• In a deep bowl with a mixer on high speed, whip cream and powdered sugar until cream holds distinct peaks.
• Add the mascarpone mixture and fold gently to blend.
• Separate ladyfinger pieces.
• With a fork, dip half the pieces, 1 at a time, in mango puree to coat; lift out, drain briefly, and arrange flat side down in a single layer in a 9-inch square pan.
• Cover ladyfingers in pan with half the mascarpone mixture, spreading it level.
• Repeat to dip remaining ladyfinger pieces in mango puree and arrange in a single layer over mascarpone mixture in pan.
• Spread remaining mascarpone mixture smoothly over top layer of ladyfingers.
• Cover tiramisu airtight and chill at least 2 hours or up to 1 day.
• In an 8- to 10-inch frying pan over medium-high heat, stir coconut until golden, 4 to 6 minutes; pour into a small bowl.
• When cool, cover airtight.
• To serve, cut tiramisu into 9 equal squares.
• Use a wide spatula to lift out portions and set on plates.
• Arrange reserved mango slices equally on portions and sprinkle equally with toasted coconut; spoon raspberry sauce equally around desserts.
• Raspberry Sauce: Rub the thawed frozen raspberries through a fine strainer into a bowl; discard seeds.
• Add 3 tablespoons sugar and stir to blend.
• Makes about 1 cup.