Tiramisu four times different: With lady fingers, mango and coconut chips

Name: Tiramisu four times different: With lady fingers, mango and coconut chips
Cook time: 30 min
Total time: 30 min
Yield: 9
Ingredients: 4 TABLESPOONS Coconut flake; 200 ml warm espresso; 2 TABLESPOONS + 75 g sugar; 2 TABLESPOONS coffee liqueur; 500 g Mascarpone; 500 g Low-fat curd; 2 Mangoes; 200 g Ladyfingers; 7-10 Tbsp roasted coconut chips and balm; 7-10 Tbsp Cocoa powder

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 9

4 TABLESPOONS Coconut flake
200 ml warm espresso
2 TABLESPOONS + 75 g sugar
2 TABLESPOONS coffee liqueur
500 g Mascarpone
500 g Low-fat curd
2 Mangoes
200 g Ladyfingers
7-10 Tbsp roasted coconut chips and balm
7-10 Tbsp Cocoa powder

Directions

1
Roast the grated coconut in a pan without fat until golden brown, take it out and let it cool down. Mix espresso, 2 tbsp. sugar, coffee liqueur and let it cool down. Mix mascarpone, quark, grated coconut and 75 g sugar. Cut mangos from the stone. Peel the flesh and cut into slices except for something to decorate. Line the bottom of a rectangular form (approx. 15 x 30 cm) with half of the lady fingers, sprinkle with half of the espresso and spread approx. 1/4 of the cream on top. Cover with mango, spread another 1/4 of the cream and cover with the rest of the lady fingers. Sprinkle the lady fingers with espresso and spread with the rest of the cream. Chill for about 3 hours. Cut the rest of the mango into slices or wedges. Dust the tiramisu with cocoa, cut into pieces and serve. Decorate with balm, coconut chips and mango
2
With 10 people:
3
waiting time approx. 3 hours