- 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 (see note) (sponge finger biscuits)
- 3 mangoes, flesh sliced 1cm thick
- 1/4 cup (55g) caster sugar
- 250g fresh or frozen raspberries
- Juice of 1 lemon
DirectionsLine 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.