Mangomisu – Bring in the flavour of summer

I am currently holidaying back in Australia so my posts have been far and few, but if you are on Facebook you can always keep up with my latest bakes here www.facebook.com/thecharmedcupcake.

It’s really lovely to be back visiting family and friends and a couple of days after I arrived we had a huge family dinner. One the desserts made by my mum was this delicious Mangomisu. It’s currently winter here but she wanted to bring in the flavour of summer as mango is a favourite fruit amongst us all.

This dessert was so delicious that I just had to share it with you all.

mangomisu

Mangomisu

(Recipe from http://www.taste.com.au)

Ingredients

  • 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 (sponge finger biscuits)
  • 3 mangoes, flesh sliced 1cm thick (fresh or tinned)

Raspberry sauce

  • 1/4 cup (55g) caster sugar
  • 250g fresh or frozen raspberries
  • Juice of 1 lemon

Method

  1. 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.
  2. 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.
  3. Meanwhile for the raspberry sauce, place the sugar and 2 tablespoons of 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).
  4. 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.

I hope you will love this dessert as much as we all did and I would love to hear from you if you do give it a try.

mango

Photography by Mark Roper

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