Ingredients for 6 people:
155 g La Perruche cassonade
5 cl unsweetened coconut milk
250 g mascarpone
25 cl pouring cream
20 g Béghin Say coconut-flavoured sugar
18 sponge fingers
In a frying pan, melt 75 g cassonade, sauté the mango cubes, then add the coconut milk. Pour into a dish and leave to cool.
In a bowl, whip the mascarpone with the cream, the remaining 80 g cassonade, the coconut-flavoured sugar and the eggs until the mixture thickens.
In each glass, arrange a sponge finger, the fruit then the cream, and repeat the operation. Store in the refrigerator for a few hours before serving.
Tip from the chef:
You can replace the coconut-flavoured sugar by grated coconut.