Mango Tiramisu With Raspberry Sauce - cooking recipe

Ingredients

2 firm-ripe mangoes (about 1 3/4 lb. total)
1/2 cup coconut milk or 1/2 cup light coconut milk
3 large egg yolks
1/3 cup granulated sugar
2 tablespoons brandy
1 cup mascarpone cheese (1/2 lb.)
1 1/2 cups whipping cream
1/2 cup powdered sugar
42 double ladyfingers, split (about 2 packages, 3 oz. each)
1/2 cup shredded sweetened coconut
Raspberry Sauce
1 1/2 cups thawed frozen raspberries
3 tablespoons sugar

Preparation

Peel mangoes and cut from pit lengthwise into 1/4-inch slices.
Measure 1 cup of the smallest pieces; cover and chill remaining large slices.
In a blender or food processor, whirl the 1 cup mangoes and the coconut milk to a smooth puree; pour into a bowl.
In the top of a double boiler, combine egg yolks, granulated sugar, and brandy.
Whisk over simmering water until mixture reaches 140 degrees F.
Adjust heat to keep mixture between 140-150\u00b0F, and continue to whisk for 3 minutes.
Remove from heat and add the mascarpone cheese; stir until mixture is well blended.
In a deep bowl with a mixer on high speed, whip cream and powdered sugar until cream holds distinct peaks.
Add the mascarpone mixture and fold gently to blend.
Separate ladyfinger pieces.
With a fork, dip half the pieces, 1 at a time, in mango puree to coat; lift out, drain briefly, and arrange flat side down in a single layer in a 9-inch square pan.
Cover ladyfingers in pan with half the mascarpone mixture, spreading it level.
Repeat to dip remaining ladyfinger pieces in mango puree and arrange in a single layer over mascarpone mixture in pan.
Spread remaining mascarpone mixture smoothly over top layer of ladyfingers.
Cover tiramisu airtight and chill at least 2 hours or up to 1 day.
In an 8- to 10-inch frying pan over medium-high heat, stir coconut until golden, 4 to 6 minutes; pour into a small bowl.
When cool, cover airtight.
To serve, cut tiramisu into 9 equal squares.
Use a wide spatula to lift out portions and set on plates.
Arrange reserved mango slices equally on portions and sprinkle equally with toasted coconut; spoon raspberry sauce equally around desserts.
Raspberry Sauce: Rub the thawed frozen raspberries through a fine strainer into a bowl; discard seeds.
Add 3 tablespoons sugar and stir to blend.
Makes about 1 cup.