Mango-Coconut Tiramisu

Servings: For 6 people

Method : 20 mins

Cooking: No Cooking

Ingredients

• 1 mango
• 155g La Perruche cassonade
• 5cl unsweetened coconut milk
• 25g mascarpone
• 25cl pouring cream
• 2 eggs
• 20g Béghin Say coconut-flavoured sugar
• 18 sponge fingers

Instructions

1. In a frying pan, melt 75g cassonade, sauté the mango cubes, then add the coconut milk.
2. Pour into a dish and leave to cool. 
3. In a bowl, whip the mascarpone with the cream, the remaining 80g cassonade, the coconut-flavoured sugar and the eggs until the mixture thickens.
4. In each glass, arrange a sponge finger, the fruit then the cream, and repeat the operation.
5. Store in the refrigerator for a few hours before serving.

Chef's Tips

You can replace the coconut-flavoured sugar by grated coconut.