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xmas 2018 - mangomisu



Welcome to Day 5, the last day of Christmas Week. I've had this recipe for Mangomisu bookmarked for ever.



W
hen mangoes and passionfruit started to appear in the fruit shop, I decided it was high time I made a mangomisu for this year's Christmas week. I went to the grocery store and came back with a huge package of savoiardi, enough to make 2 mangomisus, a container of mascarpone and some cream and I was good to go. As there is no cooking involved, it's hard to describe making this as baking, so we'll call it an assemblage.




I tweaked the recipe a bit based on some of the comments and the need to make it alcohol free for my work place. Although there's no baking involved, this isn't something you can throw together at the last minutes as the mangomisu needs to set for at least 2 hours before serving.

Here's the recipe for you. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs.

Mangomisu
Ingredients
1 egg yolk
35g pure icing sugar, sifted
300ml thickened cream
250g good-quality mascarpone cheese
1 tsp vanilla extract
3 small mangoes, flesh sliced ½ cm thick
Juice of 2 oranges – 150mls
¼ cup passionfruit pulp
18 small savoiardi (sponge finger biscuits)

To decorate
1 passionfruit
1 punnet raspberries

Method
Line the base of a loaf pan (23cm x 10cm) with plastic wrap, foil or baking paper, leaving 2 cm overhanging.

Place the egg yolk and icing sugar, thickened cream, mascarpone and vanilla extract in a stand mixer fitted with the whisk attachment and whisk on high speed until stiff and well combined. Chill until needed.

Combine the orange juice and passionfruit pulp in the bowl of a food processor and whiz for a few seconds to separate the pulp from the seeds. Pour the juice through a fine sieve in a separate bowl. 

Dip a third of the sponge fingers into the juice mixture and layer in the base of the prepared 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 overnight until firm.





To serve, carefully remove the mangomisu from cake pan and transfer the mangomisu to a platter. (I just trimmed the foil around the mangomisu once it was safely on the platter). Decorate with curls of the reserved mango and a few fresh raspberries then serve topped with passionfruit pulp.



Stand back and watch this disappear. This was an absolute hit at work and as I still have loads of sponge fingers spare, I have plans to make a berrymisu version in the New Year.

See you all again on Monday for my final post of the year.

Bye for now,

Jillian

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