Two weeks ago, I gave a dinner for my family and my boyfriend + his parents = my other family. My very very favourite part of it was peparing the dessert. This is my own creation, no adaption, no changing of known recipe, so look forward to something completely new.

It was inspired by the idea of making a mango tiramisu, but as I did not want to use raw eggs or alcohol in my dessert, I made my completely own thing.

Mango Cream Cups

For about 6 cups you will need:

200 g (7 oz) hazelnut cookies
4 tbsp butter/margarine
250 g (9 oz) mascarpone
250 ml (1 cup) heavy cream
1/2 tbsp vanilla extract
3 tbsp powdered sugar
1/2 ripe mango, peeled
3 tbsp orange juice
2 tbsp chopped hazelnuts

Crumble the cookies in a bowl. Melt the butter and add it to the cookie crumbs. Mix everything up. Cover 6 muffin molds with pieces of plastic wrap. Press the crumbs into the molds, so they form a cup. You need to press them very well to the ground and then go on with the walls. Place the muffin mold in the fridge.

Beat the heavy cream until it is stiff. Stir in the powdered sugar and vanilla. In another bowl, stir the mascarpone until the mass is creamy. Add the mascarpone to the heavy cream and combine carefully with a whisk. Set aside.

Cut the mango into thin slices. Set aside. Roast the chopped hazelnuts in a pan without oil until they turn light brown.

Now put a mango slice on the bottom of a cookie crumb cup and pour 1 tsp of orange juice on top. Then place cream on top (the cup should be almost full). Layer again mango and juice. Do this with all cups. With an icing bag, pipe a cream layer like frosting. Decorate with roasted hazelnuts.