A mango version of tiramisu or a slice of mango trifle! Bring in the favour of summer with this relaxed mango dessert that will delight your tastebuds. 6 Servings
500g mascarpone cheese600ml thickened cream1/3 cup (50g) icing sugar2 egg yolks1 vanilla bean, split, seeds scraped1/2 cup (125ml) Grand MarnierJuice of 2 oranges300g savoiardi (see note) (sponge finger biscuits)3 mangoes, flesh sliced 1cm thick
1/4 cup (55g) caster sugar250g fresh raspberries or frozen raspberriesJuice of 1 lemon
Line 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.
Combine 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.
Meanwhile for the raspberry sauce, place the sugar and 2 tablespoons 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).
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 berry sauce.