Raw ingredients part 2: Toddler tiramisu

This is a tiramisu without raw eggs, coffee or alcohol, so it's suitable for kids. Check the tips if you'd like to know how to turn it into an adult tiramisu.

For a large bowl or 4 individual (big) portions

Ingredients:

250 g mascarpone
300 ml whipping cream
3 tablespoons caster sugar
1 teaspoon vanilla extract
40 sponge fingers (plus extra for munching)
150 ml milk, in a soup plate
1 ripe mango, chopped into 1 cm cubes

Method:

- mix the mascarpone, the cream, the sugar and the vanilla extract in a big bowl with a spoon until it's mostly combined
- then beat the mixture with an electric whisk until it's thickly whipped
- take a large glass bowl or 4 small bowls
- place a sponge finger in the milk, leave it there for 2 seconds, then turn it around and dip the other side for 2 seconds too, then place it in the bottom of the bowl
- continue until there is a layer of sponge fingers in your bowl
- cover the sponge fingers with a layer of the cream mixture
- sprinkle some mango cubes on top
- do another layer of sponge fingers, cream and mango
- cover with cling film and chill in the fridge, ideally for a day before eating

And a few tips:
- make sure you only have a shallow pool of milk in the plate when you dip in the sponge fingers, otherwise they disintegrate quickly, and it will be hard for the kids to fish them out. Refill the plate with milk if it's run out.
- we made this in the winter, so we used mangos, but in the summer it's delicious with sliced strawberries. Berries macerate when they come in contact with the cream, so for prettiest results it's best to eat right away.
- for an adult version, dip the sponge fingers in 125 ml strong coffee mixed with 20 ml rum or amaretto instead of milk, and sift cocoa powder on the top instead of sprinkling with fruit

*The bold text in the recipe shows the steps that the Little Chefs did (with supervision).*