A delicious combination of mango yoghurt, mango slices, cream cheese and infused with exotic kahlua, this Italian dessert will express your feelings to your beloved people on behalf of you!
- 250 g Mango Yohgurt
- 80 g Cream Cheese; at room temperature
- 1/2 cup Icing Sugar
- 1 tbsp Castor Sugar
- 120 g Sponge Ladyfingers; halved
- 2 tbsp Kahlua
- 2 tsp Espresso Powder; instant
- 10 pcs Oreo Chocolate Cookies; coarsely crushed
- 1 cup Whipped Cream
- 2 tbsp Cocoa Powder; for decoration
- Mango slices; soaked in brandy
Mix 1 teaspoon instant espresso with mango yoghurt and chill for 3 hours to thicken the yogurt. Remove yoghurt from refrigerator and spoon away the whey which has formed on the yogurt. Beat in cream cheese and 1/2 cup icing sugar until well–blended. Leave aside.
Stir another teaspoon of instant espresso with kahlua and 1/4 cup of warm water. Add in 1 tablespoon of castor sugar and stir until sugar dissolves.
Dip ladyfingers quickly into kahlua mixture and place evenly onto bottom of cake tin. Sprinkle with crushed cookies. Now layer with yogurt mixture and then whipped cream.
Repeat this layering process until mixture is finished. Lastly, sprinkle the top with cocoa powder.
Best to chill at least 5 hours before serve.