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Perk Me Up: Blueberry and Mango Tiramisu

4 months ago

Perk Me Up: Blueberry and Mango Tiramisu

blueberry and mango tiramisu

Did you know that tiramisu is Italian for “perk me up?” Well, the fact that this recipe can be done and served within three hours is sure to perk anyone up! Also, orange liqueur can be substituted for the rum if desired, to give more emphasis to the fruity nature of this modified Italian dessert.

 

BLUEBERRY AND MANGO TIRAMISU

Makes 10-12 servings

 

20 pcs Local lady fingers (broas)

3/4 cup Dark rum for basting

 

CREAM CHEESE MIXTURE:

2 (227g) packs Imported cream cheese

1/2 cup White sugar All-purpose cream

2 (250ml) packs Rind and juice of 1 lemon

2 Tbsps Unflavored gelatin

1/2 cup Water

1 1/2 cups Canned blueberry pie filling

2 pcs Ripe mangoes, peeled and sliced thinly

Sprigs of fresh mint for garnish

 

  1. Using an electric stand mixer fitted with a paddle/flat beater, beat cream cheese together with the sugar until softened. Pour in all-purpose cream and beat again until blended. Add grated lemon rind and lemon juice. Beat briefly until well dispersed.
  2. In a thick bottomed sauce pan, combine unflavored gelatin and water. Mix well with a rubber scraper and set aside for five minutes to bloom. Place over low heat and cook, stirring continuously, until the gelatin dissolves completely. Do not allow the mixture to boil as this will cancel out the binding power of the gelatin.
  3. Pour the hot gelatin mixture into the cream cheese mixture. Set aside.
  4. Line the bottom of a 9-x 13-x-3 inch rectangular glass dish with lady fingers, sugared side down. This step is important so that the broas will be able to absorb the rum completely. Pour in half of the prepared cream cheese mixture. Drizzle half of the canned blueberry pie filling over the mixture. Scatter sliced mangoes on the surface.
  5. Cover the cheesecake with the remaining broas, sugared side down, forming a solid layer. Like wise baste with rum. Pour in remaining cream cheese mixture. Level off with an offset metal spatula. Transfer to the freezer to firm up.
  6. When ready to serve, drizzle remaining blueberry pie filling on the firm tiramisu and garnish with sliced mangoes and sprigs of fresh mint.

 

Recipe by by Dorothy MJ Ferreria of Dorothy’s Cooking School

Photographed by John Ocampo

 

Got the cold wave? Try these recipes!

Easy Mango Yogurt Pops

Mango Lassi

Easy Mango Tiramisu

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