Imagine the lush sweetness of ripe mangoes meeting the creamy elegance of Italian tiramisu. This Mango Tiramisu is a sun-kissed reimagination of the beloved dessert, transforming it into a tropical showstopper.
Each circular layer of ladyfinger sponge, soaked not in espresso but in golden mango juice, brings a fruity vibrancy. With a rich mascarpone-yolk cream and the finale of an intricately crafted mango rose, this dessert is as beautiful as it is indulgent—perfect for summer celebrations or to brighten any table.
This modern, egg-enriched mango version pays homage to its Italian roots while infusing South Asian flavor influences—especially relevant in regions where mango is revered as the “king of fruits.” The mango rose is a nod to the intricate fruit carving traditions of Southeast Asia, marrying global artistry with a classic European base.
What you will need:
For the Sponge
| Ingredient | Measure |
| Eggs (Whites and yolks separated) | 3 |
| Flour (Low Gluten) | 120g |
| Corn Starch | 15g |
| Sugar (Caster) | 80g |
| Vanilla essence | 1/2 tsp |
For the Filling
| Ingredient | Measure |
| Egg yolk(s) | 18g (1 no) |
| Mascarpone | 100g |
| Sugar (Caster) | 50g |
| Heavy Cream | 10g |
| Saffron Strands | 1 pinch |
For soak and decoration
| Ingredient | Measure |
| Mango Sliced | 100-150g |
| Mango Juice | 20-50g |
| Saffron Strands | 1 pinch |
Equipments:
- Digital Scale
- Flour sifter
- Round cookie cutter (6-8 cm diameter)
- Offset spatula or small palette knife
- Mixing bowls (glass or stainless steel)
- Electric hand mixer or stand mixer
- Whisk
- Small saucepan
- Pastry ring molds (optional, for neat assembly)
- Piping bag
- Pastry Brush
- Vegetable peeler
Time:
Sponge preparation time : 45 minutes
Cream preparation time : 30 minutes
Assembly time : 10 minutes
Chilling time : 4 hours
Instructions:
Prepare the Sponge:
- Separate the whites and yolks of the eggs and add half the sugar to each part.
- Whisk each part till the meringue reaches soft peak and the yolk turns pale yellow.
- Fold the yolk mixture into the meringue along with the vanilla extract.
- Now gently fold in the flour till no streaks remain.
- Pipe the mixture into a pan lined with baking paper.
- Bake at 175oC till the top turns golden brown.
Prepare the Cream:
- Soak the saffron into warm heavy cream for 5 mins and then mix it with a mortar and pestle.
- In a bowl, whisk the egg yolk(s) with the sugar until pale and thick.
- Gently fold in the mascarpone until smooth.
- Add the chilled saffron cream and whisk until fully incorporated.
- Transfer the cream into a piping bag and let it chill in the refrigerator.
Prepare the Mango Rose:
- Peel a ripe, firm mango and slice into thin, even strips using a sharp knife.
- Gently press the slices to shape them into a swirl
- Wrap one end of the swirl to form the center followed by the rest of the swirl to form petals.
Assembly:
- Level the sponge by cutting it into 1/2 inch layer.
- Using the cookie cutter, cut two pieces of the sponge.
- Mix 1:1 ratio of mango pulp and simple syrup to form a mango juice base or use readily available juice.
- Place a cookie cutter or pastry ring for scaffolding and add the first sponge at the based.
- With a pastry brush, add the mango juice to the sponge.
- Now pipe a thin layer of mascarpone cream on top followed by the next sponge.
- Soak the second sponge with mango juice and fill the top with more mascarpone.
- Now let the assembly rest in fridge for 30 mins to 4 hours.
- When ready to serve, take out the assembly, remove the scaffold ring
- Place the mango rose gently atop the tiramisu and garnish with strands of saffron before serving.
Variations
Coconut-Mango Tiramisu: Add a layer of toasted coconut between the sponge and cream.
Vegan Version: Use coconut cream and vegan mascarpone;
Mango-Passionfruit: Add passionfruit pulp to the mango juice for a tangy twist.
Serving Suggestions
Serve chilled for best texture.
Garnish with edible gold leaf or chopped pistachios for a luxe finish.
Pair with jasmine tea or a dry Moscato for contrast.
Nutrition Profile / 100g
Calories : 287 kcal
Total Fat : 12.9 g
Saturated Fat : 8.6 g
Carbohydrates : 33.6 g
Sugars : 19.3 g
Dietary Fiber : 0.8 g
Protein : 2.9 g
Cholesterol : 91 mg
Sodium : 33 mg
Vitamin A : 137 µg
Vitamin C : 9.2 mg
Calcium : 35 mg
Iron : 0.5 mg
Potassium : 98 mg
Note: These values are approximate and can vary based on specific brands and preparation methods.
Tips for Best Results:
- Choose Alphonso mangoes for vibrant color and rich flavor.
- Bake your own ladyfinger sponge for more control over thickness and moisture.
- For higher moistness, soak the sponge briefly in the juice.
- Make sure the egg yolk is cold but egg white is at room temp for best whipping results.
- Make sure the mascarpone is cold before adding to the mixture.
- You can choose to eliminate the egg yolk entirely.
- Blooming saffron in warm cream enhances its aroma and disperses flavor evenly.
- If available, use acetate strips inside ring molds for sharp layers and easy unmolding.
Troubleshooting Guide:
| Issue | Likely Cause | Solution |
|---|---|---|
| Mascarpone cream too runny | Overwhipping or warm mascarpone | Chill mascarpone beforehand; mix just until combined |
| Sponge layers soggy | Over-soaking in mango juice | Dip quickly, no longer than 2 seconds |
| Mango rose won’t hold shape | Slices too thick or mango too ripe | Use a firmer mango and thinner slices |
| Layers collapse | Cream too soft or tiramisu not chilled enough | Chill assembled dessert at least 4 hours before serving |
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