Today marks an important event in the Islamic calendar. The Eid festival. Happy Eid to everyone who observes it!
This weekend also marks the 6th anniversary of my favourite blogging event, Weekend Herb Blogging! WHB must be one of the oldest food blogging events that are still running strong. Huge congrats to Kalyn who founded the event, and Haalo, who has been taking care of the event for the past few years.
A lot of reasons to celebrate, and I have turned to a rich, luxurious dessert which features mangoes, which are in season in Australia at the moment. The dish puts a spin on the much loved tiramisu, focusing on fresher and fruitier flavours. A perfect summer dessert!
I´ve adapted the original recipe in Delicious magazine to be more children friendly! The original recipe said this serves 6. But I have served 8-10 with it and it´s plentiful.
500g mascarpone cheese
600ml thickened cream
80g castor sugar
1 vanilla bean, split, seeds scraped
300ml unsweetened orange juice
300g savoiardi (sponge finger biscuits)
3-4 ripe mangoes, flesh sliced 1cm thick
2 handfuls of dessicated coconut
Place the mascarpone, thickened cream,sugar and vanilla seeds in the bowl of an electric mixer and beat on high speed until thick and well combined.
Dip half the sponge fingers into the orange juice and layer in the base of a large glass bowl. 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. Top with the remaining mango slices and sprinkle with the coconut. Cover the cake and chill for 2 hours or until firm.