Mango Rasmalai Tiramisu

5 from 2 votes

Mango Rasmalai Tiramisu is where creamy Italian tiramisu meets the classic Indian rasmalai dessert with layers of luscious mango mousse. This dessert, which uses canned Alphonso mango puree and store-bought rasmalai can be made up to 2 days in advance.

Prep Time15

Assemble10

Total Time25

Course: Dessert

Cuisine: Indian Fusion

Diet: Vegetarian

Servings: servings

Author: Nisha Kapur

Equipment

Ingredients

FOR WHIPPED CREAM

1 cup heavy whipping cream
¼ teaspoon vanilla extract

FOR MANGO MASCARPONE CREAM

8 ounces mascarpone cheese
1 cup Alphonso mango puree I use canned
¾ teaspoon cardamom powder
1/2 tsp vanilla extract
1/2 tbsp Powdered sugar

FOR SOAKING MIXTURE

1/2 cup rasmalai liquid
1/4 cup whole milk
12-18 ladyfingers 2 to 3 ladyfingers per jar

TO ASSEMBLE (1 small jar/trifle = 2 servings)

12-18 soaked ladyfingers 2-3 per jar
12 tsp rasmalai liquid, top over soaked ladyfingers 1 tsp per jar
5-6 rasmalai, roughly chopped spread generously
2-3 dollops mango mascarpone cream for each layer
2 tbsp chopped pistachios a few for garnish
few pieces diced mango 2-3 pieces for garnish

Instructions

STEP 1 - PREPARE THE LAYERS

Whipped Cream - In a large mixing bowl, add cold heavy whipping cream and vanilla extract. Using an electric mixer, beat the heavy cream for a minute. The whipped cream will start forming in the next minute. Beat for another minute until soft peaks form, and the whipped cream is done. Do NOT overmix else you will end up with butter. The whipped cream should be light and airy.
Mango Mascarpone Cream - In a medium bowl, add room temperature mascarpone cream. Add Alphonso mango puree, pure vanilla extract, and cardamom powder. Beat until smooth and creamy.
Mango Mousse - The last step is to fold in the whipped cream in 2-3 batches. Do this gently to keep the mixture light and airy. Repeat the process until all the whipped cream is folded in. Taste the mango cream, and add ½ tablespoon of powdered sugar if needed, I did. Gently fold it in.

STEP 2 - ASSEMBLE TIRAMISU

Chop Rasmalai. We are using a total of 5-6 rasmalais (without liquid). Roughly chop the rasmalai.
In a fancy trifle bowl, quickly dip the ladyfinger into rasmalai liquid on both sides and then layer. Do not soak the ladyfinger in the liquid for too long, or else it'll become soggy. You may need to break the ladyfingers so it fits in your dish of choice. Top with 1 teaspoon of rasmalai liquid followed by 5-6 pieces of chopped rasmalai. Next, top with a couple of dollops of mango mousse.
TIP: The milk mixture was prepared earlier (see image under Ingredients). Use ½ cup rasmalai liquid + ¼ cup whole milk and mix well.
Once again, dip ladyfingers in rasmalai liquid and place them over the mango mousse. This time we are not adding the chopped rasmalai. Add another mango mousse layer. Garnish with chopped pistachios and a couple of pieces of fresh mango.

Notes

Heavy Cream - Do NOT overbeat the heavy cream; otherwise, you will end up with butter. The whipped cream should be light and airy with soft peaks.
Ladyfingers - Do NOT soak the ladyfingers in the rasmalai liquid for too long. Dip the ladyfinger on each side and then layer.
Refrigerate Overnight - For the best results, refrigerate the Mango Rasmalai Tiramisu overnight for at least 18 hours before serving. By doing so, the flavors marry together and you can taste both the mango mousse and rasmalai flavors. You can also make this dessert a couple of days in advance.
Canned Alphonso Mangoes - You may substitute fresh Alphonso mangoes and then puree them. Alternatively, you may also use canned Kesar mangoes which you can find at your local Indian grocery store.
To make Mango Tiramisu - Skip the rasmalai portion completely. For the milk mixture, combine 3/4 cup whole milk and 1/2 tsp cardamom powder. Dip the ladyfingers in the milk mixture. The mango mascarpone cream mixture remains the same.

Nutrition