Mango Tiramisu
HB-16263 · Hand-built original · Korean
Layers of sponge cake, mango compote and a mascarpone-condensed milk cream, chilled firm and crowned with fresh mango slices.
KoreanDessertGluten-freeEgg-freeLow-Sodium
Main ingredient: mango
Pairs well with: coffee, black tea, fresh fruit, vanilla ice cream, milk
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 8 3/4 oz frozen mango
- 3 1/2 oz mango puree
- 2 teaspoons cornstarch
- 1 tablespoon water
- 1 genoise or store-bought castella cake
- 7 oz mascarpone cheese
- 1 oz condensed milk
- 8 3/4 oz heavy cream
- 2 teaspoons gelatin
- 1 tablespoon water
- 1 mango
Method
- Warm the mango puree in a small pot, stir in the cornstarch mixed with its tablespoon of water, and cook until the puree thickens and turns glossy.
- Take the compote off the heat, fold in the frozen mango, and leave it to cool completely.
- Cut the genoise or castella to fit the serving container and lay it in the base.
- Bloom the gelatin in cold water, then melt it with 1 tablespoon of water in the microwave for 20 to 30 seconds.
- Whip the heavy cream to about 70 percent, with soft folds that just hold their shape.
- Soften the mascarpone with the condensed milk, stir in the melted gelatin, then fold the whipped cream through until no streaks remain.
- Layer the mango compote and the mascarpone cream over the cake in the container and chill for at least 1 hour.
- Slice the fresh mango thinly and arrange the slices across the top before serving.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).