This recipe uses mango whipped cream, instead of the traditional mascarpone cheese. A fun variation where I used mango pulp instead of coffee.
A pack of vanilla ladysfinger wafers (About 24 pieces)
1/2 cup light cream cheese
2 cups mango pulp
1 cup light whipping cream
2 tsp icing sugar
1 cup fresh strawberries, chopped
1/2 cup raspberry preserve
In a bowl add cream cheese, icing sugar and 1/2 cup mango pulp. Whisk until smooth. Add whipping cream and whip until stiff peaks form. Fill it into a piping bag with a nozzle. Set in the fridge.
In a shallow bowl, add the remaining mango pulp and 1/2 cup hot water, to make the mango pulp warm This helps the wafers absorb the liquid. Stir to combine, set aside.
Place a transparent dish to assemble.
Start with a base layer of mango cream, piping dots with the piping bag.
For the second layer, dip the vanilla wafers in the prepared warm mango pulp. Assemble it over the cream layer.
Top the wafer layer with a layer of cream, then a layer of strawberries and preserve.
Repeat another three layers as shown in the video. Refrigerate overnight and enjoy chilled.