Mango Tiramisu With Raspberry Sauce

Total Time
3hrs 30mins
Prep 1 hr 30 mins
Cook 2 hrs

This dessert has turned some of my dessert-hating friends to second servings! I have made this recipe about 5 times now, each time to rave reviews. This recipe came from Sunset Magazine, inspired by a dessert served at Surt's Restaurant in Volcano Village on the Big Island. Cooking time is chilling time.

Ingredients Nutrition

Directions

  1. Peel mangoes and cut from pit lengthwise into 1/4-inch slices.
  2. Measure 1 cup of the smallest pieces; cover and chill remaining large slices.
  3. In a blender or food processor, whirl the 1 cup mangoes and the coconut milk to a smooth puree; pour into a bowl.
  4. In the top of a double boiler, combine egg yolks, granulated sugar, and brandy.
  5. Whisk over simmering water until mixture reaches 140 degrees F.
  6. Adjust heat to keep mixture between 140-150°F, and continue to whisk for 3 minutes.
  7. Remove from heat and add the mascarpone cheese; stir until mixture is well blended.
  8. In a deep bowl with a mixer on high speed, whip cream and powdered sugar until cream holds distinct peaks.
  9. Add the mascarpone mixture and fold gently to blend.
  10. Separate ladyfinger pieces.
  11. With a fork, dip half the pieces, 1 at a time, in mango puree to coat; lift out, drain briefly, and arrange flat side down in a single layer in a 9-inch square pan.
  12. Cover ladyfingers in pan with half the mascarpone mixture, spreading it level.
  13. Repeat to dip remaining ladyfinger pieces in mango puree and arrange in a single layer over mascarpone mixture in pan.
  14. Spread remaining mascarpone mixture smoothly over top layer of ladyfingers.
  15. Cover tiramisu airtight and chill at least 2 hours or up to 1 day.
  16. In an 8- to 10-inch frying pan over medium-high heat, stir coconut until golden, 4 to 6 minutes; pour into a small bowl.
  17. When cool, cover airtight.
  18. To serve, cut tiramisu into 9 equal squares.
  19. Use a wide spatula to lift out portions and set on plates.
  20. Arrange reserved mango slices equally on portions and sprinkle equally with toasted coconut; spoon raspberry sauce equally around desserts.
  21. Raspberry Sauce: Rub the thawed frozen raspberries through a fine strainer into a bowl; discard seeds.
  22. Add 3 tablespoons sugar and stir to blend.
  23. Makes about 1 cup.

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