Imported from Instagram
Mango Tiramisu Cake Tin
A refreshing summer dessert that combines a vanilla sponge, mango milk soak, and creamy mascarpone layers, all assembled in a portable tin.
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Ingredients
- 150 g self-raising flour (for vanilla sponge)
- 150 g caster sugar (for vanilla sponge)
- 150 g butter (or baking spread; for vanilla sponge)
- 3 eggs (large; for vanilla sponge)
- 1 tbsp vanilla paste (for vanilla sponge)
- 200 ml whole milk (for mango milk soak)
- 100 ml double cream (for mango milk soak)
- 87.5 g mango purée (75-100g specified; for mango milk soak)
- 25 g caster sugar (for mango milk soak)
- 220 g mascarpone (for mango mascarpone cream)
- 300 ml double cream (for mango mascarpone cream)
- 100 g mango purée (for mango mascarpone cream)
- 50 g icing sugar (for mango mascarpone cream)
- 1 tsp vanilla paste (for mango mascarpone cream)
- 50 g mascarpone (for vanilla mascarpone cream)
- 100 ml double cream (for vanilla mascarpone cream)
- 20 g icing sugar (for vanilla mascarpone cream)
- 1 tsp vanilla paste (for vanilla mascarpone cream)
- 100 g ripe mango (diced; for mango filling)
- 50 g mango purée (for mango filling)
- 12 ladyfingers (for assembly)
- mango purée (extra for decoration)
Steps
- 1
Preheat your oven and prepare an 8-inch cake tin. Bake the vanilla sponge using the flour, caster sugar, butter, eggs, and vanilla paste until golden and a skewer comes out clean.
- 2
Allow the vanilla sponge to cool completely. Once cooled, level the top and trim the edges to fit snugly into your serving tin (the author uses a 7.5-inch biscuit tin).
- 3
Prepare the mango milk soak by combining the whole milk, double cream, mango purée, and caster sugar in a bowl. Stir until the sugar is dissolved.
- 4
Prepare the mango mascarpone cream: In a large bowl, whisk together the mascarpone, double cream, mango purée, icing sugar, and vanilla paste until soft peaks form. Set aside.
- 5
Prepare the vanilla mascarpone cream: Whisk together the mascarpone, double cream, icing sugar, and vanilla paste until thick and stable for topping.
- 6
Prepare the mango filling by mixing the diced ripe mango with the mango purée to create a saucy consistency.
- 7
Begin assembly: Place the trimmed vanilla sponge at the bottom of the tin. Pour a generous amount of the mango milk soak over the sponge until well-saturated.
- 8
Spread a layer of the mango filling over the soaked sponge, followed by a layer of the mango mascarpone cream. Level the cream with a spoon.
- 9
Repeat the layers if space allows, adding more mango filling and mango cream.
- 10
Briefly dip the ladyfingers into the remaining mango milk soak and arrange them in a single layer on top of the mango cream.
- 11
Spread a thin, even layer of the plain vanilla mascarpone cream over the ladyfingers to finish the top.
- 12
Place the tin in the fridge and chill for at least 2 hours to allow the flavors to meld and the structure to set.
- 13
Before serving, decorate the top with extra mango purée and piped flowers or dollops of the remaining mascarpone cream.
Notes
The author uses a 7.5-inch biscuit tin for assembly. For the mango milk soak, a 2:1 ratio of milk to double cream is used. Ensure the sponge is completely cool before trimming to prevent crumbling.
Nutrition per serving
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