Tiramisu with Prosecco, Mango Puree, Cream and Ladyfingers or Egg Biscuits
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 4 hrs 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 800 ml cream
- 800 ml mango (s), mashed (can, is available in Asian shops)
- 250 ml Prosecco or sparkling wine, for children a mango syrup-water mixture
- 1 pt. Ladyfingers or egg biscuits
- mint, chocolate flakes, egg cookies, etc. for decorating
Print Recipe
Pin Recipe Instructions
- Whip the cream. Dip the ladyfingers or egg biscuits on both sides in Prosecco or (if children are also eating) in a mango syrup-water mixture. Tip: Pour the liquid into a soup plate, for example, and briefly turn the ladyfingers or egg cookies in it. Layer a layer of soaked biscuits or egg biscuits in a table-size dish or in portion glasses (advantageous for round glasses). Then spread about 1 cm of cream on the biscuits, cover the cream with mango puree. Repeat this process at least one more time, depending on the height of the shape. The finish should be a layer of mango puree. Cover and chill for approx. 4 hours.
- Decorate as you like - for example with remaining, halved egg biscuits.
- To serve, cut off the appropriate portions or serve in the small glasses - garnished a little.
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