- 3 can of mango in its own juice
- 3 tbsp sugar
- 250 g mascarpone cream (or cream cheese)
- 250 ml whipping cream
- 1 tbsp vanilla extract
- Sponge cakes (quantity as needed for layering)
- Mango canned compote (for soaking sponge cakes)
- 1
Prepare Mango Puree:
-
- Remove mango pulp from cans and blend until smooth.
- Strain the puree through a sieve to remove fibers for a fine texture.
- In a small pot, mix the puree with 3 tablespoons sugar and heat for 2-3 minutes until slightly thickened.
- Let it cool to room temperature.
- 2
Make the Cream:
-
- In a large bowl, mix mascarpone (or cream cheese), whipping cream, and vanilla extract until smooth.
- Gradually fold in half of the cooled mango puree with a spatula.
- 3
Prepare Sponge Cakes:
-
- Mix 3 tablespoons of mango puree with canned mango compote.
- Soak each sponge cake piece in this mixture.
- 4
Assemble the Tiramisu:
-
- Layer soaked sponge cakes at the bottom of your serving tray.
- Spread ¾ of the mango cream over the cakes.
- Add another layer of soaked sponge cakes.
- Spread the remaining mango cream on top.
- Finish with the rest of the mango puree.
- 5
Chill & Serve:
-
- Refrigerate for a few hours or overnight to set.
- Serve chilled and enjoy!
