Mango Tiramisu (Eggless)

8 standard portions

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Ingredients

• 3 large mangoes (must be sweet, I used Kesar mangoes and this made 1&1/2 cups mango puree)
• 8 oz mascarpone cheese (226 grams)
• 5-6 tablespoons powdered sugar (also known as confectioners sugar)
• 1 cup heavy cream (8 oz/240 ml)
• 1 cup water
• ¼ teaspoon cardamom powder
• 16 rusks (I used suji rusks but you can use biscoff in place or traditional lady fingers cookies)
• mint leaves (for garnish)
• fresh mango cubes (for garnish)

Method

1. Scoop out the pulp from 3 kesar mangoes and add it to a blender. Blend until you have smooth mango puree. You would get 1&1/2 cups of mango puree from this. Set this aside.
2. Then add mascarpone cheese to your stand mixer along with powdered sugar and beat using the wire whisk attachment for 2 minutes until it's smooth. Add 1 cup of the prepared mango puree and mix until everything is well combined.
3. Now, add the heavy cream and beat on medium speed for 2 minutes until you get stiff peaks (stiff enough for it to be pipable).
4. To soak the rusks, combine 1 cup water with 1/4 cup mango puree and little bit of cardamom powder. Combine everything using a wire whisk. Dip the rusk in the mixture from one side for 20 seconds and then flip and dip the other side.
5. Dip all the rusks similarly and arrange them at the bottom of an 8-inch square pan. Top with half of the mango-mascarpone mix. Then from the remaining 1/4 cup of mango puree, add 2 tablespoons on top and make a swirling pattern using a toothpick. Repeat the layers: another layer of 8 rusks > mango mascarpone mixture > 2 tablespoons of mango puree.
6. While doing the second layer of the mascarpone mixture, reserve some if you wish to make a pretty design on top of your tiramisu. Transfer that to a piping bag fitted with a round tip and pipe it on top. This is optional. Garnish with fresh mint leaves and fresh mangoes before serving.