Mango Tiramisu with Coconut Milk

For the sponge cake:

Beat the yolks with 30 g sugar until creamy, whip the egg whites with 30 g sugar and salt until stiff. Fold into the yolk mixture alternately with the flour. Spread the mixture 5 cm thick on a baking sheet lined with parchment paper and bake for 10 minutes in a oven heated to 180 °C. Cool and then divide into 1 or 2 pieces. Cool, then cut into 1cm thick slices and cut out to fit the timbale fritters.

For the cream:

Peel and core the mango, mash with the juice of one lemon, orange juice and orange liqueur, then dip the sponge slices in it. Beat the mascarpone with the sugar and cream until creamy. Alternate mascarpone and sponge slices in timbale molds. Rest in the refrigerator.

Whisk coconut milk, honey and coconut liqueur until creamy.

Dip timbale molds briefly in hot water and invert into deep plates. Add coconut milk and sprinkle cocoa over the tiramisu.

In the restaurant, this dessert is garnished with a palm tree made of melted cooking chocolate and mint tips.

Elegant red wine

Our tip: use high quality red wine for an extra fine taste!

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