Coconut and mango tiramisu terrine
This tropical tiramisu terrine is a must-try dessert. It’s topped with mango and coconut flakes for an impressive finish.
Note: (+ 6 hours chilling time)
- 2 x 250g tubs mascarpone
- 300ml thickened cream
- ¼ cup (40g) icing sugar mixture
- ½ cup (40g) desiccated coconut
- 11/2 cups (375ml) coconut water
- 200g savoiardi (sponge finger biscuits)
- 3 Kensington Pride Mangoes, stoned, peeled, thinly sliced
- Whipped cream, to serve
- Sliced mango, extra, to serve
- Coconut flakes, to serve
Line a 11.5cm x 20cm (base measurement) loaf pan with 2 layers of plastic wrap, allowing the sides to overhang.
Use an electric mixer to whisk the mascarpone, cream and icing sugar in a large bowl until firm peaks form. Add the desiccated coconut and gently fold to combine.
Place the coconut water in a bowl. Dip 1 biscuit in the coconut water and turn to coat. Arrange crossways in the base of the lined pan. Repeat with coconut water and 6 more biscuits. Layer with half the mango. Spoon over half the mascarpone mixture.
Continue layering with remaining biscuits, mango and mascarpone mixture, dipping the biscuits in the coconut water before arranging in the pan, finishing with biscuits, arranging on top to fit. Cover the terrine with plastic wrap. Place in the fridge for 6 hours or until firm.
Turn terrine onto a serving plate. Remove the plastic wrap and spoon over the whipped cream. Top with extra mango and sprinkle with coconut flakes to serve.