Ben’s grandfather, Ken, Aunt Gwyn and Uncle Pete came down to Canberra to visit us recently. It was so lovely of them to visit, especially Ken, who is about to turn 90 in January! They drove down on Friday from Erina, in the Central Coast.
I made a quick dinner on Friday, featuring seafood and mangoes (which are in season!)
The dessert was a mangomisu – which is a play on a tiramisu, but with mangoes. I have to say, this dessert was incredible boozy, those sponge biscuits have epic absorption capabilities.
I prepared this the night before, and instead of making a mangomisu cake, I did individual servings in martini and whisky glasses. It looked really nice, but probably not practical if you have a lot of people coming for dinner. It was just nice for 5 people though.
If you do want to make a mangomisu cake, just double these portions, and you’ll be right.
It was really quick to make this, and it looked and tasted really nice too. Hope you enjoy it!
Serves: 4-5 people
Prep Time: 1 hour
Setting time: 2 hours, preferably overnight
250g mascarpone cheese
300ml thickened cream
25g icing sugar
1 egg yolk
1 tsp vanilla bean paste
65ml Grand Marnier
Juice of 2 oranges
150g savoiardi (sponge finger biscuits)
2 mangoes, flesh sliced 1cm thick
- Place the mascarpone, thickened cream, icing sugar, egg yolk and vanilla paste 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 the sponge fingers into the juice mixture and layer in the base of each serving glass. Spread the mascarpone mixture, and top with the mango slices. Repeat the process, then top with the remaining mascarpone mixture, reserving the remaining mango slices to serve.
- Chill for 2 hours or until firm.