Ingredients

• Ladyfingers (savoiardi biscuits)
• 1 cup milk
• 14 oz heavy cream
• 8 oz mascarpone cheese
• Sweetened condensed milk (adjust to taste and mango sweetness)
• 1 cup mango pulp (blend mangoes in a blender)

Tip: If you can’t find mascarpone cheese, click here to see how to make a good substitute at home.

Instructions

First Layer

• Biscuit Prep: In a separate bowl, combine milk with a little sweetened condensed milk (optional, for extra sweetness).
• Assembly: Arrange ladyfingers side by side, covering the entire bottom of a square glass dish. Then, pour the milk mixture evenly over the biscuits, ensuring they are all slightly moistened.

Second Layer (Mango Cream)

• Whip the heavy cream, mascarpone cheese, sweetened condensed milk (to taste), and mango pulp until you obtain a smooth and airy cream.
• Pour this mixture over the layer of moistened biscuits.
• Tip: For a more intense mango flavor, you can add lemon or orange zest to the cream mixture.

Third Layer (Mango Topping)

• Use the remaining mango pulp. If you prefer a firmer texture, dissolve 1 teaspoon of gelatin powder according to package instructions and mix it with the mango pulp.
• Pour this topping over the cream layer.

Finishing Touches

• Refrigerate for 4-5 hours, or until firm.
• Before serving, you can decorate your mango tiramisu with fresh mango slices, lemon zest, or mint leaves.

Note: The amount of sweetened condensed milk can be adjusted according to the sweetness of the mango and your personal preference.

Extra Tip: If you prefer, you can prepare the mango topping while the mango cream chills in the refrigerator. This helps to optimize preparation time.

Nutritional Table