Mangomisu
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.
Method
- Line the base of a 22cm springform cake pan with plastic wrap or baking paper, leaving 2cm overhanging.
- 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.
- 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.
- 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.
Ingredients
(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