Thursday, July 8, 2010


A few days ago, I made my own cheese again. This time I made mascarpone - a soft Italian cheese made with cream. I had a few problems with it, either it not curdling enough or not making firming up. In the end I made a considerable batch, but it was still no enough. I used spreadable light cream cheese to make up for the rest. I used the cheese to make Mangomisu. People may know what Tiramisu is - an Italian coffee-flavoured dessert, but this is mango-flavoured instead.

The recipe says to put a layer of sliced mangoes on top, as decoration, but I ran out, so I left it out. It looks really good even without it. It tasted deliciously creamy and the savoiardi biscuits turn into what tastes like a sponge cake.

The structure of the cake wasn't very stable though. It nearly separated into two when I was takeing it out of the pan. I also could not slice it properly. But this no longer matters once you take a bite of this Mangomisu. The recipe also gives a raspberry sauce which I did not make.

Obtained here

Serves 6

500g mascarpone cheese
600ml thickened cream
1/3 cup (50g) icing sugar
2 egg yolks
1 vanilla bean, split, seeds scraped
1/2 cup (125ml) Grand Marnier (I substituted with more orange juice)
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
Juice of 1 lemon

1. Line the base of a 22cm springform cake pan with plastic wrap or baking paper. Place the mascarpone, thickened cream, icing sugar, egg yolks and vanilla seeds in the bowl of an electric mixer and beat on high speed until thick and well combined.

2. 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.

3. 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).

4. 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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