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250g frozen mango chunks
1 tbsp golden caster sugar, plus 20g
1 unwaxed lime, finely grated zest and juice
150g whipping cream
100ml orange, mango & passion fruit juice
25ml Cointreau (or more orange, mango & passion fruit juice)
16 sponge fingers
150ml whipping cream
½ tsp vanilla paste or seeds, from 1 pod
4 tsp No.1 Passionfruit Curd, slightly warmed, or more to taste
1 Cooks' Ingredients Meringue Nest
Line a 900g loaf tin, measuring about 11x21cm, with 2 strips of baking parchment (1 lengthways and 1 widthways) with enough paper to hang over the sides by at least 15cm.
In a small saucepan, mix the mango, 1 tbsp sugar and lime juice. Cook over a medium heat, allowing it to bubble and break down, for 12-13 minutes, stirring often. Leave to cool.
Place the mascarpone, cream and 20g sugar in a bowl and whisk until firm peaks form. Set aside. Mix the juice and Cointreau (if using) together in a shallow bowl. Dip each sponge fingers briefly in the juice mixture. Do this only for 1-2 seconds, and one at a time, or they will disintegrate.
Layer ½ the fingers into the prepared tin, followed by ½ the mango mixture and ½ the cream mixture. Repeat. Cover with the overhanging paper, folded in, place on a baking tray and weigh down with cans. Refrigerate for 8 hours, or overnight.
When ready to serve, turn out carefully onto a serving plate, removing the paper. To decorate, whisk the cream and vanilla together, until you have firm peaks. Swirl over the surface (what was the bottom and is now the top) of the loaf. Drizzle over a generous amount of the curd, and roughly crumble over the meringue. Scatter with the reserved lime zest and serve immediately in slices.
Typical values per serving when made using specific products in recipe
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