Makes 12 small portions
Tools Mixing bowls • Mixing utensils Measuring cups • Measuring spoons Loaf pan (8 x 4 x 2 in.) • Skillet Knife • Cutting board • Potato masher
2 cups chopped mango
½ lemon, juiced
3 tablespoons sugar
¼ cup water
1 (8-ounce) package of mascarpone cheese
1 cup greek yogurt
4 tablespoons sugar
1 teaspoon vanilla extract
1 cup warm water
1 (7-ounce) package Ladyfingers
Directions Step 1: Prepare ingredients
Wash and dry produce. Line a loaf tin with aluminum foil. Chop 2 C mango. Juice ½ lemon.
Step 2: Make the mango compote
In a small bowl, add 3 Tbsp sugar, ¼ C water and lemon juice. Heat a skillet to medium-low heat. Add diced mango and sugar/water mixture. Simmer 5 minutes, or until thickened. Transfer mixture to a large bowl. Mash the mango with a potato masher until well combined. Place in the refrigerator to speed up the cooling process.
Step 3: Make the mascarpone mixture
In a medium bowl, mix the mascarpone, 1 C greek yogurt, 4 Tbsp sugar, and 1 tsp vanilla.
Step 4: Assemble the “Tiramisu”
Dip 4 ladyfingers in 1 C warm water and line the bottom of the loaf tin. Layer with mango sauce and then with the mascarpone mixture. Repeat until you have 2 layers of ladyfingers, 2 layers of mango sauce and 2 layers of mascarpone mixture. Chill the tiramisu for at least 2 hours.
Step 5: Finish and serve
Dust the top with cocoa powder right before serving. Eat and enjoy!