Name: Mango-Misu recipe by Flours Frostings at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10
Ingredients: For the eggless ladyfingers or savoiardi:; 50 grams or 1/4 cup sugar; 56 grams or 1/4 cup unsalted butter; 125 grams or 1 cup all purpose flour; 1/4 tsp baking powder; 60 ml or 1/4 cup milk; 1 tsp vanilla essence or extract; 30 grams or 1/3 cup icing sugar; For the Filling:; 240 grams or 1 cup mascarpone cheese (room temperature); 1 cup heavy or whipping cream, chilled; 50 grams or 1/2 cup icing sugar; Pulp of 1 mango (about 1/4 cup); For the soaking syrup:; The pit of the mango; 360 ml or 1 and 1/2 cup water; 2 tablespoons sugar; For the decoration (optional):; 1 mango, thinly sliced

ABOUT Mango-Misu RECIPE

A mango twist to the classic Italian dessert Tiramisu that is egg free! Homemade Eggless Savoiardi or Lady fingers are soaked in a simple mango syrup and layered with a creamy and luscious mango mascarpone filling. Italy meets Indian summer in this gorgeous make-ahead dessert!

Ingredients Serving: 10

For the eggless ladyfingers or savoiardi:
50 grams or 1/4 cup sugar
56 grams or 1/4 cup unsalted butter
125 grams or 1 cup all purpose flour
1/4 tsp baking powder
60 ml or 1/4 cup milk
1 tsp vanilla essence or extract
30 grams or 1/3 cup icing sugar
For the Filling:
240 grams or 1 cup mascarpone cheese (room temperature)
1 cup heavy or whipping cream, chilled
50 grams or 1/2 cup icing sugar
Pulp of 1 mango (about 1/4 cup)
For the soaking syrup:
The pit of the mango
360 ml or 1 and 1/2 cup water
2 tablespoons sugar
For the decoration (optional):
1 mango, thinly sliced

Instructions

To make the lady fingers, preheat your oven to 180 C/ 350 F. Line your cookie sheet with parchment paper.
Beat the butter and sugar until it's light and fluffy. Add the flour, baking powder, milk and vanilla. Beat until it's combined well.
Fill the batter into a piping bag with a wide (1/2 inch) tip attached or snip off the end of the bag. Pipe 2-3 inch lines, keeping about 2 inches space between each line.
Dust with some icing sugar. Bake at 180 C/ 350 F for 18-20 minutes until it's lightly brown around the edges.
Let it cool in the pan and then lift off using a spatula.
To make the filling, whip the chilled cream till stiff peaks form. Then keep aside.
Whisk together the mango puree, icing sugar and mascarpone cheese until it's smooth. Fold this mixture into the heavy cream. Keep it chilled until required.
To make the soaking syrup, boil the pit with the water and sugar, then simmer until it reduces to about 1 cup. Strain into a wide bowl and let it cool to room temperature.
For the assembly, dip the lady fingers one by one into the syrup, tap out the excess and line it in your serving dish or plate. Spread a layer of the filling (about 1/2 cup). Lay down another layer of soaked lady fingers topped with the filling.
Continue with as many layers of lady fingers as you want. Spread the remaining filling on top.
Let it chill for 4-6 hours. Serve it cool.

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