Mango tiramisu

Remove the pulp from two mangoes, by slicing off the skin or scooping out the flesh, and dice into about one inch pieces.

In a mixing bowl combine the mascarpone, confectioners sugar and vanilla extract.

Add the heavy whipping cream and whisk until thick.

Pour some mango juice into a shallow bowl; soak about six ladyfingers a few seconds on each side, not longer or they turn mushy.

Lay the soaked ladyfingers in one layer in a 9 by 13 inch pan.

Spread half the mascarpone cream evenly on top, press the diced mango into it, and dollop over some mango jam.

Add another layer of soaked ladyfingers and a thin crumb coat of cream.

Pipe the remaining cream in stars with a large open star tip; sprinkle with crushed pistachios and a few more diced mangoes.

Refrigerate overnight, or at least four to five hours, so the ladyfingers soften through.

Variation: freeze, well covered, for a few weeks or up to a month; thaw before serving.