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Recipe: Chef Anant's Mango Tiramisu

April 29, 2024 12:54 IST

Monday is not usually the day to eat a rich sweet and start the week on a sinful note. But this week, happily, is broken in half by a mid-week holiday and one must also take advantage of the luscious Alphonso mangoes all around us.

Plan a middle-of-the-week reward with Chef Anant Bansode's recipe that converts the seasonal fruit into a classic dessert. You can opt to reduce the sugar by using a natural sweetener or a sugar equivalent. 

Every bite of his Mango Tiramisu, with its layers of Savoiardi or ladyfinger sponge biscuits soaked in coffee, Kahlua, mascarpone cheese and fresh mango pulp brings happiness. 

Desserts, especially mango creations, are Chef Bansode's field and he has been putting together sweet courses to delight guests at all the hotel chains he has worked for, which include Fariyas, Marriott, Novotel, Radisson, The Park for nearly 20 years, after training at Dr DY Patil Vidyapeeth, Pune.

Mango Tiramisu

Servings: 8

Ingredients 

To garnish

Method

Editor's Note: In place of sugar, opt for any of these alternatives: Coconut sugar, jaggery, date jaggery, honey, stevia powder. Each brand of stevia has its own stevia for sugar substitution ratio provided on its packing.

Mascarpone cheese is now made by several Indian cheesemakers and is even available online. The closest equivalents are sour cream, cream cheese, hung curd, ricotta or a blended mixture of equal amounts of cream cheese, sour cream and whipping cream.

Instead of ladyfingers, opt for a sponge cake, cut into thin finger-like slivers or sticks.

Chef Anant Bansode is the cluster pastry chef at Four Points by Sheraton, Vashi, outside Bombay. 

Chef ANANT BANSODE