This cake is inspired by one of my favorite desserts, mango sago. Mango sago is a dessert soup from Hong Kong that is served cold. It is normally made of mango, evaporated milk, and tapioca. My cakified version has mango Swiss meringue buttercream, vanilla chiffon cake, mango chunks and sago in the filling. The cake is delightfully fluffy and delicious. The mango chunks make it so refreshing to eat, a perfect summer dessert.
I chose chiffon cake for the sponge base because of how wonderfully soft it is. The chiffon recipe is originally by Magic Ingredients. Here is the original recipe below. I modified her recipe to work for this cake. The video is great for troubleshooting and guidance on making chiffon.
Tiramisu is one of my all time favorite desserts, and I made a version with black and Irish cream. I just love how the mascarpone cream melds with the soft, fluffy ladyfingers and the bitterness of the cocoa powder.
My version uses black tea instead of espresso, and Bailey’s Irish Cream instead of marsala wine. The best part? It tastes kind of like milk tea! It’s a tiramisu milk tea– it’s a milk tea tiramisu. I used a Sun Moon Lake variety of black tea. This dessert is so good with a cup of tea or coffee. So addicting.
Can I also say that homemade ladyfingers are way better than the store-bought ones? I definitely recommend making your ladyfingers from scratch. Try Bigger Bolder Baking’s recipe or Binging with Babish’s recipe.
1 cup of strong brewed black tea (cooled to room temp)
2 tbsp + 3 tbsp of Bailey’s Irish Cream
Prep a 7in springform pan and line the bottom with parchment paper.
For the sabayon (egg yolk mixture), prepare a double boiler. Fill a medium saucepan with 2 inches water. Set over medium heat, and bring to simmer. Place a heat proof bowl on top.
In the top bowl of the double boiler, add in the egg yolks, 2 tbsp of sugar and 2 tbsp of Bailey’s Irish Cream.
Whisk until the the egg yolks triple in volume. You should also heat the egg yolks through to a temperature of at least 140 degrees F to pasteurize. Once the egg yolks reach this stage remove from the heat.
While the egg yolk mixture cools, whip up the cream. Place the cream and remaining sugar into a bowl and whip until stiff peaks, About 3-5 minutes. Add the mascarpone cheese and mix until smooth
Add some of the whipped cream/mascarpone into the warm egg yolk mixture. Mix gently until homogeneous. Add this back into the whipped cream/mascarpone. Whip the mixture until it is thick, spreadable, and smooth.
Prepare a shallow dish and add 3 tbsps of Bailey’s and the black tea. Stir until combined.
To assemble the tiramisu, dip the ladyfingers into the tea mixture. Make a layer of dipped ladyfingers in the tin. Cover ladyfingers with the mascarpone cream. Repeat and make three alternating layers of ladyfingers and cream.
I really love eating ichigo daifuku mochis, which are mochis filled with red bean and strawberry. I made it into a roll cake form, sort of. It’s a vanilla Swiss roll, red bean whipped cream, strawberries, and mochi bits. This cake is such a delight to eat. Soft fluffy cake, fragrant whipped cream, and chewy mochi pieces. Give it a try!