Almond oil for greasing ring moulds or pastry cutters
1 large mango, thinly sliced
4 savoiardi biscuits, each broken into four pieces
2 tablespoons Grand Marnier
4 tablespoons icing sugar
3 red currant sprigs
White part 1 fresh egg
Mint leaves for garnish
Icing sugar to dust, sifted
8 marinated baby figs (optional)
Very lightly grease 4 ring moulds with almond oil
Mix together mascarpone, double cream, 3 tablespoons icing sugar and vanilla
Break each savoiardi biscuit into four, soak in Grand Marnier five minutes
Mix raspberries, 2 tablespoons icing sugar, sieve, and pour into a squeezy bottle
To make up:
Place each ring on a serving plate. Put a little of the mascarpone cream inside the ring, add 4 pieces of biscuit to each ring, top up with more mascarpone and place in fridge overnight.
Very carefully, un-mould each ring and spread any leftover mascarpone around the sides. Heat a spatula with hot water and smooth all visible sides. Place 3-4 mago slices on top of each dessert. Heat apricot jam and glaze mango. Return to the fridge.
Just before serving:
Create a barrier by drawing a circle on each plate with writing ink – this prevents the coulis from spreading over the plate. Fill the inside space with raspberry coulis using the squeezy bottle or carefully spoon it into the circle. Dip red currants into egg white and dust with icing sugar and place on top of each dessert. Garnish with mint sprigs and dust with more sifted icing sugar.
I had some marinated baby figs in the fridge so I added these for extra flavour and colour but they are not necessary!
* A note about glazing:
When using apricot jam as a glaze – do not use conventional jam containing fruit pieces. Apricot jelly or apricot jam that is clear; i.e. fruit free works best. Brush the mango pieces immediately while the glaze is hot, if left to cool, even for a few minutes, the glaze will cloud!