Mango Rum Coconut “Tiramisu”
The perfect no-bake summer dessert.
Ingredients
Egg yolks
Heavy whipping cream
Mascarpone
Vanilla extract or vanilla bean paste (optional for cream filling)
Sugar
Ladyfinger biscuits
Limes (for zesting & juicing)
Full fat coconut milk
Coconut rum
Mango
Mango juice
Coconut flakes
How to do it:
1). Make the dipping liquid.
Combine 1/2 cup coconut milk, 1/2 cup mango juice, 1/3 cup rum and 3 tbsp lime juice in a bowl and set aside.
2). Toast the coconut flakes.
Over medium heat in a frying pan, toast 1 1/2 to 2 cups of coconut flakes until browned and fragrant. Set aside to cool while you work on the rest of the recipe.
3). Chop your mangos.
Finely chop a bunch of ripe mangos – enough for at least 2 cups worth per layer, depending on how many layers your dish permits (for example, if you anticipate only 2 layers of “tiramisu”, aim to chop between 4-6 cups of mango).
4). Make the cream filling. If you have a hand mixer, this is where you’ll want to use it. If you don’t, you’ll get an awesome arm workout.
Use any classic tiramisu filling recipe – the key components always being cream, egg yolks, sugar and mascarpone (& some vanilla if you’re feeling crazy). This recipe from Alison Roman x NYT Cooking is easy to follow:
“[Step 1] Using an electric mixer in a large bowl, whip together egg yolks and ¼ cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Set aside.
[Step 2] In a separate medium bowl, whip cream and remaining ¼ cup/50 grams sugar until it creates soft peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the first sweetened egg yolk mixture until combined.”
**Note: this filling recipe makes enough for about 6-8 servings. If you’re making a larger tiramisu to feed more people, consider doubling each of the aforementioned measurements (i.e., 1/2 cup of sugar and 8 egg yolks, and then ½ cup sugar, 1 1/2 cups of cream and 16 ounces of mascarpone).
Set aside your cream filling mixture in a handy spot as you begin to assemble.
5). Assemble.
[Step 1] Begin with dunking the 1 ladyfinger biscuit at a time in the coco-mango-rum liquid and laying each dunked biscuit flat across a baking dish (you’ll want to use a dish that is a at least a few inches tall because you’ll be building the “tiramisu” layers within it).
[Step 2] Once you have added an entire layer that covers the bottom of the dish of soaked biscuits, next add a generous layer of the mascarpone cream mixture on top, evenly spreading across the dish.
[Step 3] On top of the cream mixture, add a thin layer of the chopped mango, and then on top, sprinkle a layer of the cooled toasted coconut flakes. Top with the zest of 1 large or 2 small limes.
Repeat steps 1, 2 and 3, until you reach the top of your dish. Finish the presentation layer with some chopped mango, toasted coconut flakes and lime zest.
6). Cover and place in the refrigerator for at least a few hours or overnight. Serve chilled!
