Mango rum tiramisu

Mango rum tiramisu


– 220 g mascarpone cheese
– 220 g vanilla yogurt
– 90 g (6 tablespoons) sugar
– 125 g (½ cup) heavy whipping cream
– 60 ml (¼ cup) rum
– 18 split small and soft ladyfingers
– 375 g (1.5 cup) mango puree
– 60 g (¼ cup) shaved white chocolate
– mint leaves

In a medium bowl, beat mascarpone cheese, yogurt and sugar until smooth. In a separate bowl, beat cream until stiff peaks form. Carefully fold whipped cream into cheese mixture; set aside. Take rum and ladyfingers and quickly dip each side of the ladyfingers into the rum.

Place half of the ladyfingers in the bottom of a 8-inch glass baking dish so they fit tightly. Spread with half of the cream mixture, then top with 3/4 of the mango puree. Repeat ladyfinger and cream layers, then sprinkle with chocolate.

Cover tightly and chill for at least 6 hours or up to 24 hours. Cut into 8 equal pieces; garnish with remaining mango puree and mint leaves.
Serving Tips: May be served refrigerated or frozen.

Alphonso Mango Pulp - Now on