In its simplest form, the tiramisu is a delicious all-Italian dessert prepared with ladyfingers dipped in coffee and placed between rich layers of mascarpone cheese whipped with egg yolks. However, there are several variations of this well-known dessert that every time pleasantly surprise even the palates of the most traditionalists.
For example, have you ever heard of the mangomisù? IS tiramisu with mango, a fruity version of the classic local dessert.
In mangomisu, a sweet summer novelty, only one different ingredient is added to the classic recipe: the mango. This exotic fruit with an intense yellow color is particularly popular in Central and South America, but in recent years it has also become increasingly common in Italy. Rich in vitamins, fiber and minerals, mango has unmistakable organoleptic characteristics: its sweet taste and its resinous smell, classic of ripe fruit, inebriate the senses of young and old.
In Italy, mango is mainly consumed raw and fresh, or in the form of fruit juice or centrifuged. However, it can also be used in the preparation of recipes, especially desserts, such as mangomisu.
Quick and easy to make, this dessert it is perfect for any occasion; from dinners with friends, to family lunches and parties of all kinds.
Mangomisu brings all the flavor of summer to the table and offers a mix of goodness and unique flavors that blend together perfectly and that are able to delight our taste buds.
Do you already have your mouth watering? Here is the recipe.
HOW TO PREPARE MANGOMISU
Ingredients for 4 people: 1 mango (the average weight varies from 300g to 500g), mango juice to taste, ladyfingers to taste, 2 very fresh eggs, 125g of mascarpone, 50g of sugar.
Procedure: Whip the two egg yolks with the sugar until a white and fluffy mixture is obtained. Separately, whip the egg whites until stiff peaks. Then add the egg whites to the mixture, mixing with a spatula from bottom to top. Wash and clean the mango thoroughly, then cut it into thin slices. Begin the composition of the mangomisu in an ovenproof dish (or in single-portion cups). Soak the ladyfingers in the mango juice and place them on the bottom of the pan. Overlap the mango slices on the ladyfingers to cover the entire surface. Pour in the mascarpone cream. Repeat the operation, always alternating ladyfingers, mango slices and cream. Finish the preparation with a final layer of mango slices. Leave to rest in the refrigerator for a couple of hours before serving.
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