Mango Misu Cheesecake

Nutrition values are AI-estimated based on ingredients.

• 200g whipping cream
• 1 tsp vanilla extract
• 250g mascarpone
• 100g white chocolate
• 50ml single cream
• 1 cup fresh alphonso mango puree
• 1 cup butter biscuit crumbs
• 50g melted salted butter
• 8–10 ladyfinger biscuits
• ½ cup milk
• ½ tsp vanilla extract
• Fresh mango puree
• Whipped cream

1. 1Whisk the whipping cream with vanilla extract until soft peaks form.
2. 2Add mascarpone to the whipped cream and whisk again until smooth and combined.
3. 3Melt the white chocolate with single cream in the microwave or over a double boiler, then let it cool slightly.
4. 4Fold the cooled white chocolate mixture into the cream, then add the mango puree and mix well to create the mango cream; set aside a portion of white cream for garnish.
5. 5Mix butter biscuit crumbs with melted salted butter.
6. 6Press the buttered biscuit crumbs into the bottom of your serving dish to form the base.
7. 7Quickly dip ladyfinger biscuits in milk mixed with vanilla extract, ensuring they do not go soggy.
8. 8Layer the dessert starting with a scoop of mango cream over the biscuit base, followed by a layer of soaked ladyfingers, then another scoop of mango cream.
9. 9Add another layer of biscuit crumbs and soaked ladyfingers, then top with the remaining mango cream.
10. 10Garnish the top surface by alternately placing small dollops of the reserved white cream and fresh mango puree in a circular pattern.
11. 11Use a thin stick or chopstick to gently swirl through the dollops, creating an intricate marble pattern.

These instructions are our analysis of the original video. Watch on YouTube →