Whipped Mascarpone Pots With Preserved Ginger, Mango And Toasted Coconut

These Whipped Mascarpone Pots With Preserved Ginger, Mango And Toasted Coconut desserts are bursting with tropical flavours. They can easily be made in a flash using fresh seasonal ingredients. These were prepared by  Christine Capendale at the Hirsch’s Kitchen Capers event where she showcased her talents alongside Margaret Hirsch.

(Serves 4)

Ingredients for the Whipped Mascarpone Pots

• 200 g     mascarpone
• 300 g     double cream yoghurt
• 60 ml     castor sugar
• 1 ml       vanilla seeds
• 80 g       chopped, preserved ginger
• 1             mango, peeled and chopped
• 5 ml       chopped mint
• 60 ml     toasted coconut flakes

Method:

• Whip together the mascarpone, yoghurt, sugar and vanilla with an electric beater until creamy and thick.
• Fold/mix in the preserved ginger
• Spoon into glasses or jars
• Mix together the mango and mint
• Spoon on top of mascarpone whips and garnish with toasted coconut flakes
• Serve immediately or within a few hours

Hirsch’s Homestore’s host a wide range of baking equipment and kitchenware to master your confectionary it makes whipping up your favourite desserts effortless.