From 6 Bittersweets
Adapted from delicious. magazine
Serves 8 to 10
XIAOLU'S NOTES: Be sure to let the cake chill completely before attempting to unmold it. I did this too early, so the edges got messy. I ended up putting a cake ring back around the cake, freezing it, and smoothing the edges at the end. As a substitute to Grand Marnier, I boiled down the juice of 2 more oranges to about half the original volume and added 2 tablespoons of dark rum at the end. Since I used the soft type of ladyfingers, I brushed syrup on the ladyfingers instead of dipping them. I include directions for both types below.
500 g [16 to 18 oz.] mascarpone cheese
600 ml [2 1/2 cups] heavy cream
3/4 cup powdered sugar [or more to taste]
2 medium egg yolks
1 vanilla bean, split, seeds scraped [or 2 tsp vanilla extract]
1/2 cup Grand Marnier [see note above]
Juice of 2 medium oranges
300g [about 2 packages] savoiardi (ladyfinger sponge biscuits)
[see note above]
3 large mangoes, peeled and sliced lengthwise 1 cm [1/3-inch] thick
[I used 6 small mangoes and the amount was perfect]
Raspberry Sauce [recipe below]
Line the base of a 22cm [9-inch] springform cake pan with plastic wrap or baking paper. Place the mascarpone, heavy cream, powdered sugar, egg yolks and vanilla seeds in the bowl of an electric mixer and beat on high speed until very thick and well combined.
Combine the Grand Marnier and orange juice in a separate bowl. Dip half the ladyfingers into the juice mixture and layer in the base of the cake pan [or layer then brush the ladyfingers with juice mixture if using the soft variety of ladyfingers]. 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. [I decorated the top with mango slices right away with no problem.] Cover the cake and chill for 2 hours or until firm.
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 raspberry sauce.
1/4 cup (55g) sugar [or more to taste]
2 T water
2 cups fresh or frozen raspberries
Juice of 1 lemon [I also added 1/2 tsp lemon zest]
Place the sugar and water in a small pan over medium heat, stirring to dissolve the sugar. Cool slightly, then add the berries and lemon juice [and zest, if using]. Whiz in a food processor until smooth or mash well with a spoon, then pass through a strainer, making sure to push as much liquid through as possible. Chill until ready to serve. (You can make the sauce in advance and store it, covered, in the fridge for 3-4 days).