Cookbook Used: Delicious Magazine Issue 89
Author: Valli Little
I wanted to make mangomisu this week, but the 3 mangoes in the fruit bowl looked like they were on deathrow. So I convinced myself that it was just not meant to be. Then when I checked what the theme was for this week’s cookbook challenge. I was thrilled that the theme was soft as this recipe was perfect, and got my bum down to the supermarket quick smart to buy some healthy looking mangoes!
Twitter friend Kyla had made this just recently and said it was incredibly easy to make, looked and tasted fantastic. She was right, although I had a bit of a mess after photographing, when the slice I carefully placed on my plate fell as I was changing lenses. Raspberry sauce went everywhere, and the we had cream everywhere trying to put it in a container to put back in the fridge. Ah…. fun times!
I ended up using a 20cm cake pan instead of a 22cm pan, as Mum was hogging it to make a cheesecake. Thus I didn’t use the full amount of savoiardi biscuits.
At first I wasn’t sure about pairing it with the raspberry sauce, but after tasting them together, I can see why is it part of the recipe!
A perfect “misu” for the person who doesn’t like the traditional coffee based tiramisu. So refreshing, and perfect for summer; I can’t wait for another slice tomorrow!
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
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.
2. 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.
3. Combine the Grand Marnier and orange juice in a seperate 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.
4. Cover the cake and chill for 2 hours or until firm.
5. Meanwhile for the raspberry sauce, place the sugar and 2 tablspoons 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).
6. To serve, carefully remove the sides and base of the cake pan and transfer the mangomisu to a platter. Decorated with curls of the reserved mango, then slice and serve with berry sauce.