Name: Our Caramel Hazelnut Mango-Misu is a decadent fruity delight
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 3 medium, firm, ripe mangoes; ½ cup firmly packed brown sugar; ½ cup orange juice; 18 (160g) savoiardi lady finger biscuits; Toasted skinless hazelnuts, freeze dried edible flowers, to serve; MASCARPONE CREAM; 300ml tub thickened cream; 2 tbsp brown sugar; 2 tsp vanilla extract; 250g tub mascarpone cheese; ½ cup light sour cream

Our Caramel Hazelnut Mango-Misu is a decadent fruity delight

This magical dessert puts mangoes front and centre.

What's more to love?

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Serves 6

Prep

15M

Cook

10M

Resting

Total

25M

TIP: Make recipe to end of step 4 up to six hours ahead. We used Bloomish freeze-dried edible flowers, available from bloomish.co.

Ingredients

3 medium, firm, ripe mangoes

½ cup firmly packed brown sugar

½ cup orange juice

18 (160g) savoiardi lady finger biscuits

Toasted skinless hazelnuts, freeze dried edible flowers, to serve

MASCARPONE CREAM

300ml tub thickened cream

2 tbsp brown sugar

2 tsp vanilla extract

250g tub mascarpone cheese

½ cup light sour cream

Method

Step 1

Cut away cheeks from mango, either side of the stone. Peel mango. Thinly slice.

Step 2

MASCARPONE CREAM: Beat cream, sugar and vanilla in small bowl of an electric mixer until soft peaks form. Using a wire whisk, gently whisk mascarpone and sour cream in a large bowl until combined. Fold in whipped cream in two batches.

Step 3

Combine sugar, orange juice and 1/3 cup water in a small saucepan. Cook, stirring, until sugar is dissolved. Bring to boil. Boil for 5 mins to form a thin syrup. Pour ¾ cup into a shallow heatproof dish. Cool slightly. Return saucepan with the remaining syrup to heat. Boil for a further 1-2 mins, until thickened. Remove from heat. Transfer to a small heatproof bowl. Cover. Set aside to cool.

Step 4

Break each sponge finger into three pieces. Working quickly, dip half the sponge finger pieces into syrup mixture in dish. Divide evenly among 6 serving glasses. Top with half the mascarpone cream and half the mango. Repeat layering with remaining sponge finger pieces, syrup mixture and mascarpone cream. Cover and refrigerate for 1 hour. Reserve remaining mango in a container in the fridge.

Step 5

To serve, top with reserved mango. Drizzle over reserved, thickened syrup. Sprinkle with hazelnuts. Decorate with flowers.

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