May 23, 2010

Mangomisu with strawberry sauce! YUMMM!!!


Just like tiramisu, but with mangos and made with grand marnier and orange juice instead of coffee. A little homemade strawberry sauce to go along, and BING-- instant hit with everyone! Very light but rich and SUPER DELISH!!!!!



Here's the recipe:

Mangomisu Recipe from Delicious Magazine Dec. 09

Serves 6-8

450g mascarpone
500 ml heavy whipping cream
1/3 cup (50g) icing sugar
2 egg yolks
1 vanilla bean, split, seeds scraped
1/2 cup (125 ml) Grand Marnier
Juice of 2 oranges
300g savoiardi (sponge finger biscuits)
3 mangoes, flesh sliced 1cm thick

Raspberry Sauce:
1/4 cup (55g) caster sugar
250g fresh or frozen raspberries (I used strawberries instead)
Juice of 1 lemon

Line the base of a 22cm springform cake pan with plastc wrap or baking paper.
Place the mascarpone, thickened cream, icing sugar, egg yolks and vanilla seeeds 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 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 Tbsp 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.

11 comments:

Nadege said...

Is this your own invention?
It looks wonderful.

Lisa Petrarca said...

Looks amazingly delicious...definitely need to try this one.

garcal said...

oui vraiment tres bon miam miam

Leesa said...

Hi Nadege,

Nope! I can't take the credit.. But, it was a FANTASTIC recipe... Thanks!

Lisa- Yep, you should... The recipe's up now...

Alex-- Merci honey!

au soleil levant said...

Looks amazing! What a great idea and a nice change from the usual tiramisu. Perfect for spring/summer!

Nadege said...

Leesa, check out Joumana's recipes. Today's is lovely : Milk cherry panacotta.
http://www.tasteofbeirut.com/

Jean said...

Wow, this looks wonderful. Must try it this summer.

Leesa said...

Hi Jean...

DO try it.. two words of advice.. Don't apply a thick layer of the cream in between the cookie layers...
Also, Let it chill for longer than two hours.. I would say 5 or 6 hours so it's firm enough to cut without breaking apart...
Leese

Ron said...

OMG, Leesa....these photos are making me DROOL!!!! I just wanna reach in there and dip my finger into that!

And it's funny you posted strawberries because I just purchased my first batch of strawberries this season.

That's one of the things I really enjoy about Summer, the delicious produce!

Yummy!

X

Leesa said...

Hi Ron...

And I can tell you OMG - it was REALLY delish so you have good reason to be drooling!! Enjoy your strawberries!!!

Thanks so much for stopping by!
Hugs,
Leese

Leesa said...

Thanks Mira..


It was very refreshing!


Nadege - Thanks so much for the link for this great blog!!