Mangomisu'
Bring in the favour of summer with this relaxed mango dessert that will delight your tastebuds.
| 2:30
To Prep
| 12
INGREDIENTS
| CAPABLE COOKS
DIFFICULTY
| 6
SERVINGS
| 4.5
AVG RATING
(59 Members)
|
recipe
To my cookbook
delicious.
delicious. - December 2009 , Page 102
Recipe by Valli Little
Recipe by Valli Little
Photography by Mark Roper
- Ingredients
- Nutrition
- 500g mascarpone cheese
- 600ml thickened cream
- 1/3 cup (50g) icing sugar
- 2 egg yolks
- 1 vanilla bean, split, seeds scraped
- 1/2 cup (125ml) Grand Marnier
- Juice of 2 oranges
- 300g savoiardi (see note) (sponge finger biscuits)
- 3 mangoes, flesh sliced 1cm thick
Raspberry sauce
- 1/4 cup (55g) caster sugar
- 250g fresh or frozen raspberries
- Juice of 1 lemon
- Method
- Notes
- Step 1Line the base of a 22cm springform cake pan with plastic wrap or baking paper. Place the mascarpone, thickened cream, icing sugar, egg yolks and vanilla seeds in the bowl of an electric mixer and beat on high speed until thick and well combined.
- Step 2Combine the Grand Marnier and orange juice in a separate bowl. Dip half the sponge fingers into the juice mixture and layer in the base of the cake 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.
- Step 3Meanwhile for the raspberry sauce, place the sugar and 2 tbs water in a small pan over medium heat, stirring to dissolve the sugar. Cool slightly, then add the berries and lemon juice. Whiz in a food processor until smooth, then pass through a sieve. Chill until ready to serve. (You can store the sauce, covered, in the fridge for 3-4 days).
- Step 4To 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, then slice and serve with berry sauce.
Fin
