Mango and Coconut in Tiramisu Style

During our Birthday weekend in Paris we attended a cooking class at Chef Martial where we had a Pastry and Dessert masterclass, where we learnt to make 4 different desserts including; individual chocolate cake with melting heart, Lemon cake,  Pistachio ‘Pain de Genes’ and Mango and Coconut in Tiramisu style.

So you can try them your self we thought we’d share the recipies with you here on Little Break Big Difference starting with the Mango and Coconut Tiramisu Style. Let us know how you get on!

Ingredients:

Mango: 850 grs (500grs prepared)

Coconut cream (sweet): 140 grs

Italian Biscuits: 16 pieces

Madcarpone: 250 grs

Coconut milk: 140 grs (8 soup spoons)

Petit Suisse (Cottage cheese): 120 grs

Grated coconut: 50 grs

Sugar: 100 g

Water: 6 cl

Rum: 3 soup spoons

1 Lemon

spice bread

Boil the water with the sugar and the zest of the lemon cut into thin slices during 4 minutes. Add the 3 soup spoons of Rum and place sugar syrup on side to get cold.

Cut the biscuits and place in the pastry cutter in the shape of a disk (3 biscuits per person). Spoon the sugar syrup over the biscuits allowing them to soak up the juice. Peel, and slice the mango.

Mix well coconut milk, cottage cheese, mascarpone and coconut cream in order to obtain a creamy texture, add grated coconut. At the bottom of each bowl, place 3 biscuits soaked in syrup. Place the mango on top and cover with the coconut cream. To finish lightly cover with spice bread and serve cold.

Serves 8 people

Photo Mango by hojusaram