Ingredients

The following ingredients have 4 Servings
  • 1 cup Hot Water
  • 2 teaspoons Instant Coffee
  • 7 ounce Ladyfingers ((200 grams, about 20 pcs))
  • 2 cups Fresh Mango Pieces ((about 2 pounds/900 grams whole mangoes))
  • 5 tablespoons Granulated Sugar
  • ¼ cup Water
  • ½ Medium Lemon (, juice only)
  • 12 ounce Mascarpone Cheese ((350 grams))
  • 9 ounce Sour Cream ((260 grams))
  • 4 tablespoons Vanilla Sugar

Instruction

  • In a mug, mix the coffee with hot water. Let it cool down completely.
  • 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).
  • When done, chill the tiramisu in the fridge for at least 2 hours. Dust the top with cocoa powder right before serving. If you have some fresh mango slices left, use them to garnish the top.
  • This dessert is best served chilled.