MangomisU
Author: Ellini // Category: |
| .:Mangomisu Cake:. |
MANGOMISU cake... A delicious tropical version of tiramisu should become one of your centerpieces in the summer party.. ^^
Ingredients (serves 6):
- 500 g mascarpone cheese
- 600 ml thickened cream
- 1/3 cup (50 g) icing sugar
- 2 egg yolks
- 1 vanilla bean, split, seeds scraped
- 1/2 cup (125 ml) Grand Marnier
- Juice of 2 oranges
- 300 g savoiardi (sponge finger biscuits)
- 3 mangoes, flesh sliced 1 cm thick
Raspberry sauce:
- 250 g fresh or frozen raspberries
- 1/4 cup (55 g) caster sugar
- Juice of 1 lemon
Method:
- Line the base of a 22 cm 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 1/3 of the mascarpone mixture, and top with 1/3 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 tbspoon 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. (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.
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