Thursday, 24 July 2014


Treat yourself  this summer with a summer dessert. This is an incredibly easy recipe, look fantastic and taste great!! This is a twist on Italian classic. This dessert is really was delicious, as well as extremely rich and filling. 

  • 250g mascarpone cheese
  • 300ml whipping cream
  • 50g icing sugar
  • 1 tbsp vanilla extract
  • 1/2 cup Grand Marnier
  • juices of 2 oranges
  • 300g savoiardi (sponge finger)
  • 2x 487g tin mango

Line a 20cm springform cake pan with plastic wrap or baking paper.

Place the mascarpone, whipping cream, icing sugar and vanilla extract in a bowl and beat on high speed until thick and well combined.

Combine 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. 

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.

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