Mangomisu with Raspberry Sauce

Story and recipe on my blog. The sauce is a must, simply the perfect complement to the creaminess of the cake :).


I don't think I let this chill long enough before first attempting to remove the pan, so the edges got messy. I ended up putting a cake ring back around the cake and freezing it. Does anyone know if the dry or fresh (softer) ladyfingers are better for tiramisu (and variations thereof)?


EXPLORE June 28!

ShaDn, Leda and 34 more people faved this
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Taken on June 28, 2010
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