Mango Rum Tiramisu
Ingredients
- 1 (8 ounce) container mascarpone cheese
- 1 6 ounce) container vanilla yogurt
- 6 tbsp sugar
- 1/2 cup heavy whipping cream
- 1/3 cup mango nectar
- 1/4 cup rum
- 18 splity (double the pieces) small, soft ladyfingers
- 2 small, ripe mangos, peeled, pitted and thinly sliced, divided
- 1/4 cup shaved white chocolate Mint leaves
Instructions
- In a medium bowl, beat mascarpone cheese, yogurt and sugar until smooth.
- In a separate bowl, beat cream until stiff peaks form.
- Carefully fold whipped cream into cheese mixture; set aside.
- Combine nectar and rum in a small shallow dish.
- Quickly dip each side of the ladyfingers into the mango nectar mixture.
- Place half of the ladyfingers in the bottom of a 8-inch glass baking dish so they fit tightly.
- Spread with half of the cream mixture, then top with 3/4 of the mango slices.
- Repeat ladyfinger and cream layers, then sprinkle with chocolate.
- Cover tightly and chill for at least 6 hours or up to 24 hours.
- Cut into 8 equal pieces; garnish with remaining mango slices and mint leaves.
- Serving Tip: May be served refrigerated or frozen.
Nutrition per serving: 393 calories (47% calories from fat), 20 g total fat, 145 mg cholesterol, 148 mg sodium, 43 g carbohydrates, 1 g fiber, 7 g protein
Categories: Desserts
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