Thai-Inspired Mango Sticky Rice Tiramisu
Discover this exotic and indulgent dessert that combines the flavors of Thailand's mango sticky rice with Italy's classic tiramisu, creating a unique fusion treat perfect for any occasion. Gluten-free and sure to delight your taste buds!
Allergens
Eggs, Nuts (Coconut)
Ingredients
- 1 cup gluten
- free ladyfingers, halved
- 4 ripe mangoes, peeled and thinly sliced
- 1 cup sticky rice, cooked and cooled
- 2 cups coconut cream
- 8 oz Thai mango
- infused vodka
- 3 large egg yolks
- 6 tbsp granulated sugar
- 4 oz dark chocolate, grated or shaved
- 1 cup toasted coconut flakes
- Fresh mint leaves for garnish
Instructions
- Begin by preparing the ladyfingers, ensuring they are gluten free and halved. In a shallow dish, combine the Thai mango infused vodka and half of the prepared coconut cream. Soak the ladyfingers in the mixture until softened but not falling apart. In a separate bowl, whisk together egg yolks and sugar over a double boiler until thick and pale. Fold in the remaining coconut cream gently, ensuring not to deflate the mixture. Set aside. To assemble, place a layer of soaked ladyfingers at the bottom of each serving glass. Top with a layer of cooked sticky rice, then add a generous portion of mango slices. Pour the egg yolk and coconut cream mixture over the fruits to create a luscious layer. Repeat these layers for each serving. Sprinkle grated dark chocolate and toasted coconut flakes over the tiramisu, followed by fresh mint leaves as a final touch. Serve chilled.
Chef’s Insight
The blend of mango, coconut, and dark chocolate offers a symphony of flavors that dance on the palate, evoking the vibrant spirit of Thai cuisine with the richness of Italian desserts.
Notes
Feel free to experiment with different fruits or chocolate variations for unique spins on this fusion dessert.