Name: Mango Tiramisu Cake Tin
Prep time: 40 min
Cook time: 25 min
Total time: 185 min
Yield: 8 servings
Cuisine: Other
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

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.
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).
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.
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.
Prepare the vanilla mascarpone cream: Whisk together the mascarpone, double cream, icing sugar, and vanilla paste until thick and stable for topping.
Prepare the mango filling by mixing the diced ripe mango with the mango purée to create a saucy consistency.
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.
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.
Repeat the layers if space allows, adding more mango filling and mango cream.
Briefly dip the ladyfingers into the remaining mango milk soak and arrange them in a single layer on top of the mango cream.
Spread a thin, even layer of the plain vanilla mascarpone cream over the ladyfingers to finish the top.
Place the tin in the fridge and chill for at least 2 hours to allow the flavors to meld and the structure to set.
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

These are estimates per serving, worked out from the ingredients.

Calories: 894
Protein: 10 g
Carbs: 71 g
Fat: 66 g
Fiber: 2 g

Where the calories come from

Double cream20%
Butter15%
Mascarpone13%
Caster sugar8%
Self-raising flour7%
Everything else37%

dessert
tiramisu
mango
cake tin
summer
no-bake assembly
fruit dessert

Mango Tiramisu Cake Tin

Ingredients

Vanilla Sponge

Mango Milk Soak

Mango Mascarpone Cream

Vanilla Mascarpone Cream

Mango Filling

To Assemble

Steps

Notes

Nutrition

Where the calories come from

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