Mango Flavored Tiramisu
by Di Chenfeng
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. The 3 mangoes are divided into 3 parts: 1 is chopped with B200R, 1 is halved and diced, and the remaining half is reserved for final decoration.
2. Break the gelatin tablets into small pieces, soak in cold water to soften the water, and set aside.
3. Add 25g of fine sugar to the egg yolk and beat with a whisk until it becomes thick and whitish.
4. Pour water and 25g granulated sugar into a pot and boil it into sugar water until it boils.
5. Turn off the heat and add the gelatin slices soaked in step 1 and stir to melt.
6. The solution of step 4 is slowly poured into the egg yolk whipped in step 2, while slowly stirring it to room temperature.
7. Take another bowl, fill with mascarpone cheese, and beat with a whisk until smooth.
8. Add the beaten cheese to the egg yolk paste of step 6 and stir well.
9. Add the chopped mango to 8 steps and mix well.
10. Add 150ml of whipped cream to 25g of caster sugar, and use a whisk until wet foaming (the lines just appear).
11. Add the whipped cream to the mascarpone cheese egg yolk paste and mix well.
12. Add the diced mango in 11 steps and mix well.
13. Pour the mascarpone cheese egg yolk paste into the cake tin with the chiffon cake base and put it in the refrigerator. Refrigerate for 5 to 10 hours. When the cheese paste has solidified, the mango tiramisu "body" is ready.
14. Sprinkle the tiramisu from the mold and sprinkle with matcha powder, decorate the remaining half of the mango and small tomatoes, and write the words you like.
Tips:1. Chiffon cake slices can be replaced by other digestive biscuits and finger cakes;
2. For the gelatine tablets in the formula, 15g can be put in cold winter, 20g in hot summer!
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