Mango Tiramisu without Egg

For the mango tiramisu, drain 4 cans of mangoes in a sieve and puree with a hand blender to a fine pulp. Be sure to collect the mango juice and mix it with a dash of Cointreau liqueur or some rum.

Now soak the biscuits well in it one by one and layer them in a baking dish at least 5 cm high. Spread the pureed mango puree generously over the drizzled biscuits.

Mix the mascarpone, yogurt, sugar and vanilla sugar well and fold in the whipped cream. Now spread the cream mixture over the mango puree.

Repeat the process until everything is used up. The finish should be made of cream!

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