Delicious and Unique Mango Tiramisu Recipe Without an Oven

How to make Mango Tiramisu

• 1

  Heat the egg mixture

  Soak 4g of gelatin (2 sheets) in cold water for about 15 minutes until soft.

  Add 2 egg yolks and 40g of sugar into the bowl, use a whisk to stir continuously in one direction until the mixture is well combined.

  Place the bowl of mixture over a pot of boiling water, stirring and whisking until the eggs become fluffy and smooth.

  The eggs should be thick, light in color, and fluffy. Add the softened 4g of gelatin into the bowl and stir well to combine.

  Tip:

  By placing it over the pot, it will help the eggs cook evenly, making it safer to eat, and the eggs will not have the smell of raw eggs.

  

  
• 2

  Mix the egg mixture with Marcapone cheese

  Add 60ml of blended mango into the beaten eggs, mix the mixture well.

  Add Marcapone cheese to the bowl and stir well until the mixture is smooth and creamy.

  Tip:

  • Let the mango sit at room temperature, do not make it too cold, as it will cause the gelatin to clump.
  • If it clumps, place the bowl back over a pot of boiling water and stir until smooth.

  

  
• 3

  Whip the cream until soft

  Use a mixer to whip the fresh cream. Start with a low speed, then gradually increase to high speed, and decrease the speed again when the cream starts to thicken and form peaks. If you don’t lower the speed, the cream can easily separate.

  When the cream is smooth and thick (stiff peaks), tilting or turning the bowl upside down shows that the cream does not flow anymore.

  
• 4

  Mix the tiramisu mixture

  Add the whipped cream to the mango cream bowl and gently mix in one direction.

  
• 5

  Pouring the mold

  Wrap a layer of plastic wrap at the bottom of the cake mold to prevent the cream from leaking out.

  Dip about 5 ladyfinger biscuits in 120ml of fresh orange juice and place them in the mold.

  Peel and slice ripe mango thinly.

  Slowly pour 1/2 of the cream mixture into the mold, place some mango slices on top, then dip the remaining ladyfinger biscuits in the orange juice and continue to arrange them in the mold, pouring the remaining cream on top.

  Spread the cream evenly to flatten the top of the cake. Place the cake in the refrigerator for 6 – 8 hours to set, then take it out to decorate the cake.

  Tip:

  Quickly dip the biscuits in orange juice to prevent them from becoming too soft!

  

  

  

  
• 6

  Making the mango layer on the cake

  Soak 4g of gelatin in cold water until soft. Warm 50ml of blended mango juice, then add the gelatin and stir well until fully dissolved.

  Wait for this mixture to cool down, then pour it over the set cake, spreading it evenly to make the cake look nice.

  Put the cake back in the refrigerator to set for another 1 – 2 hours. After that, take the cake out of the mold.

  You can add some more mango and kiwi for decoration to make the cake more appealing.

  Tip:

  You can apply a towel soaked in hot water to the sides of the mold to easily and beautifully remove the cake.

  
• 7

  Final Product

  The mango tiramisu cake is rich and fragrant with mango, truly appealing with its beautiful appearance, but the method to make it is really easy, isn’t it? Let’s enjoy it right away!