Mango Tiramisu with Ladyfinger Base and Mango Confit
Mango Tiramisu with Ladyfinger Base and Mango Confit
Ingredients
For the Mango Confit
- 2 ripe mangoes, peeled, pitted, and diced into 1/2-inch cubes (about 1 1/2 cups)
- 1/4 cup granulated sugar
- 1 tablespoon fresh lime juice
For the Mango Syrup
- 1/2 cup water
- 1/4 cup granulated sugar
- 1/4 cup mango puree
- 2 tablespoons rum, optional
For the Mascarpone Cream
- 3 egg yolks
- 1/4 cup granulated sugar
- 8 ounces mascarpone cheese, chilled
- 1 cup heavy cream, chilled
- 1 teaspoon vanilla extract
For Assembly
- 12 ladyfingers, about 4 ounces
- as needed fresh mint leaves, for garnish
Instructions
- 1
Prepare the Mango Confit: In a medium saucepan, combine the diced mangoes, 1/4 cup granulated sugar, and lime juice. Cook over medium heat, stirring occasionally, until the mangoes soften and the liquid thickens into a syrupy consistency, about 10-12 minutes. Remove from heat and let cool completely. This can be made ahead of time and stored in the refrigerator.
⏱️ 15 min
- 2
Prepare the Mango Syrup: In a small saucepan, combine 1/2 cup water and 1/4 cup granulated sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and stir in the mango puree and rum (if using). Let cool completely.
⏱️ 10 min
- 3
Prepare the Mascarpone Cream: In a heatproof bowl set over a saucepan of simmering water (bain-marie), whisk together the egg yolks and 1/4 cup granulated sugar until pale and thick, about 5-7 minutes. The mixture should reach 160°F (71°C) to ensure safety. Remove from heat and let cool slightly.
⏱️ 10 min•🌡️ 160
- 4
In a separate large bowl, whisk the chilled mascarpone cheese until smooth. Gently fold the cooled egg yolk mixture into the mascarpone until just combined.
⏱️ 5 min
- 5
In another chilled bowl, whip the heavy cream and vanilla extract until soft peaks form. Gently fold the whipped cream into the mascarpone mixture until no streaks remain. Be careful not to overmix.
⏱️ 5 min
- 6
Assemble the Tiramisu: Quickly dip each ladyfinger into the cooled mango syrup, ensuring it's moistened but not soggy. Arrange a single layer of soaked ladyfingers at the bottom of a 9x5-inch loaf pan or individual serving dishes.
⏱️ 5 min
- 7
Spread half of the mascarpone cream over the ladyfingers. Top with half of the cooled mango confit.
⏱️ 2 min
- 8
Repeat with another layer of soaked ladyfingers, the remaining mascarpone cream, and the remaining mango confit.
⏱️ 2 min
- 9
Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.
⏱️ 240 min
- 10
Before serving, garnish with fresh mint leaves.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Tiramisu with Ladyfinger Base and Mango Confit
For the Mango Confit
- 2 ripe mangoes, peeled, pitted, and diced into 1/2-inch cubes (about 1 1/2 cups)
- 1/4 cup granulated sugar
- 1 tablespoon fresh lime juice
For the Mango Syrup
- 1/2 cup water
- 1/4 cup granulated sugar
- 1/4 cup mango puree
- 2 tablespoons rum, optional
For the Mascarpone Cream
- 3 egg yolks
- 1/4 cup granulated sugar
- 8 ounces mascarpone cheese, chilled
- 1 cup heavy cream, chilled
- 1 teaspoon vanilla extract
For Assembly
- 12 ladyfingers, about 4 ounces
- as needed fresh mint leaves, for garnish
Instructions
- 1
Prepare the Mango Confit: In a medium saucepan, combine the diced mangoes, 1/4 cup granulated sugar, and lime juice. Cook over medium heat, stirring occasionally, until the mangoes soften and the liquid thickens into a syrupy consistency, about 10-12 minutes. Remove from heat and let cool completely. This can be made ahead of time and stored in the refrigerator.
⏱️ 15 min - 2
Prepare the Mango Syrup: In a small saucepan, combine 1/2 cup water and 1/4 cup granulated sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and stir in the mango puree and rum (if using). Let cool completely.
⏱️ 10 min - 3
Prepare the Mascarpone Cream: In a heatproof bowl set over a saucepan of simmering water (bain-marie), whisk together the egg yolks and 1/4 cup granulated sugar until pale and thick, about 5-7 minutes. The mixture should reach 160°F (71°C) to ensure safety. Remove from heat and let cool slightly.
⏱️ 10 min•🌡️ 160 - 4
In a separate large bowl, whisk the chilled mascarpone cheese until smooth. Gently fold the cooled egg yolk mixture into the mascarpone until just combined.
⏱️ 5 min - 5
In another chilled bowl, whip the heavy cream and vanilla extract until soft peaks form. Gently fold the whipped cream into the mascarpone mixture until no streaks remain. Be careful not to overmix.
⏱️ 5 min - 6
Assemble the Tiramisu: Quickly dip each ladyfinger into the cooled mango syrup, ensuring it's moistened but not soggy. Arrange a single layer of soaked ladyfingers at the bottom of a 9x5-inch loaf pan or individual serving dishes.
⏱️ 5 min - 7
Spread half of the mascarpone cream over the ladyfingers. Top with half of the cooled mango confit.
⏱️ 2 min - 8
Repeat with another layer of soaked ladyfingers, the remaining mascarpone cream, and the remaining mango confit.
⏱️ 2 min - 9
Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.
⏱️ 240 min - 10
Before serving, garnish with fresh mint leaves.
⏱️ 1 min