March 6, 2012

Feed a crowd - Mangomisu


I´ve wanted to make this ever since I saw it on the cover of Delicious some time ago. I finally got the chance when my family were visiting from Sweden. It´s a lovely mix between a tiramisu, cake and trifle. The raspberry sauce adds just enough tang to make an otherwise sweet cake something else. I´ve modified the original recipe by adding less cream as a lot of people who tried this before had issues with it being too sloppy. It was just perfect.

Recipe from Delicious magzine by Valli Little, modified by using  500 ml cream rather than 600 ml.
Ingredients (serves 6)
500g mascarpone cheese
500ml 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
Half a packet Savoiardi 300g savoiardi (see note) (sponge finger biscuits)
3 mangoes, flesh sliced 1cm thick
Raspberry sauce
1/4 cup (55g) caster sugar
250g fresh or frozen raspberries
Juice of 1 lemon
Line the base of a 22cm springform cake pan with plastic wrap or baking paper. Beat mascarpone, thickened cream, icing sugar, egg yolks and vanilla seeds with an electric mixer until thick and more than doubled in size.  
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 tbs 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.

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