Mango and White Chocolate Mascarpone Crème
Lindt Excellence White Vanilla Bar 100g
- 3 large eggs, separated
- 60 g caster sugar
- 260 g mascarpone
- 200 g mango puree
- 150 g Lindt Excellence Whhite Chocolate with a Hint of Vanilla, melted
- 12 Ladyfinger biscuits
- 12 tsp Cointreau
- About 500 g diced mangoAbout 500 g diced mango
- To decorate:
- Shards of chocolate
- Fresh mango
Whisk the egg yolks with 45 g of sugar for about 5 minutes or until pale and stiff. Whisk the egg yolks with 45 g of sugar for about 5 minutes or until pale and thick.
Fold in the mascarpone until smooth - take care not to overmix.
Stir in the mango puree, followed by the melted chocolate.
In a separate bowl whisk the egg whites with the remaining sugar until you have a stiff meringue. Gently fold into the mascarpone mix, taking care to keep in as much air as possible.
Set out 6 tumbler glasses. Crumble a Ladyfinger biscuit into the base of each. Drizzle with a teaspoon of Cointreau. Add a layer of diced mango, followed by the mascarpone mix. Repeat so you have 2 layers.
Cover with cling-film and chill in the fridge for 2-3 hours or until set.
When ready to serve, decorate with a sprinkling of diced mango and white chocolate shards. Serve any extra mango on the side.
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