Tiramisu with mango jelly

Inseparable

Mascarpone and tiramisu are naturally inseparable! This mascarpone recipe is suitable for both cooking at home and at large-scale catering establishmentsgoes really well with this. Nowadays, tiramisu is usually not made with raw egg any more. A specific fat base and gelatine is used instead. The tiramisu glaze is only actually produced by the Mascarpone . Mascarpone provides a good fat content and the associated ideal fat base. In addition, Mascarpone is used as an ideal flavour carrier and has its own delicious taste too. The mango jelly is a tasty acidic counterpart.”

About the chef

Zubereitung

  1. Place the sponge fingers in a porcelain dish until the bottom is covered. Drizzle the sponge fingers with Amaretto and Limoncello.
  2. Soak the gelatine in cold water.  
  3. Beat the cream until firm.
  4. Stir the GOLDSTEIG Mascarpone, and GOLDSTEIG Ricotta, until smooth. Flavour the mixture with vanilla sugar, sugar, espresso, lemon zest and lemon juice.
  5. Dissolve the gelatine in a bit of hot water and add to the mixture while stirring constantly. Fold the whipped cream in.
  6. Cover the sponge fingers with the cream until the topping is 1 cm thick, add more sponge fingers on top and drizzle with Amaretto and Limoncello. Spread the rest of the cream over the second layer of soaked sponge biscuits and smooth out.
  7. Place the dish in the fridge for 3 hours.

For the mango jelly

  1. Soak the gelatine in cold water.
  2. Reduce the orange juice and sugar syrup and stir in the gelatine. Stir in the mango puree and stir in cold water until cold.
  3. Finally add the mango jelly to the set cream and put it in a cold place for another 60 minutes.

Zutaten

For 4 people: For the tiramisu cream:

  • 140 g sponge biscuits
  • 120 ml whipping cream
  • 160 g GOLDSTEIG Mascarpone
  • 160 g GOLDSTEIG Ricotta
  • 80 ml strong coffee
  • 80 g sugar
  • 15 g vanilla sugar
  • 2 sheets of gelatine
  • 1 lemon juice with zest Amaretto and Limoncello

For the mango jelly:

  • 30 ml sugar syrup (1:1 boiled sugar and water)
  • 2 sheets of gelatine
  • 130 ml orange juice
  • 130 g mango puree

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