Mango season is great because there is an endless variety of desserts that can be made and milkshake is a daily thing for the kids and my husband. This year I was able to make a lot of mango desserts, although I don't eat mango much, I was really happy with the desserts I was able to rustle up. This Mango Biscoff Tiramisu was no exception. I have to say, it is a level above my original Biscoff Tiramisu recipe! You will love it!
Preparation Time 10 minutes
Chill Time 3 hours
Serves 8
Ingredients
1 and a half large packs of lotus biscoff cookies (45 cookies)
1/8 cup lotus biscoff spread
1 cup heavy whipping cream- cold
200 grams cream cheese- cold
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
3/4 cup sugar
Pinch of salt
1 cup mango juice- cold
2 cups mango- diced
Topping
10 biscoff cookies- crushed
1 mango- thinly sliced
Instructions
Beat the heavy whipping cream until stiff peaks form. Set them aside.
In a separate bowl, combine the cream cheese, biscoff spread, vanilla, cinnamon, sugar and salt. Mix it in until smooth
Fold the whipped cream into the cream cheese mixture.
Dip 2 biscuits in the mango juice at once then Layer into the 9 inch square pyrex pan.
Top with half the cream cheese mixture then smooth over with an offset spatula. Top with one cup of diced mangoes. Repeat the layers ending with the cream cheese mixture.
Top with the crushed cookies and the sliced mangoes.
Chill for 3 hours before serving.
Comments