Preparation Time: 20 minutes
Serves 4 approx
One loaf pan lined with foil
250g mascapone cheese
300ml thickened cream
3 tablespoons of icing sugar
1 egg yolk
1/2 vanilla bean (seeds scraped out)
sponge finger biscuits (amount depends on which way they are placed)
juice of 3 oranges
optional to add a splash of grand Marnier into the orange juice. This one pictured has no alcohol in it.
2 large mangoes, flesh sliced 1 cm thick
to make raspberry sauce:
Juice of one small lemon
100g raspberries fresh
40g caster sugar
In a large bowl place mascarpone cream, icing sugar, egg yolk and vanilla seeds. Beat on high until thick and combined.
Place orange juice in another bowl and roll a sponge biscuit in the juice one by one making a layer on the bottom of the foil lined loaf pan. Spread some mascarpone mixture over the biscuit layer and top with some mango pieces. Repeat this step again and cover and place in fridge for approx 2 hours at least.
Keep some remaining mango to serve on top.
To make the raspberry sauce in a saucepan place the sugar and 2 tablespoons of water and heat to dissolve sugar. Cool a little then add raspberries and lemon juice. Mix in a blender until smooth and pass this through a sieve. Chill until ready to serve.
Carefully remove the cake from the tin on the foil and decorate with some mango then slice and serve with berry sauce.