Amazing spherical tiramisu with mango!
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Very simple recipe without baking, which can be repeated by anyone in your kitchen!
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Mango Confit
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Ingredients:
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Mango puree 170 gr
Sugar 70 gr
Pectin nH 4 gr
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Bring the puree to the boil in a saucepan.
Mix the sugar with the pectin.
Add to the puree.
Bring to the boil and pour into moulds.
Freeze.
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Mango ganache
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Ingredients:
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Mango puree 75g
White chocolate 29% 200g
Cream 33% 150g
Philadelphia cheese 130 g
Glucose syrup 10g
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Heat the puree with the glucose syrup.
Mix chocolate, purée and cream.
Add the Philadelphia cheese.
Blend.
Pour over the confit and freeze.
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Base:
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Ingredients:
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Savoiardi 100 gr.
Coffee 1 tsp
Water 70 gr
Sugar 10 gr
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Cream
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Ingredients:
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Mascarpone 300 gr
Whipped cream 200 gr
Gelatin (220bl) 5 gr + 30 gr water
Yolks 70 gr
Sugar 60 gr
Cream 33% 90 gr
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Soak gelatin in cold water.
Mix yolks with sugar and add hot cream.
Boil over medium heat to 80C.
Add the gelatine.
Add the mascarpone and mix well.
Gently add the whipped cream.
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Assembly:
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Fill the mold halfway with cream.
Add the frozen toppings. Cover with the mousse.
Dip the savoiardi in coffee and add to the mold.
Freeze and remove from mold!
Cover with cocoa if desired and the perfect mango tiramisu is ready!