{"id":16007,"date":"2026-06-05T07:22:43","date_gmt":"2026-06-05T07:22:43","guid":{"rendered":"https:\/\/bamix.be\/?p=16007"},"modified":"2026-06-05T07:22:43","modified_gmt":"2026-06-05T07:22:43","slug":"tiramisu-a-la-mangue","status":"publish","type":"post","link":"https:\/\/bamix.be\/fr\/tiramisu-a-la-mangue\/","title":{"rendered":"Tiramisu \u00e0 la mangue"},"content":{"rendered":"

[vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb2\/3″][vc_column_text]Dur\u00e9e : 25 minutes + 120 minutes de temps d’attente \/ pour 4-6 personnes
\n<\/strong>BAMIX\u00ae SWISSLINE<\/a> AVEC COUTEAU UNIVERSEL, MIXEUR, FOUET ET VERRES DOSEURS (1 LITRE ET 400 ML)<\/p>\n

Pour c\u00e9l\u00e9brer le d\u00e9but de l’\u00e9t\u00e9, on pr\u00e9pare ce tiramisu \u00e0 la mangue. Avec le bamix\u00ae, tu fais la majeure partie du travail : fouetter les jaunes d’\u0153ufs avec le fouet, monter les blancs en neige avec le fouet \u00e0 blanc et mixer les mangues en un beau coulis avec le couteau universel. La liqueur de mangue apporte une touche finale et compl\u00e8te parfaitement ce dessert. Pr\u00e9sent\u00e9 en verrines, les couches sont absolument magnifiques. Un vrai r\u00e9gal pour les yeux sur la table !<\/span>[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][\/vc_column][\/vc_row][vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column][vc_row_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Ingr\u00e9dients pour le tiramisu \u00e0 la mangue<\/div>\n

\u00bb<\/span><\/span> 250 grammes de mascarpone
\n\u00bb<\/span><\/span> 200 grammes de biscuits savoiardi
\n\u00bb<\/span><\/span> 100 ml de liqueur de mangue
\n\u00bb<\/span><\/span> 75 grammes de sucre cristallis\u00e9
\n\u00bb<\/span><\/span> 3 mangues m\u00fbres
\n\u00bb<\/span><\/span> 2 \u0153ufs frais
\n\u00bb<\/span><\/span> Une pinc\u00e9e de sel
\n\u00bb<\/span><\/span> Feuilles de menthe pour la garniture<\/span><\/span>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]\"\"[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column][\/vc_column][\/vc_row][vc_row full_width=\u00a0\u00bbstretch_row\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1508148797934{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;background-color: #f2f2f2 !important;}\u00a0\u00bb][vc_column][vc_row_inner gap=\u00a0\u00bb20″][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb16020″ img_size=\u00a0\u00bbfull\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Pr\u00e9paration<\/div>\n
    \n
  1. \n
      \n
    1. \n
        \n
      1. Place le couteau universel sur le bamix\u00ae. \u00c9pluchez les mangues et coupez la chair du noyau. Coupez \u2153 de la chair en d\u00e9s et r\u00e9servez-les pour la garniture. Mettez le reste de la chair dans le grand verre doseur et mixez avec le bamix\u00ae jusqu’\u00e0 obtenir un coulis lisse.<\/li>\n
      2. S\u00e9parez les jaunes des blancs d’\u0153ufs. Place le mixeur sur le bamix\u00ae. Mettez les jaunes d’\u0153ufs avec le sucre dans un bol et fouettez jusqu’\u00e0 obtenir un m\u00e9lange l\u00e9ger. Ajoutez le coulis de mangue et m\u00e9langez bien.<\/li>\n
      3. Nettoyez soigneusement le bamix\u00ae (sans traces de gras) et place le fouet \u00e0 blanc. Mettez les blancs d’\u0153ufs avec une pinc\u00e9e de sel dans un verre doseur propre et montez-les en neige \u00e0 la premi\u00e8re vitesse. Laissez le bamix\u00ae suffisamment longtemps au fond du verre.<\/li>\n
      4. Incorporez d\u00e9licatement la mascarpone au m\u00e9lange de mangue \u00e0 l’aide d’une spatule. Ajoutez ensuite d\u00e9licatement les blancs en neige en pliant le tout.<\/li>\n
      5. Trempez bri\u00e8vement les biscuits savoiardi dans la liqueur de mangue. R\u00e9partissez les biscuits dans six beaux verres en premi\u00e8re couche. Recouvrez de la moiti\u00e9 du m\u00e9lange \u00e0 la mangue. R\u00e9p\u00e9tez avec le reste des biscuits et du m\u00e9lange pour obtenir deux belles couches.<\/li>\n
      6. Placez le tiramisu \u00e0 la mangue au r\u00e9frig\u00e9rateur pendant au moins deux heures pour qu’il prenne. Garnissez juste avant de servir avec les d\u00e9s de mangue restants et des feuilles de menthe fra\u00eeche.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

        [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_basic_grid post_type=\u00a0\u00bbpost\u00a0\u00bb max_items=\u00a0\u00bb3″ style=\u00a0\u00bbload-more\u00a0\u00bb items_per_page=\u00a0\u00bb3″ item=\u00a0\u00bb388″ initial_loading_animation=\u00a0\u00bbnone\u00a0\u00bb btn_title=\u00a0\u00bbLaad meer\u00a0\u00bb btn_color=\u00a0\u00bbpink\u00a0\u00bb grid_id=\u00a0\u00bbvc_gid:1780644008029-4c977bb4-143a-10″ taxonomies=\u00a0\u00bb13″][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"

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