My idea for creating this Indian fusion dessert was to create a show stopper for this festive season. This recipe is semi-homemade and can be assembled easily. I have been able to beautifully mimic the textures of the classic tiramisu, so if you are a dessert person, this might be up your alley.
What is a Tiramisu?
A classic Tiramisu is a famous Italian coffee-flavored dessert. The ladyfingers are dipped in coffee and layered with a whipped mixture of cream, mascarpone cheese, eggs, and sugar. Dusted with cocoa powder, this dessert is one of the most loved desserts in the world.
What is Mango Tiramisu?
Mango Tiramisu is a fusion of Indian and Italian desserts. It is a beautiful cross between Indian flavors and Italian textures that is a perfectly light and airy dessert. Perhaps, you must give it a try. I dip the ladyfingers in the mix of greek yogurt and mango pulp, flavored with vanilla and cardamom. Layer it with a mixture of whipped cream, mascarpone cheese, mango pulp, cardamom, sugar, and saffron. Once the Mango Lassi Tiramisu is set, I dust it with pistachio powder and dried rose petals. And voila, this dessert is fabulous.
Here is Why You Should Make This Indian Fusion Dessert
This dessert is semi-homemade, easy, and delicious. Mango Lassi is everyone’s favorite, this dessert will definitely be a showstopper this year for festive parties This Mango Lassi Tiramisu is great to make ahead dessert for your party. Perhaps you should definitely give it a try. The flavors of this tiramisu are so refreshing and beautiful. The sweet and tart flavors of mango give it a very fresh and ingenious twist.
Ingredients to Make This Fusion Dessert
I use these Ladyfingers. They come in a pack of 24 per pack and it works perfectly for this recipe.
Greek Yogurt - Greek Yogurt is perfect to use as it is thick and creamy, which by the way is perfect for this tiramisu. Mango Pulp - I am using canned Mango Pulp, but you can also use homemade mango pulp for this recipe. Flavorings - I am using cardamom powder and vanilla extract to add a beautiful light scent to this mix. Confectioners Sugar - I like to use confectioners sugar as it mixes very easily and efficiently in the mix. To add sugar here is completely optional. If you like mild sweetness, then you can skip on adding sugar here.
Mango Pulp - I am using canned Mango Pulp, but you can also use homemade mango pulp for this recipe. Mascarpone Cheese - Mascarpone cheese is a creamy Italian Cheese, that is used both in sweet and savory preparations. If you cannot find mascarpone cheese, you can replace it with Cream Cheese. Whipped Cream - I buy this Whipped Cream for the recipe. It is already whipped and saves time. If you cannot find this, then you can buy cream and make whipped cream at home. Flavorings - I am using cardamom powder and vanilla extract to add a beautiful light scent to this mix. I also ground saffron lightly in a pastel and mortar, add milk to it and add it to this mix. Confectioners Sugar - I like to use confectioners sugar as it mixes very easily and efficiently in the mix. To add sugar here is completely optional. If you like mild sweetness, then you can skip on adding sugar here.
Pistachio Powder - Pulse the slivered pistachios until powdered using a spice/coffee grinder. Dried Rose Petals - Dried rose petals will also add a beautiful pop of color to the dessert and make it look festive.
Storing The Mango Tiramisu
The Mango Lassi Tiramisu is a great make-ahead dessert. It takes 6-8 hours in the refrigerator to set. This tiramisu will stay good for 2-3 days. As mango can oxidize and release water, the tiramisu will be a soggy mess. I like to cover my tiramisu with plastic wrap and then cover it with aluminum foil. This helps the tiramisu stay fresh for longer. I also like to place the tiramisu in the back most area of the refrigerator. The cooling temperature is stable on the backside, while the temperature keeps changing near the refrigerator door. You can also freeze the tiramisu and enjoy it for up to 3 weeks. Don’t dust pistachio powder and rose petals. Cover the tiramisu tightly with plastic wrap and then with aluminum foil. Thaw it in the refrigerator overnight and garnish it right before serving.
