Tartufo with mango, ricotta cream and coconut flakes

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg white with the whisk of the hand mixer until stiff, add 75 g sugar and 1 pinch of salt. Stir in the egg yolks. Mix flour and baking powder, sieve over the egg cream, fold in carefully. Line a baking tray (32 x 39 cm) with baking paper. Pour the mixture on top and spread evenly. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes.

2. 2

   Turn out onto a tea towel sprinkled with sugar. Carefully peel off the baking parchment and let it cool down. For the cream, soak gelatine in cold water. Peel the mango, cut the flesh off the stone. Cut half the fruit flesh into 4 large (approx. 2 x 2 cm) cubes and the rest into small cubes. Puree the rest of the fruit flesh, except for a little bit for decoration, with a hand blender. Stir ricotta, liqueur, lemon juice, 125 g sugar and 1 pinch of salt until smooth. Squeeze the gelatine, dissolve lukewarm. Stir 2 tablespoons of cream into the gelatine. Stir the mixed gelatine into the rest of the cream. Stir in mango puree and small cubes. Chill until it begins to set. Place 4 bowls or cups (10 cm Ø; 250 ml content) on the sponge cake plate and use them to cut out the dough. Line all bowls or cups with sponge cake.

3. 3

   Squeeze the gelatine, dissolve lukewarm. Stir 2 tablespoons of cream into the gelatine. Stir the mixed gelatine into the rest of the cream. Stir in mango puree and small cubes. Chill until it begins to set. Place 4 bowls or cups (10 cm Ø; 250 ml content) on the sponge cake plate and use them to cut out the dough. Line all bowls or cups with sponge cake. Whip the cream with the whisks of the hand mixer until stiff and fold into the cream. Fill bowls with cream and one large mango cube each. Place cut-out cups on top. Chill for at least 3 hours. Turn out the tartufo. Warm up the jam and spread the tartufo and sprinkle with grated coconut. Decorate with remaining mango

4. 4

   Whip the cream with the whisks of the hand mixer until stiff and fold into the cream. Fill bowls with cream and one large mango cube each. Place cut-out cups on top. Chill for at least 3 hours. Turn out the tartufo. Warm up the jam and spread the tartufo and sprinkle with grated coconut. Decorate with remaining mango

5. 5

   waiting time approx. 3 hours

Nutrition Facts

KCAL
370 kcal

CARBS
46 g

FATS
15 g

PROTEINS
9 g