Happy New Year! I am looking forward to absolutely rocking 2014 and I can’t wait to share all the fun stuff with you so I hope you’ll come along for the ride…
Meanwhile, Australia’s long hot Summer continues and I’ve been busy in the kitchen with the King of Summer fruit – Mangoes. The sweet, silky flesh of ripe mangoes is the perfect partner in this rich, but fruity dessert. It’s a cracker served after a spicy meal.
A fruity twist
Tiramisu is a traditional Italian dish featuring layers of creamy mascarpone cheese and sponge biscuits soaked in coffee and marsala wine. It’s a fairly stodgy affair, but I’ve created a lighter version using mango and fresh orange juice. There’s still a cheeky booze-hit, but you can easily replace the liqueur with coconut essence or a little coconut cream.
If you would rather avoid the fiddly individual serves, the recipe also works well being assembled as one large dessert cake. Simply arrange the layers in a 20cm round tin lined with baking paper and then lift out and slice into wedges to serve. It’s the perfect make-ahead dessert that actually benefits from extra time sitting in the fridge allowing the flavours to develop. In fact, one of my Italian friends says his Nonna leaves tiramisu in the fridge for up to one month before serving. Although I’m not sure I could resist it for that long in my fridge!
Australians apparently eat their way through 8 million trays of mangoes per year. My family are so in love with the fruit, that I’m sure they make up a good portion of those statistics. One of my fondest childhood memories is being given the seed of a mango to suck on. It was such a treat to scrape the silky flesh off with my teeth while the juice dripped down my arms and off my elbows onto the grass. Even the compulsory face scrubbing and flossing afterwards couldn’t deter my greedy tummy.
If for some strange reason you are in the minority and not a fan of mangoes, you could try making this dessert with strawberries, peaches or blueberries instead, but I urge you to try it with the King first before putting your own spin on it. The Northern Rivers is brimming with mango trees, so if you can’t knick one off a neighbour or the side of the road, be sure to head to a local market or green grocer and support local farmers.
Are you a fan of traditional tiramisu? I am! Can you stomach a fruity version?
- 2 oranges, juiced (about 1 cup)
- 2 tablespoons coconut liqueur, such as Malibu (or coconut essence)
- 3 large mangoes
- 2 egg yolks
- 1/3 cup caster sugar
- 300ml thickened cream
- 250g mascarpone
- 200g Italian savoiardi biscuits
- passionfruit and coconut, to serve (optional)
Pour the freshly squeezed orange juice and coconut liqueur into a wide shallow bowl. Stir to combine and set aside. Peel all three mangoes. Dice the flesh of two and puree the flesh of the third. Mix together the diced and pureed flesh and set aside.
Whisk together the egg yolks and caster sugar until thick and pale and tripled in volume. In another bowl, whip the thickened cream to soft peaks. Add the cream to the egg yolks, along with the mascarpone and gently fold to combine.
To assemble, gather up 8 decorative glasses. Quickly dip one biscuit at a time into the orange juice and arrange into the bottom of the glasses, breaking up as necessary to fit. Top with a few spoonfuls of mango mixture, then the mascarpone mixture. Repeat until all the glasses are full.
Place into the fridge to set for 4 hours or overnight. When ready to serve, garnish with passionfruit and coconut.
TIP: You can also make this as one large dessert in a 20cm cake tin. Just be sure to line the tin with greaseproof paper that overhangs the edge to make it easy to lift out and serve.
This article and recipe first appeared in the Summer 2013 issue of Sample Magazine.