Similar to tiramisu this mango misu dessert is definitely a crowd pleaser. Especially for anyone who doesn't like coffee flavour.
The last Mango Misu I made with peaches on top
Preparation Time: 20 minutes
Cooking Time: 2 hours chill time in the fridge
Makes: 8-10 depending on how big you cut it
Ingredients 500g marscapone cheese
600 ml thickened cream
1/3 cup (50 g) icing sugar
1 vanilla bean split and seeds scraped
1/2 cup (125 ml) Grand Marnier
Juice of 2 oranges
300g savoirdi biscuits (sponge finger biscuits)
3 mangoes, flesh sliced 1 cm thick
1 can of peach slices (optional)
Line the base of a 22 cm spring form cake pan with plastic wrap or baking paper.
Place the marscapone, thickened cream, icing sugar and vanilla seeds in the bowl of an electric mixer and beat on high speed until thick and well combined.
Combine Grand Marnier and orange juice in a separate bowl.
Dip half the sponge finger biscuits into the juice mixture and layer in the base of the cake pan.
Cut biscuits to fit into corners, checking they fit in before dipping in the orange mixture.
Spread with one third of the marscapone mix and one third of the mango slices.
Repeat the process biscuits dipped in orange mixture, remaining marscapone mix on top, then remaining mango slices or alternatively peach slices look and taste great on top too.
Cover the cake and chill for 2 hours at least or until firm.
Serve a big slice on a plate.
This dessert is very moorish. A few fresh raspberries and a drizzle of raspberry coolis over the top would be a great garnish, but honestly I think this is so good it doesn't need it.
How it should look when you take it out of the cake pan