In Australia some fruit we specifically serve during Christmas time. One of our favourites is the Mango! The mango is a juicy stone fruit belonging to the genus Mangifera, consisting of numerous tropical fruiting trees, cultivated mostly for edible fruit!
Mango Christmas Cake
500g mascarpone cheese
600ml thickened cream
1/3 cup icing sugar
2 egg yolks
1 vanilla bean, split, seeds scraped
1/2 cup Grand Marnier
Juice of 2 oranges
300g savoiardi biscuits
3 mangoes, sliced 1cm approx..
1/4 cup 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 tablespoons 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 cake to a platter, serve with berry sauce.