Mango Rum Tiramisu

    Servings: 8
    PREP TIME: |Cook Time:
    Recipe Categories: Dessert


    1 (8 ounce) container mascarpone cheese
    1 (6 ounce) container vanilla yogurt
    6 tablespoons sugar
    1/2 cup heavy whipping cream
    1/3 cup mango nectar
    1/4 cup rum
    18 split (double the pieces) small, soft ladyfingers
    2 small, ripe mangos, peeled, pitted and thinly sliced, divided
    1/4 cup shaved white chocolate
    Mint leaves


    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
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