If you like the classic Italian dessert, you'll like this mango tiramisu. It's a cooler version than the original. See the recipe and try it for the next few days.
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07/11/2026
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Gthe classic tiramisu? Now here's a version that's going to compete with the original. It's mango and cooler than the original. Try it and you won't regret it.
The recipe was shared on the page of Alexandrasmvieira. It's a dessert that tastes like summer, but you can eat when you want.
Mango tiramisu
Ingredients:
Cream
250 g mascarpone
200 ml cream
250 ml mango pulp
Calda
210 ml passion fruit pulp, seedless
Champagne sticks
Coverage
355 ml passion fruit pulp (the rest)
2 gelatine leaves
Fresh mango + mint
Method of preparation
1- Beat the cream. Add the mascarpone and the mango pulp.
2- Pass the champagne sticks through the passion fruit pulp and make a layer. Add half the cream and repeat.
3- For coverage, add the hydrated gelatin to a small portion of heated passion fruit pulp and then add the rest.
4- Take to the refrigerator at least 4 hours, ideally during the night.
5- Finish with fresh mango and mint.
Read Also: Banana cake, cashew, chocolate and brigadier. How do you do this wonder?
And another version of tiramisu
Lemon tiramisu
Ingredients:
4 yolks
2/3 cup of sugar
1 tablespoon lemon zest
1/3 cup lemon juice (80 ml)
Salt pinch
6 tablespoons of saltless butter (85 g)
Lemon syrup:
3⁄4 cup of lemon juice (180 ml)
1 cup of water ( 240 ml)
1/2 cup sugar (100g)
1/4 cup of limoncello (60 ml) , (optional*)
Mascarpone beaten:
Mascarpone cheese (226 g) at room temperature
1 tablespoon of lemon zest ( 6 g)
1 1⁄2 cup of cream ( 360 ml)
And more:
1 package of champagne biscuits (200g package)
White chocolate grated over, as trim (optional)
Method of preparation:
Shave the bark and squeeze the lemon juice and reserve.
Lemon Cream: Place 5 cm of water on the bottom of a small pan and lead to boiling in medium heat. In a bowl, mix 4 yolks, 2/3 cup of sugar, 1 tablespoon of lemon zest, 1⁄3 cup of lemon juice and a pinch of salt. Place the bowl over the pot with water, reduce the fire to medium-low and cook, stirring always, until thicken and reach the consistency of a sauce, for about 7 to 10 minutes. Remove the bowl from the fire and add 6 tablespoons of butter.
Ice Lemon Cream: Pour the mixture into a new bowl and place a piece of adherent film directly on the surface. Take it to the fridge.
Lemon syrup: In a pan, add 3⁄4 cup of lemon juice, 1 cup of water and 1⁄2 cup of sugar. Lead to the fire, stirring until the sugar dissolves. Boil for five minutes and remove from the fire. Transfer to a bowl and let it cool completely at room temperature. Add 1⁄4 cup of limoncello.
Mascarpone beaten: Mix the mascarpone with 1 tablespoon of lemon zest and then incorporate the cream with an electric mixer until it forms medium peaks.
Assembly: Quickly dip each cookie in the lime syrup and then place them at the bottom of a square shape of 20×20 cm or similar. Cover with half the mascarpone. Mix the lemon cream well and then spread it over, forming a uniform layer. Repeat the process with another layer of biscuits soaked in the syrup. Put the rest of the mascarpone on top. Decorate with white chocolate and lemon zest. Take it to the fridge until you serve.