Mango Tiramisu With Raspberry Sauce

• 2 firm-ripe mangoes (about 1 3/4 lb. total)
• 1/2 cup coconut milk or 1/2 cup light coconut milk
• 3 large egg yolks
• 1/3 cup granulated sugar
• 2 tablespoons brandy
• 1 cup mascarpone cheese (1/2 lb.)
• 1 1/2 cups whipping cream
• 1/2 cup powdered sugar
• 42 double ladyfingers, split (about 2 packages, 3 oz. each)
• 1/2 cup shredded sweetened coconut
• Raspberry Sauce
• 1 1/2 cups thawed frozen raspberries
• 3 tablespoons sugar

1. Peel mangoes and cut from pit lengthwise into 1/4-inch slices.
2. Measure 1 cup of the smallest pieces; cover and chill remaining large slices.
3. In a blender or food processor, whirl the 1 cup mangoes and the coconut milk to a smooth puree; pour into a bowl.
4. In the top of a double boiler, combine egg yolks, granulated sugar, and brandy.
5. Whisk over simmering water until mixture reaches 140 degrees F.
6. Adjust heat to keep mixture between 140-150u0b0F, and continue to whisk for 3 minutes.
7. Remove from heat and add the mascarpone cheese; stir until mixture is well blended.
8. In a deep bowl with a mixer on high speed, whip cream and powdered sugar until cream holds distinct peaks.
9. Add the mascarpone mixture and fold gently to blend.
10. Separate ladyfinger pieces.
11. With a fork, dip half the pieces, 1 at a time, in mango puree to coat; lift out, drain briefly, and arrange flat side down in a single layer in a 9-inch square pan.
12. Cover ladyfingers in pan with half the mascarpone mixture, spreading it level.
13. Repeat to dip remaining ladyfinger pieces in mango puree and arrange in a single layer over mascarpone mixture in pan.
14. Spread remaining mascarpone mixture smoothly over top layer of ladyfingers.
15. Cover tiramisu airtight and chill at least 2 hours or up to 1 day.
16. In an 8- to 10-inch frying pan over medium-high heat, stir coconut until golden, 4 to 6 minutes; pour into a small bowl.
17. When cool, cover airtight.
18. To serve, cut tiramisu into 9 equal squares.
19. Use a wide spatula to lift out portions and set on plates.
20. Arrange reserved mango slices equally on portions and sprinkle equally with toasted coconut; spoon raspberry sauce equally around desserts.
21. Raspberry Sauce: Rub the thawed frozen raspberries through a fine strainer into a bowl; discard seeds.
22. Add 3 tablespoons sugar and stir to blend.
23. Makes about 1 cup.

mangoes, coconut milk, egg yolks, granulated sugar, brandy, mascarpone cheese, whipping cream, powdered sugar, ladyfingers, coconut, raspberry sauce, frozen raspberries, sugar

Taken from www.food.com/recipe/mango-tiramisu-with-raspberry-sauce-91627 (may not work)