Mango Tiramisu Cake Recipe

Name: Mango Tiramisu Cake
Prep time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Korean
Ingredients: 50g Egg yolk; 55g Sugar; 2g Vanilla extract; 4g Gelatin sheet (or 3g Powdered gelatin); 200g Mascarpone Cheese; 200g Whipped cream (whipped up 60%); 50g Warm water; 2g Instant coffee powder; 10g Sugar; 100g Mango puree; 50g Warm water; 3g Gelatin sheet (or Powdered gelatin); 1 Sponge cake sheet

by Cooking Tree 2022-10-27

written by Cooking Tree Published: 2022-10-27Last Updated on 2022-10-19

Jump to Recipe Print Recipe

Mango Tiramisu Cake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a tiramisu cake using yellow mango~

I put mango flesh in the basic tiramisu cream using mascarpone cheese and egg yolk, and it was good because the texture of the mango was added~

The cream is savory and soft, so it’s really delicious to eat just the cream~*^^*

I also really like the scent of coffee that spreads softly with plenty of coffee syrup on the coffee sponge cake sheet.

Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Mango Tiramisu Cake
Pin Print

Rating: 4.0/5
( 87 voted )

Serves: 6 Prep Time: 55 Minutes Cooking Time: 00 Minutes 00 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

50g Egg yolk
55g Sugar
2g Vanilla extract
4g Gelatin sheet (or 3g Powdered gelatin)
200g Mascarpone Cheese
200g Whipped cream (whipped up 60%)
50g Warm water
2g Instant coffee powder
10g Sugar
100g Mango puree
50g Warm water
3g Gelatin sheet (or Powdered gelatin)
1 Sponge cake sheet

Instructions

Mix egg yolk, sugar, and vanilla extract until the color becomes light, then put it on boiling water and raise the temperature to 50 degrees while stirring.
Squeeze the water from the gelatin soaked in cold water for about 10 minutes and mix, then add the mascarpone cheese and mix.
Add 60% whipped cream and mix.
Make coffee syrup by mixing warm water, instant coffee powder, and sugar. Place a sponge cake sheet on the bottom of the mold and apply the syrup.
Pour a little cream and flatten it in the refrigerator for 30 minutes, then put the cut mango in the center, pour in all the remaining cream, flatten it and let it harden in the refrigerator for about 30 minutes.
Mix mango puree, warm water, and melted gelatin, pour over the hardened cream and harden in the refrigerator for 2 hours.

Did You Make This Recipe?
Tag us on Instagram at @Cooking Tree.