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Fresh mango tiramisu with lime biscuit cuillère

Biscuit Dough, Fruits, Cream, Vegetarian, Brunch

Italian recipe, a classic but with a funky acidic mango twist.


Recipe for 4

Tiramisu cream

330 Ml
35% whipping cream
160 Gr
Mascarpone cheese
45 Gr
1 Unit(s)
Egg yolk
1 Unit(s)
Fresh mango

Biscuit cuillère

3 Unit(s)
Egg white
90 Gr
3 Unit(s)
Egg yolk
90 Gr
2 Unit(s)

Mango coulis

500 Ml
Mango puree
25 Gr
35 Ml
1 Unit(s)
Lemon juice

Preparation time: 30.00 min

Preheat your Oven at 350.00 °F

  • Tiramisu cream

    In a bowl, make a ruban (until the mixture is bright white) out of the egg yolks and the sugar.

    Whisk the cream until stiff and then add it to the ruban and then the mascarpone while folding with a rubber spatula. Once the mix is homogeneous put it in a pastry bag with a decorating tip.

    Peal and cut the mango into small cubes.

  • Biscuit cuillère

    In a kitchenaid bowl, whisk the egg whites until stiff. Slowly add the sugar to tighten them. Afterwise add the egg yolks. Gently fold the flower in and the zests.

    Put a parchment paper on a cooking tray or a silpat, slowly form a spiral the exact same size as the glasses you have. Off in the oven for 10 to 12mins.

  • Mango coulis

    Bring to a boil the water, the lemon juice and the sugar. Put everything back in a blender then add the mango purée. Voilà

  • Montage

    At the very bottom of a glass, pour some tiramisu cream. Dip in the biscuit cuillère into the mango coulis and then drop it on top of the cream. Add a couple cubes of mango. Rinse and repeat.

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