Mango Tiramisu

• 2 large egg yolks
• 1 cup confectioners' sugar, divided
• 2 cups heavy whipping cream, divided
• 1 carton (8 ounces) mascarpone cheese
• 2 large navel oranges
• 1/2 cup coconut rum or orange juice plus 1/2 teaspoon coconut extract
• 1/2 cup orange liqueur or orange juice
• 1 teaspoon vanilla extract
• 1 package (7 ounces) crisp ladyfinger cookies
• 2 medium ripe mangoes, peeled and thinly sliced

1. In top of a double boiler or a metal bowl over simmering water, combine egg yolks, 1/2 cup confectioners' sugar and 1/2 cup cream. Whisking constantly, heat mixture until thick and a thermometer reads 160u0b0. Remove from heat; whisk in mascarpone cheese until almost smooth. In another bowl, beat remaining 1-1/2 cups cream until it begins to thicken. Add remaining 1/2 cup confectioners' sugar; beat until soft peaks form. Fold whipped cream into mascarpone mixture.
2. Cut oranges crosswise in half; squeeze juice from oranges into a shallow bowl. Stir in rum, orange liqueur and vanilla.
3. Quickly dip half of the ladyfingers into rum mixture and place in the bottom of a 9-in. springform pan. Top with half of the mascarpone mixture and half of the mango slices. Repeat layers. Refrigerate, covered, at least 8 hours or overnight. To serve, loosen and remove rim.

egg yolks, sugar, heavy whipping cream, mascarpone cheese, oranges, coconut rum, orange liqueur, vanilla, cookies, mangoes

Taken from www.tasteofhome.com/recipes/mango-tiramisu/ (may not work)