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–+ servings
Square container of tiramisu with the layers of ladyfingers, mascarpone cream, and mangoes showing through the sides.

Mango Tiramisu

Author: Gail Ng
This mango tiramisu is fruity twist on classic tiramisu! It's made with mango juice and rum-soaked ladyfingers, mascarpone cream, and fresh mangoes.
5 from 8 votes
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Prep Time 40 minutes
Cook Time 5 minutes
Chilling Time 6 hours
Total Time 6 hours 45 minutes
Yield 5 servings
Category Dessert
Cuisine Italian

Equipment

Ingredients
  

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

Instructions
 

  • Whisk: In a large mixing bowl, whisk together egg yolks and sugar.
  • Create a double boiler: Fill a small pot with about 1" of water. Bring it to a boil. Turn off the heat and place the mixing bowl with the egg yolk mixture on top of the pot, ensuring the bottom of the bowl doesn't touch the water.
  • Heat egg mixture: Whisk the egg yolk mixture until most of the sugar has dissolved and the mixture becomes warm, fluffy, and pale in colour, about 5-7 minutes. Remove the bowl from the pot.
  • Add mascarpone: Immediately add the mascarpone cheese to the warm egg mixture. Whisk until the mascarpone cheese has completely melted into the mixture without any lumps. Set aside.
  • Whip cream: In another large mixing bowl, add whipping cream and vanilla extract. Use an electric hand mixer to beat the cream until it becomes firm peaks.
  • Combine whipped cream and mascarpone mixture: Add the whipped cream to the mascarpone mixture. Fold together with a spatula until no streaks remain. Set aside.
  • Prepare soak: In a wide but shallow bowl, stir together mango juice and rum.
  • Soak ladyfingers: Dip each ladyfinger briefly (1 second per side) into the juice mixture to coat both sides. Arrange the soaked ladyfingers on the bottom of your container.
  • Add layers: Add half of the mascarpone cream on top of the ladyfinger layer. Use a spatula to smooth it into an even layer. Add a layer of diced mangoes and press them into the cream.
  • Repeat: Repeat soaking ladyfingers and arranging another layer on top of the mango layer. Top with the remaining mascarpone cream and smooth with a spatula. To make a flat top, scrape the excess cream off with a bench scraper. Repeat with your other containers if you're making multiple small servings.
  • Pipe cream (optional): Transfer the remaining mascarpone cream to a piping bag fitted with an open star piping tip. Pipe the cream on top of each tiramisu. Garnish with extra mango chunks.
  • Chill: Chill the mango tiramisu in the fridge for at least 6 hours or preferably overnight before serving.

Nutrition

Calories: 887kcal | Carbohydrates: 78g | Protein: 15g | Fat: 55g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 387mg | Sodium: 148mg | Potassium: 423mg | Fiber: 3g | Sugar: 36g | Vitamin A: 3586IU | Vitamin C: 61mg | Calcium: 171mg | Iron: 3mg
Keywords mango tiramisu, rum tiramisu
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