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This tiramisu with mango tastes so fruity, creamy, delicate, fresh and delicious. It is ideal for dessert on a summer’s day. The dessert cups is also easy to serve at a party. You can make it at home quickly and easily using common ingredients. You can find a detailed mango tiramisu recipe with the exact quantities and step-by-step instructions below.
Sweeten mango tiramisu to taste
My mango tiramisu tastes only slightly sweet. I have not sweetened the coffee used to soak the ladyfingers. The mango puree also contains no added sugar.
If you prefer very sweet desserts, adjust the amount of sugar in the recipe to taste. You can add a little sugar to the hot coffee and then leave it to cool. You can flavor the mango puree with powdered sugar.
Use ripe fruit
Only use ripe mangoes for the mango tiramisu recipe. This will make the fruit puree taste sweet enough without adding sugar. It’s the same with the mango lemonade, the mango coconut dessert cups or the mango sorbet.
Heating egg yolk mixture for mango tiramisu?
I heated the egg yolk sugar mixture for the mango tiramisu over a water bath to 158 °F (70 °C) to reduce the risk of salmonella. Just like for the zefir, caramel sauce or Russian halva recipe, you will need a kitchen thermometer. It is important that you stir the mixture continuously. It must also not boil.
If you are not worried about eating the raw eggs you are using, you can skip the heating step. In this case, be sure to use fresh eggs for the recipe. You should also not store the dessert for too long, but eat it as quickly as possible.
Ideal summer dessert
The mango tiramisu is an ideal dessert for hot summer days, similar to the strawberry yogurt ice cream, the mini Pavlova or the raspberry sour cream cake. It tastes fruity, light and fresh.
It can also be conveniently served in dessert cups at a party, just like the dessert with fruits or the apple caramel dessert. Your guests are guaranteed to be delighted with this fruity, delicate dessert.
This mango tiramisu is
- fruity,
- creamy,
- airy,
- fresh,
- delicate,
- moderately sweet,
- heavenly delicious,
- summery,
- with fresh fruit,
- quick and easy to make,
- in cups – easy to serve,
- ideal dessert for warm days,
- exotic version of the sweet Italian classic.
How to make mango tiramisu: tips and tricks
- Use ripe mangoes for the recipe.
- If you like your tiramisu sweeter, you can add a little sugar to the coffee and powdered sugar to the mango puree.
- You can leave out the alcohol.
- To reduce the risk of salmonella, I heated the egg yolk mixture over a water bath. It should be stirred constantly and must never boil. If you are not worried about eating raw eggs, you can skip the heating step in the recipe.
Have you made mango tiramisu using this recipe? I look forward to seeing your results, your star rating and your comments below on how it turned out and how you liked it.
Try out these summery dessert recipes too:
- Strawberry vareniki – vegan summer recipe
- Mascarpone ice cream with black currants – very creamy & fruity
- Soviet milkshake – recipe for the hit drink from USSR
Mango tiramisu
Equipment
- dessert cups
Ingredients
- 1 mango ripe
- 125 g mascarpone
- 125 g cream
- 70 g ladyfingers
- 2 egg yolks fresh
- 40 g sugar
- 100 ml coffee cold
- 1 tbsp rum
to serve
- cocoa powder
- mango slices
- mint leaves
Instructions
- Alternatively: Place egg yolks and sugar in a small heatproof bowl and heat over a water bath over a medium heat until it reaches 158 °F (70 °C), stirring constantly. Then leave the mixture to cool.
- Cut each ladyfinger into thirds.
- Peel mango, cut the flesh off the stone and puree it finely.
- Beat the egg yolk sugar mixture to a light and creamy consistency.
- Add mascarpone and rum and beat briefly to form a homogeneous mixture.
- Whip cream until stiff and fold it into the mascarpone mixture.
- Divide approx. 1/3 of the mascarpone cream between four dessert cups. Briefly dip the ladyfingers in coffee one by one and spread about half of them over the cream. Spread about half of the mango puree over the ladyfingers. Repeat all the layers again and then finish with the mascarpone cream.
- Chill the mango tiramisu for approx. 2 hours, sprinkle with cocoa powder before serving and decorate with mango slices and mint leaves.
Notes
- If you like your tiramisu sweeter, you can add a little sugar to the coffee and powdered sugar to the mango puree.
- You can leave out the alcohol.
- To reduce the risk of salmonella, I heated the egg yolk mixture over a water bath. It should be stirred constantly and must never boil. If you are not worried about eating raw eggs, you can skip the heating step.
- Take note of the detailed tips and tricks for making the mango tiramisu at the top of the article.
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