Mango Tiramisu

• 1 large fresh mango, ripe, for layering
• 1 can mango in syrup, about 425g, fruit and syrup
• 1 packet Italian finger biscuits, savoiardi / ladyfingers, about 200g
• 300 ml thickened cream, cold, straight from the fridge

Method

1. 1

   Slice the fresh mango as thinly as you can — paper-thin is the goal. Thin slices melt into the layers and look gorgeous when you cut into the finished dessert.

2. 2

   Tip the entire can of mango into a blender or food processor — fruit and syrup together — and blitz until completely smooth. This becomes both the biscuit soak and the flavour base for the cream.

3. 3

   Pour about 2 tablespoons of the blended mango into a large bowl with the cold thickened cream. Whip with electric beaters until soft, fluffy peaks form.

   Tip · Stop the moment you see soft peaks — overwhipping turns cream grainy and it won't sit smoothly between layers.
4. 4

   One at a time, dip the finger biscuits into the remaining blended mango — a quick dunk, no more than a second per side — and arrange in a single layer across the base of a roughly 20cm square glass dish.

5. 5

   Spread a generous layer of the mango cream over the soaked biscuits and smooth it out. Top with a layer of the thinly sliced fresh mango.

6. 6

   Repeat the soaked biscuit → cream → mango layers until you reach the top of the dish, finishing with whichever layer looks prettiest to you (I usually go with mango).

7. 7

   Cover and refrigerate overnight, or at least 6 hours. The biscuits soften into a cake-like texture and the flavours meld into something genuinely special. Serve cold, straight from the dish.

   Tip · This is one of those rare desserts that's better the next day — make it the night before and your future self will thank you.