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Mango Tiramisu with Raspberry Sauce

Photo: James Carrier
Yield Makes 9 servings
Notes: This creative spin on tiramisu is inspired by a dessert served at Surt's Restaurant in Volcano Village on the Big Island.

Ingredients

  • 2 firm-ripe mangoes (about 1 3/4 lb. total)
  • 1/2 cup canned coconut milk
  • 3 large egg yolks
  • 1/3 cup granulated sugar
  • 2 tablespoons brandy
  • 1 cup (1/2 lb.) mascarpone cheese
  • 1 1/2 cups whipping cream
  • 1/2 cup powdered sugar
  • 42 double ladyfingers (about 2 packages; 3 oz. each), split
  • 1/2 cup sweetened shredded dried coconut
  • Raspberry sauce

Nutrition Information

  • calories 488
  • caloriesfromfat 57 %
  • protein 6.3 g
  • fat 31 g
  • satfat 20 g
  • carbohydrate 47 g
  • fiber 0.9 g
  • sodium 70 mg
  • cholesterol 205 mg

How to Make It

  1. Peel mangoes and cut from pit lengthwise into 1/4-inch slices. Measure 1 cup of the smallest pieces; cover and chill remaining large slices. In a blender or food processor, whirl the 1 cup mangoes and the coconut milk to a smooth purée; pour into a bowl.

  2. In the top of a double boiler, combine egg yolks, granulated sugar, and brandy. Whisk over simmering water until mixture reaches 140°. Adjust heat to keep mixture between 140° and 150°, and continue to whisk for 3 minutes. Remove from heat and add the mascarpone cheese; stir until mixture is well blended.

  3. In a deep bowl with a mixer on high speed, whip cream and powdered sugar until cream holds distinct peaks. Add the mascarpone mixture and fold gently to blend.

  4. Separate ladyfinger pieces. With a fork, dip half the pieces, 1 at a time, in mango purée to coat; lift out, drain briefly, and arrange flat side down in a single layer in a 9-inch square pan. Cover ladyfingers in pan with half the mascarpone mixture, spreading it level. Repeat to dip remaining ladyfinger pieces in mango purée and arrange in a single layer over mascarpone mixture in pan. Spread remaining mascarpone mixture smoothly over top layer of ladyfingers. Cover tiramisu airtight and chill at least 2 hours or up to 1 day.

  5. In an 8- to 10-inch frying pan over medium-high heat, stir coconut until golden, 4 to 6 minutes; pour into a small bowl. When cool, cover airtight.

  6. To serve, cut tiramisu into 9 equal squares. Use a wide spatula to lift out portions and set on plates. Arrange reserved mango slices equally on portions and sprinkle equally with toasted coconut; spoon raspberry sauce equally around desserts.