Mango misu
An exotic take on tiramisu, it delights with its flavor and lightness. Coconut cream and intense mango create a dessert perfect for any occasion. Thank you for the recipe. how I like to eat.
Number of servings
10
Preparation time
25 min
Print recipe
INGREDIENTS
- 1.5 cans QF Quality Food Coconut Whipping Cream
- 2 cans Mango pulp QF Quality Food
- 30 elongated sponge cakes for tiramisu
- 2 tablespoons of ground erythritol or powdered sugar
- 2-3 tablespoons of coconut flakes
- * optional mango slices, mint for decoration
A METHOD OF PREPARING
- Pour 1 can of mango pulp into a wide, flat dish. Briefly dip each sponge cake in the pulp (it should soak up the liquid but not fall apart) and arrange them tightly together in a rectangular dish (approx. 28 x 20 cm).
- Place the well-chilled coconut cream in a bowl and beat with a mixer until stiff, along with the erythritol/powdered sugar.
- Add half a can of mango pulp and coconut flakes to the whipped cream. Gently fold everything together with a spatula until combined.
- Assembling the dessert: Spread half of the cream over the first layer of ladyfingers. Prepare a second layer of ladyfingers dipped in pulp and place it on top of the cream. Cover the entire layer with the remaining coconut cream.
- Pour the last half can of mango pulp over the top. Gently tap the bowl on the counter to completely fill the gaps.
- Garnish the dessert as desired. Refrigerate for at least 2 hours, preferably overnight – this will allow the biscuits to soften perfectly and the flavors to meld.
Watch the video on how to make the dessert step by step (here)
TIP: You can lightly toast the coconut flakes in a dry pan beforehand, their aroma will then be much more intense.
