- 4tsp vanilla essence
- 2 pkts sponge fingers
- 3 medium mango sliced
- Pulp from six passion fruits
- 125 ml double cream
- 4tbsp icing sugar
- 500g mascarpone cheese
- 2 eggs
- 4tbs caster sugar
- Juice from pineapple or peaches (tinned) I used peach juice
1, Slice the mango, scoop out the passion fruit pulp and place both aside. Beat the cream and icing sugar in a bowl until firm peaks form.
2, In another bowl combine the mascarpone and add vanilla essence, and fold in the cream mixture. Beat the eggs and caster sugar in a bowl until thick and creamy. Fold in the egg mixture into the mascarpone mixture.
3, Dip sponge fingers in pineapple / peach juice and place a single layer in a dish, then top with mango and passion fruit pulp. Spread some of the cream mixture over the fruit. Dip the remaining sponge fingers in the juice and repeat layers. Finish off with cream mixture and decorate with mango.
Refrigerate for six hours before serving.
Recipe by Ngaire Freyone