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The Mangomisu is light, fresh and full of juicy mango. It’s the tropical rendition of classic tiramisu and the perfect entertaining dessert for Summer.


(serves 4-8):

500g mascarpone cheese 

600ml thickened cream

2 egg yolks from Triple Q

1/3 cup (50g) pure icing sugar, sifted

1 vanilla bean, split, seeds scraped

3 mangoes, flesh sliced 1cm thick

Juice of 2 oranges

1/2 cup (125ml) Grand Marnier

300g savoiardi (sponge finger biscuits)

1 punnet fresh raspberries


  1. Line the base of a 22cm springform cake pan with plastic wrap or baking paper, leaving 2cm overhanging.
  1. Place the thickened cream, mascarpone, egg yolks, icing sugar and vanilla seeds in a stand mixer fitted with the whisk attachment and whisk on high speed until stiff and well combined. Chill until needed.
  1. Combine the orange juice and Grand Marnier in a separate bowl. Dip half the sponge fingers into the juice mixture and layer in the base of the prepared pan. Spread with one-third of the mascarpone mixture, and top with one-third of the mango slices. Repeat the process, then top with the remaining mascarpone mixture, reserving the remaining mango slices to serve. Cover the cake and chill for 2 hours or until firm.
  1. To serve, carefully remove the sides and base of the cake pan and transfer the Mangomisu to a platter. Decorate with curls of the reserved mango and fresh raspberries.

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