Mango-misu

(serves 6-8)

Recipe from delicious. magazine

Mangoes in season are seriously amazing!! Mum has been buying them by the tray-ful and i have of course, as the "poor living-out-of-home child" been inheriting a few mangoes a week, which is awesome! This recipe Paul showed me from his large collection of magazines and is totally a keeper! All the light fluffy goodness from a tiramisu with a fresh fruity summery feel, definitely a pick-me-up on a hot day !

Prep time: 30-40min

Ingredients:

500g mascarpone cheese

600mL thickened cream

1/2 C (50g) icing sugar

2 egg yolks

1 vanilla bean, seeds scraped (or 1 tsp vanilla essence)

400mL orange juice

300g sponge finger biscuits

3 mangoes

Special equipment: 22cm springform cake pan

Method:

1. Line the base of a 22cm springform cake pan with plastic wrap or baking paper.

2. Cut 2 mangoes into thin slices (approx 1cm thick).

3. Beat the mascarpone, thickened cream, icing sugar, egg yolks and vanilla essence (or seeds from vanilla bean) on high speed until thick and well combined.

4. Dip half the sponge-fingers into the orange juice and line the base of the cake pan. Pack them as tightly as you can.

5. Cover with mascarpone mixture, and top with half the mango pieces. 

NB. You may want to place 2 thin layers of mango so it's neater ~ but definitely the more mango the better!

6. Repeat with a second layer of biscuits, mascarpone and mangoes then cover the top with a final layer of mascarpone. Cover the cake and chill for 2hrs or until firm.

NB. It may leak from the orange juice, so you may want to put a plate underneath.

7. To serve, carefully remove the sides and base of the cake pan and transfer the mangomisu to a platter. Cut the remaining mango into thin slices and decorate on top!

Alternatively, you can also make some mini mango-misu's, very easy to whip up at the last minute for a dinner party dessert!