Get lost between layers of mango and mascarpone cream. This is a delicious take on mascarpone for summer when mangoes are in season.
On my husband’s birthday this year, I made mango tiramisu for the first time. We had some 20 colleagues of him coming over, and I was nervous how it would taste like. The thing with tiramisu is that you have to let it sit ideally for 24 hours to taste good. Hence, I could not do a taste testing beforehand.
When I served it on the table, it was gone within minutes. The guests came back for second servings. It was so good. It didn’t only please with eyes, but the flavours were on point as well.
So I thought I would share the recipe in time for Eid so you could make it for your dessert table. It’s a great dessert to make when mangoes are in season. I highly recommend to use any desi sweet variety of mangoes (I used kesar). Sweet and flavourful mangoes take this tiramisu to the next level.
Ingredients At a Glance
Savioardi biscuits, mascarpone, whipping cream and powdered sugar are available at Edeka, Rewe, Hit etc. The ingredients at the bottom are available at Indian grocery stores.
Watch the video instructions to easily follow the recipe
- 3 medium mangoes (I used Kesar variety)
- a pinch saffron
- 4 green cardamom
- 200 g (1 cup) whipping cream
- 100 g (1 cup) powdered sugar
- 250 g (1¼ cup) mascarpone
- 200 ml mango juice
- 200 g savoiardi biscuits (also known as lady finger biscuits)
- 10 g (2 Tbsp) pistachio kernels
- Peel the mangoes and blend them until smooth. Keep the mango puree aside.
- In a mortar and pestle add the saffron and green cardamom seeds (remove the outer cover). Grind it until a powder is formed.
- In a mixing bowl, add the whipping cream, powdered sugar and the ground saffron-cardamom. Mix using the whipping attachment for about a minute (until the cream has slightly thickened, but no peaks are starting to form).
- Add the mascarpone cream. Mix again using the whipping attachment for about 2 minutes, until stiff peaks are formed and the mixture looks nice and smooth. Do not overmix to avoid turning whipped cream into butter.
- Place a rectangular container (sized about 24×18 cm) nearby.
- In a wide bowl, pour the mango juice. Take a savioardi biscuits and quickly dip it into mango juice on both sides. Do not dip into the juice for too long otherwise the biscuits will turn soggy. Place the biscuits into the rectangular container side by side until the bottom is covered. You can cut up the biscuits to fit and form a single layer.
- Add half of the prepared mascarpone cream and spread evenly all over the biscuits.
- Add about three fourth of the prepared mango puree and spread it all over.
- Repeat the biscuits and mascarpone layers one more time.
- With the remaining mango mixture you can create a pattern on the top. Taking a spoon, pour some mango puree at equal distance and create big dots all over the surface. Then take a toothpick and connect the dots in a line. This will create a pattern on top. You can be creative and make any other design of your choice.
- Cover and place the tiramisu in the fridge for at least 8 hours or 24 hours. The longer it sits, the better it will taste.
- For the garnish, roast pistachios on low flame for 4-5 minutes until they’re fragrant. Let them cool down. You can then either grind them and make a powder or chop them up with a knife.
- When you are ready to serve the tiramisu, add the pistachios on top.
- If you want to make a bigger quantity, just double up the ingredients. In that case, you will have to use a larger container to layer the tiramisu. You can also create more than 2 layers to make a larger amount.
- You can make tiramisu up to 2 days ahead of time. Make sure to cover it before you put it into the fridge.
- The leftovers could also be frozen. Make sure to use an airtight container. It keeps well for at least 4 weeks in the freezer.