Mangomisu

Mangomisu is a fresh, tropical take on traditional tiramisu. Ladyfingers are soaked in a fragrant mixture of mango purée and orange juice, then layered with a light mango mascarpone cream and slices of fresh ripe mango. A few strawberries add extra colour and freshness, while a dusting of cocoa provides a subtle contrast that enhances the overall flavour. If you love classic tiramisu but are looking for something lighter, fruitier and perfect for summer, this mango version is a must-try.

Ingredients for the layers and soaking syrup:

• 300 g ladyfingers (savoiardi), about 26–30 biscuits
• 150 ml mango purée
• 250 ml orange juice, preferably freshly squeezed
• 50 ml orange or lemon liqueur

Prepare a 24 cm square dish or a 20 x 28 cm rectangular dish.

In a saucepan, combine the mango purée, orange juice and liqueur. Heat until very warm, then remove from the heat.

Ingredients for the cream:

• 100 ml chilled mango purée
• 2 large egg yolks
• 80 g caster sugar
• 500 g mascarpone, chilled

Additional ingredients:

• 2 very ripe mangoes
• a few strawberries
• cocoa powder, for dusting

Peel one mango and slice it thinly. Reserve the second mango for decoration.

Dip half of the ladyfingers into the mango-orange mixture until well soaked. Arrange them in a single layer at the bottom of the prepared dish, trimming if necessary to fit.

Whisk the egg yolks and sugar until pale, light and fluffy. Add the mango purée and whisk again. Add the mascarpone and continue whisking until a smooth, airy cream forms.

Spread half of the cream over the first layer of soaked ladyfingers and smooth the surface. Arrange the mango slices over the cream. Dip the remaining ladyfingers into the soaking mixture and arrange them over the mango layer. Cover with the remaining cream and smooth the top.

Cover the dish with cling film and refrigerate overnight. The next day, decorate the top with slices of the reserved mango and pieces of fresh strawberries. Just before serving, dust lightly with cocoa powder through a fine sieve. Slice and serve chilled.

Enjoy!