Hello my lovelies!!
Today we are going to Italy with my delicious shortcrust biscuits and mango tiramisù! Purists might not go for it but I like a change once in a while!!
I sometimes go through phases!! 🙂 I can be all about my tiramisu “classico” that I already introduced, then switch to the red fruits tiramisù (recipe soon on the blog…) and this mango recipe, a delight…
The step by step is very similar, if you tried my previous recipe you won’t feel lost.
The cooking time can seem a little long, 15 hours is quite some time!! But it’s mainly leave time in your fridge. The tiramisù is always better after 24 or 48 hours. It’s true that we want to taste it right away, us foodies!! But patience is our friend here…
And it’s quite a good news since it can ease our task when we have friends or family coming over for lunch or dinner. We can prepare this dessert in advance and only focus on the starter and main course the day of the event.
Shall we make tiramisù? The recipe, Chef!
Shortcrust Biscuits and Mango Tiramisù
- 100 g shortcrust biscuits
- 3 egg yolks (60g)
- 114 g sugar
- 34 g water
- 1 gelatin sheet (optional)
- 250 g cold mascarpone
- 200 g cream
- 1 tablespoon iced sugar
- Half mango
- 1 tablespoon of honey
- Vanilla powder
Take a large bowl and put the mascarpone in. Set aside in your fridge.
In a pan, put the water and sugar. Heat until you get a syrup making little bubbles (2 minutes should be enough).
At this point, if you want a firm cream, add the gelatin sheet (previously put in cold water).
Add the syrup to the egg yolks in a bowl and whisk with your electric mixer for 5 to 6 minutes. The mixture should cool down. Put in your freezer for 2-3 minutes.
Add the syrup and eggs to the mascarpone and mix with a spatula until you get a creamy and homogeneous mixture.
Set aside in your fridge.
Make a firm chantilly cream with the cream and iced sugar.
Add the chantilly cream to the mascarpone mixture (use a spatula).
Set aside in your fridge for 2 hours.
After the 2 hours, crush the biscuits and make a layer in your dish.
Cover with mascarpone cream and set aside in the fridge for 6 hours at least.
Peel and cut the mango in cubes.
Heat the honey in a frying pan at medium heat.
Add the mango and vanilla powder. Cook for 3 - 4 minutes.
Set aside and let cool down at room temperature.
Once cooled down, add on top on your tiramisù. Set aside in your fridge for another hour.
You can use gingerbread instead of the cookies. If you want to add a fresh mango "rose", make sure your cream is firm enough, otherwise it will drown! 😉