Mango-misu

Ravinder says: “This dessert takes the main elements of a classic tiramisu – mascarpone, boozy zabaione and sponge fingers – but swaps out the coffee for sweet mangoes instead. It is rich, creamy, lethally delicious yet still light as a feather. It is all the sweet rapture of summer in a bowl.”

Ingredients

• 500g mascarpone cheese
• 250g crème fraîche
• Zest of 2 limes
• 2 egg whites
• 1 × 200g packet savoiardi biscuits or sponge fingers
• 6 ripe mangoes such as alphonso or kesar, peeled and sliced
• Pulp from 6 passion fruits

For the Thai basil sugar

• 30g unsweetened desiccated coconut, toasted
• Zest of 2 limes
• Bunch of Thai basil leaves
• 100g caster sugar

For the mango syrup

• 125ml mango juice
• 40ml rum
• Juice of 1 lime

For the Zabaione

• 2 egg yolks
• 50g caster sugar
• 25ml rum

Method

Make the Thai basil sugar by blitzing together all the ingredients in a food processor until you have a vibrantly green coarse sugar. Set aside until required.

To make the mango syrup, mix together the mango juice, rum and lime juice and heat gently in a small saucepan over low heat until it comes to a simmer then set aside.

To make the zabaione, whisk the egg yolks, sugar, rum and 1 tablespoon of water in a heatproof bowl over a saucepan of simmering water until pale and thick (making sure the water doesn’t touch the bowl), then set aside to cool. Whisk the mascarpone, crème fraîche and lime zest together to combine, then fold through the zabaione. Whisk the egg whites in a separate bowl till soft peaks form, then fold them through the mascarpone mixture.

To assemble, briefly dip half the savoiardi in the syrup and arrange in a 25cm serving dish. Spoon over half the mascarpone mixture over and then layer over half the sliced mangoes and half the passion fruit pulp. Follow with the remaining savoiardi dipped in syrup, the mangoes and passion fruit pulp and finally dollop over the remaining mascarpone mixture and smooth the surface. Refrigerate for 4–6 hours.

When ready to serve, sprinkle the Thai basil sugar over the surface.

Comfort and Joy: Irresistible Pleasures From A Vegetarian Kitchen by Ravinder Bhogal (£26, Bloomsbury) is out now.

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