MANGO TIRAMISU
I love tiramisu and I wanted to make one with summer flavors. I swapped the Grand Marnier and Malibu rum for the usual coffee liqueur, giving a tropical twist. -Carla Mendres, Winnipeg, Manitoba
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In top of a double boiler or a metal bowl over simmering water, combine egg yolks, 1/2 cup confectioners' sugar and 1/2 cup cream. Whisking constantly, heat mixture until thick and a thermometer reads 160°. Remove from heat; whisk in mascarpone cheese until almost smooth. In another bowl, beat remaining 1-1/2 cups cream until it begins to thicken. Add remaining 1/2 cup confectioners' sugar; beat until soft peaks form. Fold whipped cream into mascarpone mixture. , Cut oranges crosswise in half; squeeze juice from oranges into a shallow bowl. Stir in rum, orange liqueur and vanilla., Quickly dip half of the ladyfingers into rum mixture and place in the bottom of a 9-in. springform pan. Top with half of the mascarpone mixture and half of the mango slices. Repeat layers. Refrigerate, covered, at least 8 hours or overnight. To serve, loosen and remove rim.
Nutrition Facts : Calories 413 calories, Fat 25g fat (14g saturated fat), Cholesterol 117mg cholesterol, Sodium 48mg sodium, Carbohydrate 38g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.
TROPICAL TIRAMISU
Ah, nothing like the sweet taste of the tropics! Using my leftover coconut bunny cake I created a tiramisu featuring the tropical flavors of pineapple, mango, ginger, and macadamia nuts. My cake was a white cake but a leftover yellow cake would work just as well. Sliced almonds can be substituted for macadamia nuts.
Provided by Roxanne E Chan
Categories Tiramisu
Time 2h15m
Yield 6
Number Of Ingredients 9
Steps:
- In a medium bowl, beat together the cream cheese, honey, and pineapple juice concentrate until light and fluffy; set aside. In a small bowl, combine the mango nectar and rum extract; set aside.
- Place half of the cake cubes in a 1 1/2 quart glass bowl. Drizzle half of the mango/rum mixture over the cake, then spread half of the cream cheese mixture over the cake. Sprinkle on half of the ginger and nuts. Repeat layers.
- Cover with plastic wrap and refrigerate for 2 hours or overnight. Garnish each serving with fresh mango slices and pineapple.
Nutrition Facts : Calories 482.8 calories, Carbohydrate 64.6 g, Cholesterol 41.7 mg, Fat 23.8 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 11.3 g, Sodium 293.5 mg, Sugar 57 g
MANGO TIRAMISU WITH RASPBERRY SAUCE
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.
Provided by Grace Lynn
Categories Dessert
Time 3h30m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 556.4, Fat 25.2, SaturatedFat 14.9, Cholesterol 229.3, Sodium 109.8, Carbohydrate 75.1, Fiber 4, Sugar 52.2, Protein 8.5
TROPICAL TIRAMISU
Put a Caribbean twist on a tiramisu by swapping the usual coffee for sponge soaked with mango and lime juices. The addition of rum makes it extra decadent
Provided by Esther Clark
Categories Dessert
Time 35m
Yield Serves 8-10
Number Of Ingredients 12
Steps:
- Beat together the mascarpone, double cream, coconut cream, icing sugar and rum using an electric whisk until thick enough to leave a prominent trail when you turn it off and lift it, then fold through the lime zest.
- Make the soaking liquid by stirring together the mango juice, lime juice and rum in a jug, then pour into a shallow bowl.
- Get a medium dish ready (about 30 x 20cm). Dip half the sponge fingers in the soaking liquid for about 10 seconds on each side and place in a single layer in the dish, then drizzle over 3-4 tbsp of the liquid. Top with a layer of half the mascarpone cream, then a layer of sliced mango (using about half). Repeat with the remaining sponges, mascarpone cream, and mango slices. Chill for at least 5 hrs, or preferably overnight. Just before serving, sprinkle over the flaked coconut and lime zest curls.
Nutrition Facts : Calories 496 calories, Fat 36 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
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- Place half the mango cubes in a food processor and process until smooth. Transfer the puree to a small bowl. Stir in agave syrup and almond extract. Pulse the remaining mango in the food processor until coarsely chopped. Set aside.
- Gently fold whipped topping into yogurt in another small bowl. Sprinkle half the ladyfinger pieces into a 2-qt. shallow baking dish. Spoon half the mango puree and half the yogurt mixture over them. Top with the chopped mango. Layer on the remaining ladyfingers, puree, and yogurt.
- Cover the tiramisù with plastic wrap. Refrigerate until the ladyfingers are softened, 8 to 24 hours. Serve cold, garnished with mango if desired.
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- Meanwhile: Place diced mango in a sauce pan (or a skillet/frying pan). Add sugar and water and simmer on low-medium heat for about 4 minutes. Turn off the heat. Transfer this into a bowl, add juice from half a lemon and mash the mango with a fork. Give everything a stir and let it cool down (place in the fridge to speed up the cooling process if needed).
- To make the mascarpone mixture, combine the mascarpone with sour cream and vanilla sugar in a mixing bowl. Mix this until smooth (either by hand or with an electric mixer).
- Get a loaf tin and line it with aluminum foil (see note 3). Pour the coffee into a shallow bowl/plate and quickly dip each ladyfinger in it (see note 4 & 5). Cover the whole bottom of the tin with ladyfingers. Spread over about a third of the mascarpone mixture. Top this with ½ of the chilled mango sauce. Repeat the whole process until you used up everything (when using the same size loaf tin, you should have 3 layers of ladyfingers, 3 layers of mango sauce and 2 layers of mascarpone mixture).
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