When I came up with this recipe, I was thinking of making a Filipino dessert so that they could try something different. I wanted to make a mango float but it's difficult to make a mango float when it's so hard to find mangoes that are as sweet as the mangoes in the Philippines. I then decided to make tiramisu instead but still having the mango float in mind I thought, "Why not create a mango float tiramisu instead?" That just lit up a bulb in my head. I searched for spices that go well with mangoes. I found that ginger goes well with mangoes and sure it did!


Let the tea steep with the sugar for 3 to 5 minutes. Once cooled, add the spiced rum.


Whip the heavy cream with the ginger powder until firm peaks form. Be careful not to over-whip. When you start seeing streaks while whipping, it's about ready so keep a close eye or it would turn into butter. Once done, transfer to a bowl.


Place the mascarpone cheese in the mixer with the confectioner's sugar and vanilla extract. Start mixing on low to prevent the sugar from flying everywhere. Fold in the the mascarpone cheese with the whipped cream.


Dip the ladyfingers in the ginger tea syrup very quickly (just about a second). Soaking the ladyfingers for a long time would make it soggy and mushy which would affect the finished dessert. Place the ladyfingers in an 8" x 8" baking dish.


Spread the mascarpone whipped cream onto the ladyfingers followed by a layer of sliced mangoes. Repeat the step to fill the baking dish.


Dust the top with some ginger powder for garnish. Refrigerate the tiramisu for about 2 hours for the ladyfingers to soften and the whipped cream to set.