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1
Peel mangoes and cut from pit lengthwise into 1/4-inch slices.
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2
Measure 1 cup of the smallest pieces; cover and chill remaining large slices.
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3
In a blender or food processor, whirl the 1 cup mangoes and the coconut milk to a smooth puree; pour into a bowl.
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4
In the top of a double boiler, combine egg yolks, granulated sugar, and brandy.
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5
Whisk over simmering water until mixture reaches 140 degrees F.
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6
Adjust heat to keep mixture between 140-150u00b0F, and continue to whisk for 3 minutes.
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7
Remove from heat and add the mascarpone cheese; stir until mixture is well blended.
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8
In a deep bowl with a mixer on high speed, whip cream and powdered sugar until cream holds distinct peaks.
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9
Add the mascarpone mixture and fold gently to blend.
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10
Separate ladyfinger pieces.
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11
With a fork, dip half the pieces, 1 at a time, in mango puree to coat; lift out, drain briefly, and arrange flat side down in a single layer in a 9-inch square pan.
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12
Cover ladyfingers in pan with half the mascarpone mixture, spreading it level.
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13
Repeat to dip remaining ladyfinger pieces in mango puree and arrange in a single layer over mascarpone mixture in pan.
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14
Spread remaining mascarpone mixture smoothly over top layer of ladyfingers.
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15
Cover tiramisu airtight and chill at least 2 hours or up to 1 day.
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16
In an 8- to 10-inch frying pan over medium-high heat, stir coconut until golden, 4 to 6 minutes; pour into a small bowl.
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17
When cool, cover airtight.
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18
To serve, cut tiramisu into 9 equal squares.
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19
Use a wide spatula to lift out portions and set on plates.
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20
Arrange reserved mango slices equally on portions and sprinkle equally with toasted coconut; spoon raspberry sauce equally around desserts.
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21
Raspberry Sauce: Rub the thawed frozen raspberries through a fine strainer into a bowl; discard seeds.
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22
Add 3 tablespoons sugar and stir to blend.
