This was a dessert I had made years ago for Sumier (the design artist who helped create the Graphic for my blog). I was inspired after eating a dessert at Fritti’s. We went to one of my favorite Ethiopian restaurants Desta where you always come away feeling completely stuffed having eaten one too many of their Injeera’s. I was looking for an Ethiopian dessert but unfortunately they do not have desserts except for a yogurt-cheese dish that they eat with their food. So I decided to make a cheese based dessert. I hope you enjoy it.
The nice part about this dessert is that it really helps with portion control which may not help when people would like more.
Makes 4 white wine glasses
- 8oz Mascarpone Cheese
- 1/2 pint heavy whipping cream
- 12 tbsp mango pulp
- 3 tbsp sugar
- 12 Graham crackers (read note)
- 3 tbsp cognac
Crush the Graham crackers with your hands into small pieces but not into powder. Add the cognac and stir the crackers to make sure they are well coated.
Whip the heavy cream, as it starts to thicken slowly add 2 tablespoons of sugar. Stop once the stiff peak stage has been reached. You know you have reached the stiff peak stage by lifting the beater blades out of the cream. If the peak holds then you are done. If they do not and fall over beat for a few more seconds. Make sure you do not over beat.
Whip the Mascarpone cheese with a whisk once it becomes creamy add the mango pulp and one tablespoon of sugar and whip to combine.
Setup all your glasses in a row. Spoon about 2 tablespoons of the Mango-Mascarpone mix into each glass. Next spoon 1 tablespoon of the cream on top, then put the graham crackers on top. Add another layer of Mango then cream. Top with either fresh mango cubes or a Graham cracker that has been gently moistened with cognac.
Note : The Graham crackers here come in long rectangular pieces that have three perforations. If you break this in half you will get a square – 12 of these Squares are the amount that have been used for the biscuit layer.