I don’t know about you, but I LOVE tiramisu. This Mango Tiramisu is a delightful twist on the Italian classic, offering a refreshing and fruity variation perfect for late spring and summer. This version combines layers of crispy gluten free ladyfingers, juicy mango, and luscious mascarpone cream filling, creating an indulgent and light dessert. Here’s the video for it.
The last time I had Gluten free Tiramisu was actually on our trip to Italy 8 years ago in Genoa. There I saw dedicated gluten-free bakeries, restaurants with Celiac-friendly options, and even international cuisines like Southeast Asian food offering many naturally gluten-free choices. So when I found Schar gluten free lady fingers last year in our local grocery stores I was so glad. I couldn’t resist sharing this recipe with you that I’ve been dreaming about for the past few years. I am SO happy to finally see this luscious dessert come to fruition.
We’re a household of two, with our daughter visiting once a week whenever she’s off. I usually make dessert when she comes, so we can all enjoy it together. For tiramisu, square tins are ideal, but I didn’t have a 6-inch square tin or a glass jar, so I had to make it in a round tin. It was a bit tricky to arrange the gluten-free ladyfingers sideways in the round tin, which made the outer edges of the dessert look a little less tidy, but I couldn’t help it. Taste-wise, it was simply delicious!
It’s easy to assemble it a day in advance so the ladyfingers can absorb the mixture completely and get softer. It tastes perfect after resting a day in the fridge and almost dissolves in your mouth. Also, it’s perfect for any occasion, from family dinners to potlucks or BBQs, it’s a crowd-pleaser. So, dive into this mango tiramisu and savor every bite of spring and summer goodness.
Ingredients
- 1 large fully ripe mango
- 5-8 gluten free lady fingers
- 1 cup (250 g) mascarpone cheese
- 1 cup (200 g) sour cream
- 1 tbsp sugar (depending on the sweetness of mango)
- 1/4 tsp mango essence
- 1 1/2 - 2 tbsp instant coffee
Instructions
- In a bowl or big mug mix instant coffee with 2 cups hot water. Let it cool.
- Thinly slice half of the mango.
- In a large bowl mix the mascarpone, sugar, mango essence, and sour cream until smooth.
- Get a 6" springform pan and line it with parchment paper (bottom and 1" higher on sides).
- Cover the whole bottom of the tin with ladyfingers. (you need to break them to fit). Before doing that quickly dip them in cooled coffee.
- Top it with 1/2 of the mascarpone mixture.
- Then with sliced mango. Repeat with ladyfingers and then top with the remaining mascarpone mixture.
- Refrigerate for 8 hours or overnight.
- After 8 hours thinly slice the remaining half mango and decorate with it.
- Slice and enjoy!
Bringing this Mango Tiramisu to Angie’s Linky party @ Fiesta Friday.
Tandy (Lavender and Lime)
I’ve never seen gluten free lady fingers. What an interesting take on a classic.
angiesrecipes
That looks incredibly delicious with sweet ripe mango and mascarpone!
sherry
this does look very pretty indeed Balvinder. Lucky that you could find the gluten-free lady fingers! Yep definitely best to leave it overnight I think, to get it all deliciously soft! Mango is not my friend but there are so many other fruits to try 🙂
sherry