12 Jun 2026
Espresso-Mango Fusion Tiramisu Tub is a modern layered dessert that brings together the richness of tiramisu with the freshness of mango. Vanilla ladyfingers made using SwissBake® Swiss Bisquit are soaked with a balanced espresso-mango syrup, then layered with stabilized mango mascarpone cream and fresh mango cubes. The dessert is finished with piped cream peaks, cocoa dusting, and mango garnish, making it ideal for dessert tubs, café counters, chilled display formats, and premium takeaway menus.
12 Jun 2026
In a planetary mixer fitted with a whisk attachment, combine SwissBake® Swiss Bisquit – Vanilla, whole eggs, and room-temperature water. Whip on high speed for 6–7 minutes until the batter becomes voluminous and holds a thick ribbon. Pipe the batter into 10 cm batons onto parchment-lined trays. Dust the piped ladyfingers with SwissBake® Neuschnee and bake at 190°C in a convection oven for 10–12 minutes. After baking, allow the ladyfingers to dry and cool completely, as this helps improve their absorption capacity during assembly.
In a chilled mixing bowl, combine SwissBake® SB Mousse – Vanilla with cold milk and whip on high speed for 6 minutes until a stiff foam structure is achieved. Add chilled mascarpone cheese and mix on slow speed for 45 seconds until smooth and evenly incorporated. Manually fold in the thick mango puree to preserve aeration and maintain a stable cream texture. Transfer the prepared mango cream into two piping bags: one fitted with a plain nozzle for layering and one fitted with a fine-toothed star nozzle for the decorative top peaks.
In a bowl, whisk together cold espresso coffee, mango puree, simple syrup, and lime juice until fully combined. This soak is designed to create a layered flavour effect, where the espresso penetrates the centre of the ladyfinger sponge while the mango puree coats the exterior, giving both coffee depth and fruit freshness.
Place a layer of cooled ladyfingers at the base of each transparent tub. Generously brush or douse the ladyfingers with the espresso-mango fusion soak, ensuring even absorption without over-saturating. Pipe a layer of mango cream over the soaked ladyfingers, then add fresh mango cubes across the centre and along the visible tub walls for better presentation. Add a second layer of soaked ladyfingers, followed by a smooth, flush layer of mango cream.
Using the star nozzle piping bag, pipe vertical cream peaks across the entire surface of the tub. Dust half of the cream peaks with cocoa powder to visually and flavourfully connect the dessert to the espresso element. Garnish the centre with fresh mango cubes. Cover and refrigerate the tubs for 8–10 hours to allow the espresso, mango, mascarpone, and cream layers to mature together.
