Recipe & Photo Credit: Delicious
600ml thickened cream
500g good-quality mascarpone cheese
2 egg yolks
1/3 cup (50g) pure icing sugar, sifted
1 vanilla bean, split, seeds scraped
3 mangoes, flesh sliced 1cm thick
Juice of 2 oranges
1/2 cup (125ml) Grand Marnier
300g savoiardi (sponge finger biscuits)
1/4 cup (55g) caster sugar
250g fresh or frozen raspberries
Juice of 1 lemon
1. Line the base of a 22cm springform cake pan with plastic wrap or baking paper, leaving 2cm overhanging.
2. Place the thickened cream, mascarpone, egg yolks, icing sugar and vanilla seeds in a stand 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. Meanwhile for the raspberry sauce, place the sugar and 2 tbs water in a small pan over medium heat, stirring to dissolve the sugar. Add the berries and lemon juice, crushing berries slightly. Stand to cool completely. Pass through a sieve set over a bowl and chill until ready to serve. (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 berry sauce.