A fruity and fresh version of a Tiramisu celebrating the combination of fine white chocolate and mango.
Tip: Ginger, chocolate biscuits or even the classic Savoiardi make great biscuit options for the layers.
- For the Crème
- 3 Eggs, separated
- 60g Caster sugar
- 260g Mascarpone cheese
- 200g Mango puree
- 150g Excellence Extra Silky White, melted
- For the layers
- Plain milk biscuits
- Optional: Little liqueur such as Strega or Cointreau
- Fresh Mango
- To finish
- Chocolate shards
For the crème whisk the egg yolks with about ¾ of the sugar until really light and thick. About 5 minutes. Mix in the Mascarpone. Mix until smooth but be careful not to overwork. Mix together the mango and the melted chocolate. Stir Mango mixture into the Mascarpone mixture. Whisk the egg whites with the remaining sugar to create a light meringue. Gently fold into the Mascarpone mixture.
To assemble Place some biscuits and pieces of mango onto the bottom of serving glasses and drizzle with some liqueur if using. Top with Mascarpone mixture and repeat.
Place in the fridge For 2-3 hours to set. To serve decorate with mango, biscuits and chocolate shards.