Q1: Is it safe to eat the egg yolks in this recipe?

Yes, it is. Unlike some traditional tiramisu recipes that use raw eggs, this recipe calls for cooking the egg yolks with the sugar over a double boiler. This process gently heats the yolks to a temperature that is safe for consumption, and it also creates a wonderfully stable and silky custard base called a sabayon.

Q2: What is mascarpone cheese? Can I substitute it with regular cream cheese?

Mascarpone is a very rich, soft Italian cream cheese with a high butterfat content and a slightly sweet, milky flavor. It is the key to a traditional tiramisu's texture. While you can substitute regular, full-fat block cream cheese in a pinch, it will have a much tangier flavor and a denser texture than the light, rich mascarpone.

Q4: Can I make this tiramisu ahead of time?

Yes, you absolutely must! Tiramisu needs a long chilling period for the flavors to meld and for the mascarpone cream and ladyfingers to set into a stable, sliceable dessert. It is best to make it at least 6 hours ahead, and it's even better if you make it the day before you plan to serve it.

Q5: How do I choose a good, ripe mango?

Don't judge a mango by its color! The best way to choose a ripe mango is by feel and smell . It should yield to gentle pressure (like a ripe peach or avocado), and it should have a sweet, fruity fragrance near the stem. For this recipe, sweet, non-fibrous varieties like Ataulfo (honey), Kent, or Keitt are excellent choices.

The Best Stunning & Easy Mango Tiramisu Recipe

The Best Stunning & Easy Mango Tiramisu

A tropical twist on the classic Italian dessert, this Mango Tiramisu features layers of ladyfinger cookies quickly dipped in a mango juice and dark rum mixture. The creamy filling is a rich blend of a cooked egg yolk sabayon, softened mascarpone cheese, and freshly whipped cream. Fresh diced mangoes are layered within the cream, and the entire no-bake dessert is chilled for several hours to allow the flavors to meld and the cookies to soften into a cake-like texture.

Author: Evelyn
Prep Time: 25 minutes
Cook Time: 7 minutes
Total Time: 6 hours 32 minutes (includes chilling time)
Yield: 8-10 servings 1x
Category: Dessert
Method: No-Bake, Layering, Chilling
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

3 large egg yolks
70 g (about 1/3 cup) granulated sugar
225 g (about 8 oz) mascarpone cheese, softened to room temperature
350 g (about 1 ½ cups) whipping cream
1 teaspoon vanilla extract
30 ladyfingers
150 g (about 2/3 cup) mango juice
2 oz dark rum
3 small mangoes, diced

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Instructions

Make the Mascarpone Cream: In a large, heatproof mixing bowl, whisk together the egg yolks and sugar.
Create a double boiler by bringing about 1 inch of water to a boil in a small pot. Turn off the heat and place the mixing bowl with the egg yolk mixture on top, ensuring the bottom of the bowl does not touch the water.
Whisk the egg yolk mixture constantly for 5-7 minutes, until the sugar has dissolved and the mixture is warm, fluffy, and pale in color.
Remove the bowl from the pot. Immediately add the softened mascarpone cheese to the warm egg mixture and whisk until completely smooth with no lumps. Set aside.
In another large mixing bowl, beat the whipping cream and vanilla extract with an electric mixer until firm peaks form.
Gently fold the whipped cream into the mascarpone mixture with a spatula until no streaks remain.
Assemble the Tiramisu: In a wide, shallow bowl, stir together the mango juice and rum.
Briefly dip each ladyfinger (about 1 second per side) into the juice mixture. Arrange a single layer of soaked ladyfingers on the bottom of your serving container (e.g., an 8×8 inch dish).
Spread half of the mascarpone cream over the ladyfinger layer. Add a layer of diced mangoes, pressing them gently into the cream.
Arrange a second layer of soaked ladyfingers on top of the mangoes.
Top with the remaining mascarpone cream and smooth the surface with a spatula.
Optionally, decorate the top with piped cream and extra mango chunks.
Chill: Cover and chill the tiramisu in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

This is a no-bake dessert, but the egg yolks are gently cooked over a double boiler for food safety and to create a stable sabayon base.
It is crucial to dip the ladyfingers very briefly; over-soaking will cause them to become mushy.
The long chilling time of at least 6 hours is essential for the dessert to set properly and for the flavors to fully develop.

Nutrition

Serving Size: 1/8 of recipe
Calories: 550-650
Sugar: 35-45 g
Sodium: 80-120 mg
Fat: 35-45 g
Saturated Fat: 22-28 g
Carbohydrates: 40-50 g
Fiber: 1-2 g
Protein: 8-10 g
Cholesterol: 200-250 mg

Find it online: https://cookupjoy.com/mango-tiramisu-recipe/