Mango Tiramisu with Raspberry Sauce

Ingredients

• 2 tablespoons brandy 
• 0.5 cup coconut milk canned
• 3 large egg yolks 
• 0.3 cup granulated sugar 
• 42  double ladyfingers split ( 2 packages; 3 oz. each)
• 2  firm-ripe mangoes ()
• 0.5 lb mascarpone cheese 
• 0.5 cup powdered sugar 
• 9 servings raspberry sauce 
• 0.5 cup coconut or dried shredded sweetened
• 1.5 cups whipping cream 

Equipment

• food processor
• bowl
• frying pan
• whisk
• blender
• double boiler
• spatula

Directions

1. Peel mangoes and cut from pit lengthwise into 1/4-inch slices. Measure 1 cup of the smallest pieces; cover and chill remaining large slices. In a blender or food processor, whirl the 1 cup mangoes and the coconut milk to a smooth pure; pour into a bowl.
2. In the top of a double boiler, combine egg yolks, granulated sugar, and brandy.
3. Whisk over simmering water until mixture reaches 14
4. Adjust heat to keep mixture between 140 and 150, and continue to whisk for 3 minutes.
5. Remove from heat and add the mascarpone cheese; stir until mixture is well blended.
6. In a deep bowl with a mixer on high speed, whip cream and powdered sugar until cream holds distinct peaks.
7. Add the mascarpone mixture and fold gently to blend.
8. Separate ladyfinger pieces. With a fork, dip half the pieces, 1 at a time, in mango pure to coat; lift out, drain briefly, and arrange flat side down in a single layer in a 9-inch square pan. Cover ladyfingers in pan with half the mascarpone mixture, spreading it level. Repeat to dip remaining ladyfinger pieces in mango pure and arrange in a single layer over mascarpone mixture in pan.
9. Spread remaining mascarpone mixture smoothly over top layer of ladyfingers. Cover tiramisu airtight and chill at least 2 hours or up to 1 day.
10. In an 8- to 10-inch frying pan over medium-high heat, stir coconut until golden, 4 to 6 minutes; pour into a small bowl. When cool, cover airtight.
11. To serve, cut tiramisu into 9 equal squares. Use a wide spatula to lift out portions and set on plates. Arrange reserved mango slices equally on portions and sprinkle equally with toasted coconut; spoon raspberry sauce equally around desserts.