Ingredients
Mangomisu
- 100g raw sugar
- 250g marscapone cheese
- 350g cream
- 2 egg yolks
- 1 vanilla bean scraped
- 125ml Cointreau or Grand Marnier
- 3 oranges juiced
- 200g sponge finger biscuits(savoirdi)
- 2 mangoes sliced
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place 50g of raw sugar into TM bowl and mill for 10 seconds on speed 10
Insert butterfly into TM bowl add marscapone cheese, cream, egg yolks and vanilla bean mix together for approx 30-40secs on speed 4 or until mixture thickens.
Mix together in a seperate dish the grand Marnier or Cointreau and the orange juice, soak the biscuits into the liquid and place in a lined dish (baking paper) approx 22cm by 12cm, cover with half the cream mixture and half of the mangoes, repeat again, refrigerate until firm,
For the raspberry sauce add the berries the other 50g sugar and lemon juice cook for 2 mins @90c on speed 2, may need a little longer if cooking the berries straight from frozen, mix on speed 4 for a few seconds if a smooth sauce consistency is required
Mangomisu
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
How grams of raspberries? Or have I missed this within the recipe??
JJ21 - I found a raspberry sauce recipe ingredient list on Taste - 50gms castor sugar, 250gm raspberries and juice of 1 lemon. I am looking forward to trying this - have you made it yet - I think the raspberry sauce would cut through the sweetness of the dessert. Look out for my comments once I have made it!!
There is no quantity for the berries in this recipe?
Jan
Sounds awesome. Will definitely give this a go very soon! Thanks!
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