Exotic Mango and Coconut Tiramisu by @lesgourmandisesdeloubna

25 min

8 servings

🧀

250 g

Mascarpone

🥛

200 ml

Heavy cream

🍬

2 tbsp

Icing sugar

🥭

400 g

Mango pulp

🥚

Sponge fingers

🥥

100 ml

Coconut milk

  1. Whip
    • Mascarpone
    • Heavy cream
    • Icing sugar

    Whip the mascarpone, chilled heavy cream and icing sugar together until you get a firm texture.

  2. Incorporate
    • Mango pulp
    • Heavy cream

    Incorporate 150g of the mango pulp into the cream.

  3. Dip
    • Sponge fingers
    • Coconut milk

    Dip the sponge fingers in the coconut milk and arrange them in the bottom of a 20cm mould.

  4. Add
    • Mango pulp
    • Heavy cream

    Add a layer of the cream, then a few streaks of mango pulp.

  5. Layer
    • Sponge fingers
    • Coconut milk
    • Mango pulp

    Repeat with a second layer of soaked sponge fingers and cream.

  6. Garnish
    • Mango pulp

    Finish with a drizzle of mango pulp for decoration.

  7. Place

    Place in the fridge for at least 3 hours before serving.

Exotic Mango and Coconut Tiramisu by @lesgourmandisesdeloubna

25 min

8 servings

🧀

250 g

Mascarpone

🥛

200 ml

Heavy cream

🍬

2 tbsp

Icing sugar

🥭

400 g

Mango pulp

🥚

Sponge fingers

🥥

100 ml

Coconut milk

Preparation Steps

  1. Step 1/7

    Whip the mascarpone, chilled heavy cream and icing sugar together until you get a firm texture.

    🧀Mascarpone
    🥛Heavy cream
    🍬Icing sugar
    🥣Mixing bowl
    🥄Whisk

  2. Step 2/7

    Incorporate 150g of the mango pulp into the cream.

    🥭Mango pulp
    🥣Mixing bowl
    🥄Spatula

  3. Step 3/7

    Dip the sponge fingers in the coconut milk and arrange them in the bottom of a 20cm mould.

    🥚Sponge fingers
    🥥Coconut milk
    🍳Mould

  4. Step 4/7

    Add a layer of the cream, then a few streaks of mango pulp.

    🥭Mango pulp
    🍳Mould
    🥄Spatula

  5. Step 5/7

    Repeat with a second layer of soaked sponge fingers and cream.

    🥚Sponge fingers
    🥥Coconut milk
    🥭Mango pulp
    🍳Mould
    🥄Spatula

  6. Step 6/7

    Finish with a drizzle of mango pulp for decoration.

    🥭Mango pulp
    🍳Mould

  7. Step 7/7

    Place in the fridge for at least 3 hours before serving.

Composition

Ingredients

Types

Dairy, Sugar, Fruit, Grains, Bakery, Plant-based milk

Ingredients

Mascarpone, Heavy cream, Icing sugar, Mango pulp, Sponge fingers, Coconut milk

Notes

Heavy cream (well chilled), Mango pulp (or one large ripe mango, blended and strained), Sponge fingers (amount not given)

Allergens

Milk, Eggs, Gluten

Dietetics

Dietary regimen

Pescatarian, Nut-Free, Low-Sodium, soy-free, Vegetarian

Calories

320 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 28g, Fat: 21g, Fiber: 1.5g, Sugars: 20g

Nutritional Information

Minerals

Calcium: 70mg, Potassium: 160mg, Sodium: 60mg, Magnesium: 12mg

Vitamins

Vitamin A: 220mcg, Vitamin C: 15mg, Vitamin B2: 0.1mg

Preparation

Time Information

Preparation

25 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Whisk, Mixing bowl, Mould, Spatula

Appliances

Mixer, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Summer dessert, Celebration

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Italian

Geographic

to inform

Various

Aspect

Texture

Creamy, Soft, Light, Moist

Flavors

Sweet, Fruity, Mango, Coconut, Creamy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

storage : 3-4 days (covered in the mould or an airtight container,keep refrigerated at 4°C,best eaten within 2 days for optimal texture), freezer : not recommended (texture of mascarpone cream and soaked sponge fingers degrades significantly upon thawing)