Mango Tiramisu with Cantuccini is an inspiration for the Italian dessert tiramisu. While the traditional version of tiramisu balances the bitterness of coffee and the gentle dairy flavour from mascarpone, Mango Tiramisu with Cantuccini has dreamily soft cream, orange liquor flavoured cantuccini, and tropical flair.
I have never considered myself a baking fan. Since tiramisu is a no-baking process dessert, I gave it a try once. The homemade tiramisu still requires a few steps. But Mango Tiramisu with Cantuccini is relatively easier to make.
When making this recipe, I prepare two versions, one with the orange liquor and one without. In that way, my kid can enjoy this dessert with us since he can have the non-alcoholic version.
What are the main ingredients?
Cantuccini
Cantuccini is an Italian almond biscuit that originated in the Tuscan city of Prato. The first time I ate cantuccini accompanying with a glass of Vin Santo was in San Gimignano. Cantuccini is very hard and is usually dipped in the drink. In this recipe, they are soaked in orange liquor. Here is an interesting article about how to eat cantucci cookies.
Orange liqueur
The orange liqueur used for this recipe is Triple Sec. Triple Sec is a sweet and orange-flavoured liqueur that originated from France. Other liqueurs, such as Cointreau, Grand Marnier, or Dutch Curaçao liquor, are also the choices for this recipe.
Mascarpone
Mascarpone is a soft Italian cheese. The ivory-coloured and easily spreadable fresh cream cheese has a rich buttery texture and a sweet milky flavour.
Mango
Fresh mangos are the best for this recipe. However, the mangos in tins are great for this recipe and are relatively cheaper than the fresh fruits. In this recipe, I use the mangos in tins.
For a complete list of ingredients, please see the recipe below.
How to make Mango Tiramisu with Cantuccini
Prepare all ingredients into five layers separately. Then, assemble everything layer by layer.
Mango puree layer
Drain the mangoes and keep the mango juice from the mango tins. The mango juice is one ingredient for the cream layer. Puree the mangos and set them aside.
Cream layer
This layer consists of mascarpone, quark, a lot of sugar, fruit juice. The fruit juice includes two parts, the mango juice from the tins and the mango-passion fruit juice. Mix all the ingredients either by hand or with an electric mixer.
Whisk the mixture until it has doubled in volume. This layer should have a thick and foamy texture.
Cantucci layer
The Italian cookies are very hard. I chop the cookies roughly and soak them in the mango-passion fruit juice and the orange liqueur.
Caramelized almond
I like this layer the best because of its rich nut aroma and crispy texture. But it also takes time and requires the patient to do preparation. First, roast almonds using medium-low heat. Always turn over the almonds to roast them evenly. When the almonds start to turn brown, add sugar and caramelize the sugar in a pan until golden brown. Finally, spread the caramelized almonds on an oiled aluminium foil. When they are cooled down, break the caramelized almonds into pieces.
Assemble the dessert
I use medium-sized glasses for this dessert. The final version of the dessert has five layers, soaked cantuccini, cream, mango puree, cream, and caramelized almonds. Make sure to leave caramelized almonds out first. Once you finish arranging the first four layers, place the dessert in the fridge and cool for about three hours. I add the caramelized almond layer when I eat.
Tips for the recipe
- I also use pine nuts instead of almonds or both. The caramelized nut layer is also a perfect snack for tea or coffee time.
- Mascarpone is fatter than the usual cheese. Substitutes such as cream cheese is crème Fraiche are suitable for the recipe as well. But you should expect differences in the flavour and texture.
- Ladyfinger is a type of biscuit used for Italian dessert and also perfect for this recipe.
Did you make the recipe?
You can print the recipe or pin it for future cooking. Please let me know how it turned out for you! Leave a comment below and tag @cuisinereinvented on Instagram and hashtag it #cuisinereinvented.
Mango Tiramisu with Cantuccini
Ingredients
- 2 tins mangos
- 250 g Mascarpone
- 500 g quark
- 8 tbsp mango passion fruit juice
- 7 tbsp sugar
- 150 g cantuccini
- 3 tbsp orange liqueur
- 3 tbsp almond flakes
Instructions
- Finely dice4 slices of mango. Puree the rest.
- Mix the Mascarpone with quark, 4 tablespoons of sugar, 4 tablespoons of mango-passion fruit juice, and 4 tablespoons of the mango juice until smooth.
- Roughly chop the cantuccini. Spread half on the bottoms of dessert glasses. Drizzle with the rest of the mango-passion fruit juice and the orange liqueur.
- Spread half of the cream on top of the soaked cantuccini.
- Keep 4tablespoons of mango puree, spread the rest on top of the cream layer.
- Scatter the rest of the cantuccini on top of the mango layer.
- Spread the rest of the cream on top of the mango layer. Place the dessert glasses in the fridge for about 3 hours.
- Roast the almonds in a pan over medium-low heat. Add 3 tablespoons of sugar and caramelize until golden brown.
- Spread the caramelized almonds on oiled aluminium foil and let it cool down. Then break into pieces.
- When serving, decorate the tiramisu with the mango cubes, the remaining mango puree,and caramelized almond crisps.