Instructions:
1. Prepare the Pan:
– Line the base of a 20 or 22 cm springform pan to make it easier to remove the tiramisu once it’s set.
2. Whip the Cream:
– In a large bowl, whip the heavy cream until soft peaks form.
– Mix in the caster sugar and vanilla extract until fully combined.
– Add the mascarpone cheese and continue to whip until the mixture is smooth and creamy.
3. Layer the Biscuits:
– Briefly dip each Savoiardi biscuit into the mango nectar (or orange juice) so they’re moistened but not soggy.
– Arrange the soaked biscuits in a single layer at the bottom of the pan.
4. Add the Cream and Mango Layers:
– Spread half of the mascarpone-cream mixture over the biscuits.
– Top with half of the sliced mangoes, spreading them evenly for a fruity layer.
– Repeat the process with another layer of dipped biscuits, followed by the remaining mascarpone-cream mixture.
– Finish by arranging the remaining mango slices on top.
5. Glaze the Mango (Optional):
– For an elegant finish, brush the top layer of mango slices with a thin layer of gelatine or agar-agar. This step adds a glossy look and helps preserve the mangoes’ color.
6. Chill:
– Refrigerate the Mango Tiramisu for at least 4 hours, or preferably overnight, to allow the dessert to fully set and the flavors to blend.
7. Serve:
– Gently remove the sides of the springform pan and serve the tiramisu chilled.
– Savor the tropical taste of this creamy and refreshing Mango Tiramisu!
Yield: 8 servings
Total Time: 4 hours 20 minutes (includes chilling time)
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