Mango and White Chocolate Mascarpone Crème

Think of this as a fruity white chocolate twist on a classic Tiramisu with juicy mango and sweet vanilla. A deliciously simple, fabulously flavoursome, dessert.

 

*NOTE: This recipe contains partially cooked eggs and is not suitable for young children, pregnant women, the elderly or other vulnerable groups. 

 

Chocolatier’s Tip

You can also decorate with our fruity Mango and Cream Lindor Truffles instead of the white chocolate shards, if you prefer.

 

Medium
6 people

Ingredients

  • 3 large eggs, separated
  • 60 g caster sugar
  • 260 g mascarpone
  • 200 g mango puree
  • 150 g Lindt Excellence Whhite Chocolate with a Hint of Vanilla, melted
  • 12 Ladyfinger biscuits
  • 12 tsp Cointreau
  • About 500 g diced mangoAbout 500 g diced mango
  • To decorate:
  • Shards of chocolate
  • Fresh mango

Lindt Chocolate In This Recipe

Method

Step 1.

Whisk the egg yolks with 45 g of sugar for about 5 minutes or until pale and stiff. Whisk the egg yolks with 45 g of sugar for about 5 minutes or until pale and thick.

Step 2.

Fold in the mascarpone until smooth - take care not to overmix.

Step 3.

Stir in the mango puree, followed by the melted chocolate.

Step 4.

In a separate bowl whisk the egg whites with the remaining sugar until you have a stiff meringue. Gently fold into the mascarpone mix, taking care to keep in as much air as possible.

Step 5.

Set out 6 tumbler glasses. Crumble a Ladyfinger biscuit into the base of each. Drizzle with a teaspoon of Cointreau. Add a layer of diced mango, followed by the mascarpone mix. Repeat so you have 2 layers.

Step 6.

Cover with cling-film and chill in the fridge for 2-3 hours or until set.

Step 7.

When ready to serve, decorate with a sprinkling of diced mango and white chocolate shards. Serve any extra mango on the side.

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