Mango and Chocolate Tiramisu with Pavesini

Name: Mango and Chocolate Tiramisu with Pavesini
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Ingredients: Pavesini biscuits Aloha (10 snack packs) 105; Mango to be cleaned 7.5 oz; Dark chocolate chopped 1 oz; Whole milk 1.9 cups; Mascarpone cheese 1.1 lbs; Whole milk 1.3 cups; Fresh liquid cream 1 cup; Dark chocolate 55% 5.3 oz; Sugar ¾ cup; Egg yolks (about 6 medium) 6 ½ tbsp; Cornstarch 2 ½ tbsp; Fine salt 1 pinch; Dark chocolate curly pasta to taste

Difficulty: Easy
Prep time: 30 min
Cook time: 10 min
Serving: 6
Note + 5 h chilling time

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PRESENTATION

Recipe by
Lucake

Mango and Chocolate Tiramisu with Pavesini is a no-bake, coffee-free dessert that trades the classic espresso soak for milk, swaps ladyfingers for Pavesini, and builds its flavor around ripe mango and dark chocolate. The result is a mango tiramisu that feels deliberately tropical rather than improvised — the sweetness of the mango and the intensity of the dark chocolate do real work against each other, and the lighter biscuit holds the layers without competing.

Skipping coffee isn't a shortcut here; it's what makes the dessert work for the whole table, kids included. Pavesini — thin, lightly sweetened Italian biscuits — absorb the milk soak cleanly and stay tender rather than heavy, keeping the whole thing bright enough to close out a summer meal without effort.

INGREDIENTS

for an 8x8-inch pan: Pavesini biscuits 105 - Aloha (10 snack packs); Mango 7.5 oz (210 g) - to be cleaned; Dark chocolate 1 oz (25 g) - chopped; Whole milk 1.9 cups (450 g)

for the mascarpone and chocolate cream: Mascarpone cheese 1.1 lbs (500 g); Whole milk 1.3 cups (300 g); Fresh liquid cream 1 cup (250 g); Dark chocolate 55% 5.3 oz (150 g); Sugar ¾ cup (150 g); Egg yolks 6 ½ tbsp (100 g) - (about 6 medium); Cornstarch 2 ½ tbsp (20 g); Fine salt 1 pinch

For decorating: Dark chocolate to taste - curly pasta

Preparation

How to prepare Mango and Chocolate Tiramisu with Pavesini

To prepare the mango and chocolate tiramisu with Pavesini, start with the cream: bring 300 g of milk (about 1 1/4 cups) to a boil with a pinch of salt 1. Meanwhile, in a separate bowl, mix 150 g of sugar (about 3/4 cup) with 100 g of egg yolks (about 5 large yolks) 2 3.

Add 20 g of cornstarch (about 2 1/2 tablespoons) 4 and mix. When the milk is very hot, pour it directly over the egg mixture 5 and stir to combine 6.

Transfer everything to a saucepan 7 and cook the custard over medium heat, stirring often, until it has thickened. Once ready, remove from the heat and add the chopped chocolate 9.

Stir until completely melted 10. Pour the cream into a baking dish 11, cover it with plastic wrap placed directly on the surface 12 and let it cool to room temperature, then refrigerate for at least 2 hours.

After chilling time, put 500 g of mascarpone (about 2 cups) and 250 g of heavy cream (about 1 cup) into a bowl 13 and whip with electric beaters 13 until fluffy 14. Take the now-cold chocolate cream, loosen it with a spatula and gently fold it into the whipped mascarpone and cream mixture, folding from the bottom up 15. Transfer this velvety cream into a piping bag fitted with a plain 15 mm tip (about 5/8 in) and return it to the refrigerator.

Peel the mango 16, remove the central pit 17 and cut the flesh into cubes 18.

Now assemble: line an 8x8-inch square ring with parchment paper and place it on a tray. Quickly dip the Pavesini Aloha in milk 19 and arrange about 29 of them around the inner edge of the pan to build the dessert's frame 20. Continue dipping more Pavesini in milk and form a double layer to completely cover the bottom — you'll need about 38 Pavesini. Fill this first layer with half of the cream, piping regular dollops 21.

Sprinkle on 25 g of chopped chocolate (about 1 oz) 22 and half of the mango cubes 23. Complete the dessert by creating a second double layer with another 38 Pavesini dipped in milk 34.

Pipe dollops of cream 25 to cover the entire surface 26. Garnish with half of the chocolate curls 27.

Finish with the remaining mango cubes 28 and the last chocolate curls 29. Refrigerate to set for about 3 hours. Now you can serve your mango and chocolate tiramisu with Pavesini 30!