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Mangomisu
- (1)
-
Preparation time:
1 h -
Difficulty:
-
Number of ingredients:
9
Mangomisu or mango-tiramisu is a combination of the classic Italian dessert, but in mangomisu, instead of chocolate, tropical fruits such as mango slices are added. Mangomisu can also be a light dessert with a touch of classic tiramisu. Plus, this mangomisu will also be a "kid-friendly dessert"!
We will use BAM mango dressing, which will delight you with the distinct and refreshing taste of juicy and sweet mango. The fruit preparation is made from more than 70% mango and is therefore perfect as a filling for various desserts, or to brighten up the taste of ice cream, cake or quick slices with its distinctive flavour or as a topping. It can also be used to make cocktails, an essential drink at garden parties, or to enhance the flavour of mousses and other creams such as mangomisu.
Here are a few more tricks and tips to make tiramisu a real success.
BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.
Ingredients:
For mangomisa:
- 220 g sugar
- 3 eggs
- 750 g mascarpone cheese
- 350 g baby biscuits
- 225 g unsalted butter
- 3 gelatine leaves
- 3 mange
- BAM white chocolate
Additional:
Instructions:
Preparation procedure:
1
In a mixer on medium speed, whisk the eggs until pale and frothy. Whip the mascarpone. Crush the biscuits in a food processor until crumbs form. Melt the butter in a pan over a medium heat until it is nut brown and fragrant. Add to the biscuits and stir.
2
Press half of the mixture into the bottom of the serving glasses. Cover the bottom of the cookie with half of the mascarpone mixture. Soak the gelatine in a bowl of cold water for 5 minutes to soften. Add the mango puree to the pan and bring to the boil over a medium heat. Squeeze out the excess water from the gelatine and add it to the mango puree.
3
Remove from the heat and stir until the gelatine melts and binds. Remove and cool to room temperature, then pour over the mascarpone mixture. Refrigerate for 30 minutes or until set. Add the remaining sponge cake mix on top of the mango layers.
4
Drizzle the mango with BAM mango topping and top with melted BAM white chocolate.
Discount on products used in the recipe - 10%:
-1,18 €
Total:
11,80 €10,62 €
-10%
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