Mango Tiramisu With Raspberry Sauce

READY IN: 3hrs 30mins




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