INGREDIENTS:

Double cream: 250 ml

Castor sugar: 50 gm

Egg-yolk free range: Three

Vanilla extract: 15 ml

Tropical fruit juice: 500 ml

Packet sponge fingers: One

Ripe but firm mangoes, peeled and thinly sliced: Two

Mango pulp: Four

Cocoa powder: 10 gm

METHOD

Whip the double cream in a bowl until it turns soft and peaks from the whisk removed from the bowl.

Next,whisk the sugar, egg-yolks and vanilla extract in a separate bowl until the mixture turns light in colour and fluffy. Lightly fold in the whipped cream.

Pour the tropical fruit juice into a shallow bowl.

One by one, dip one third of the sponge fingers into the tropical fruit juice and mango pulp.

Spread a thin layer of the cream and egg mixture over the sponge fingers. Scatter with one-third of the mango slices.

Repeat the process with the remainder of the ingredients to make a three-tier 'tiramisu'. Lightly dust with cocoa powder.

Chef Ashok Kumar is the Executive Chef at The Gateway Hotel Pasumalai, Madurai.He comes with a rich experience of 25 years having worked with Fortune Welcome group in Mysore as Executive Chef. He has also worked as the Executive Chef with The Carlton Hotel, Kodaikanal for 11 years. Prior to this, he worked in various capacities with Siddartha Group of Hotels, Ramana Shree Hotel in Mysore and Quality Inn Harsen, Pizza Corner and Sterling Holiday Resorts Kodaikanal.

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