Mango Tiramisu

Overview

How to cook Mango Tiramisu at home

Tags

• baking
• children
• birthday
• animal whipping cream
• chiffon cake
• egg yolk
• gelatin
• mango
• mascarpone cheese
• matcha powder
• caster sugar
• small tomatoes
• water

Ingredients

Steps

1. 1 Divide 3 mangoes into 3 parts: 1 minced with B200R, 1 half diced, and the remaining half is reserved for final decoration.

   

2. 2 Break the gelatine into small pieces, soak in cold water until soft, drain and set aside.

   

3. 3 Add 25g of caster sugar to the egg yolks and beat with a whisk until thick and white.

   

4. 4 Pour water and 25g of caster sugar into a pot and cook until it boils.

   

5. 5 Turn off the heat and add the gelatine sheets soaked in step 1 and stir to melt.

   

6. 6 Slowly pour the solution in step 4 into the egg yolks that have been beaten in step 2, and slowly stir evenly until it reaches room temperature.

   

7. 7 Take another bowl, add mascarpone cheese, and beat with a whisk until smooth.

   

8. 8 Add the cheese that has been beaten until smooth to the egg yolk batter in step 6 and stir evenly.

   

9. 9 Add the chopped mango to step 8 and mix well.

   

10. 10 Add 25g caster sugar to 150ml whipping cream and beat with a whisk until wet peaks appear (textures just appear).

    

11. 11 Add the whipped cream to the mascarpone cheese and egg yolk batter and mix well.

    

12. 12 Add the diced mango to step 11 and mix well.

    

13. 13 Pour the mascarpone cheese yolk paste into the cake mold with the chiffon cake base and put it in the refrigerator for 5 to 10 hours. When the cheese paste solidifies, the "body" of the mango tiramisu is ready.

    

14. 14 Unmold the tiramisu, sprinkle with matcha powder, decorate with the remaining half of the mango and cherry tomatoes, and write your favorite words.