Tropical Twist! Alphonso Mango and Cashew Cream Tiramisu

This ain't your average tiramisu! We're ditching the ordinary and diving into a world of tropical flavors with this Alphonso Mango and Cashew Cream Tiramisu. Alphonso mangoes, the "king of mangoes", take center stage with their sweet, floral aroma and vibrant orange flesh. We'll create a luscious cashew cream layer to lighten things up, and a touch of saffron syrup for an extra luxurious touch.

This recipe is perfect for anyone looking to impress their guests with a unique and show-stopping dessert.

Ingredients:

For the Layers:

1 box ladyfingers (approximately 24 fingers)

2 ripe Alphonso mangoes, peeled and pitted

2 tablespoons sugar (optional, depending on the sweetness of your mangoes)

2 tablespoons lime juice

For the Cashew Cream:

1 cup raw cashews, soaked for at least 4 hours

1/2 cup unsweetened plant-based milk (such as almond milk or cashew milk)

1/4 cup maple syrup

1/4 cup vegan cream cheese (optional, for a richer flavor)

1 teaspoon vanilla extract

For the Garnish:

1/2 cup chopped pistachios

Saffron syrup (optional, recipe below)

Instructions:

 In a blender, puree the Alphonso mangoes, sugar (if using), and lime juice until smooth. Set aside.

Drain the soaked cashews and rinse thoroughly. Add the cashews, plant-based milk, maple syrup, vegan cream cheese (if using), and vanilla extract to a blender and blend until very smooth and creamy. Scrape down the sides of the blender as needed.

In a shallow baking dish or serving dish, arrange a single layer of ladyfingers. Evenly brush the ladyfingers with the mango puree. Dollop about half of the cashew cream over the mango layer. Repeat with another layer of ladyfingers, mango puree, and the remaining cashew cream.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to meld and the ladyfingers to soften. Before serving, garnish with chopped pistachios and a drizzle of saffron syrup (if using).

Saffron Syrup (Optional):

In a small saucepan, combine 1/4 cup water, 1/4 cup sugar, and a pinch of saffron threads. Heat over medium heat until the sugar dissolves and the mixture thickens slightly, about 5 minutes. Let cool completely before drizzling over the tiramisu.

Tips:

For a richer cashew cream layer, add 1/4 cup of vegan cream cheese to the blender along with the other cashew cream ingredients.

Don't skip soaking the cashews! Soaking helps them soften and blend into a perfectly smooth and creamy texture.

If you don't have saffron syrup, you can easily substitute it with a drizzle of honey or maple syrup.

This tiramisu is best enjoyed chilled. Let it sit at room temperature for about 15 minutes before serving for the best texture.

Enjoy this tropical twist on the classic tiramisu!  I hope this recipe brings a touch of sunshine to your day.