INGREDIENTS
600ml thickened cream
500g good-quality
mascarpone cheese
⅓ cup pure icing sugar, sifted
1 vanilla bean, split and
seeds scraped
3 mangoes, flesh sliced 1cm
thick Juice of 2 oranges
½ cup (125ml) Grand Marnier
300g savoiardi (sponge finger
biscuits)
RASPBERRY SAUCE
¼ cup (55g) caster sugar
250g fresh or frozen raspberries
Juice of 1 lemon
METHOD
1. Line the base of a 22 cm springform
cake pan with plastic wrap or baking
paper, leaving 2 cm overhanging.
2. Place the thickened cream,
mascarpone, icing sugar, and vanilla
seeds in a mixer fitted with the whisk
attachment and whisk on high speed
until stiff and well combined. Chill until
needed.
3. 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.
4. To make the raspberry sauce, place the
sugar and 2 tbsp. water in a small pan
over medium heat, stirring to dissolve the
sugar. Add the berries and lemon juice,
crushing the berries slightly. Stand to cool
completely. Pass through a sieve set over
a bowl and chill until ready to serve. Note:
You can store the sauce covered in the
fridge for 3-4 days.
5. 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, then slice
and serve with the raspberry sauce.
MANGOMISU
Recipe by Kathryn F.
"Making the most of Australia's iconic summer fruit - the mango.
This is my summery twist on a classic dessert".
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VIKING
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