Monday, January 4, 2010

Christmas for two & Mangomisu recipe

Happy belated Christmas everyone. We've been away and busy during this period, so posts have been scarce. We had a nice time up the coast, relaxing, reading, sleeping - just plain lazing around.

This Christmas, all our families decided to be overseas, which left just the two of us on Christmas day, which we didn't mind at all!
So we were very true to this's what we had on Christmas day.

Tiger prawns with seafood dipping sauce

A little ham (1.5kg), glazed with sherry, marmalade and honey, studded with pineapple.
Roast potatoes cooked in duck fat
If you've never cooked potatoes in duck fat, go out and buy a tub's amazing!
I saw this recipe in the latest issue of Delicious, and I couldn't resist. This is a cake I will definitely keep in my repertoire.

Mangomisu recipe
(based on recipe from the Delicious magazine, Issue 89)

500g mascarpone cheese
600ml thickened cream
1/3 cup icing sugar
1 tsp vanilla extract
1/3 cup Cointreau
juice of two oranges
300g savoiardi (sponge finger biscuits)
3 mangoes, sliced 1cm thick

  1. Line the base of a 22cm springform cake pan with plastic wrap or baking paper

  2. Place the cheese, cream, sugar and vanilla in a bowl and beat until thick and well combined.

  3. Combine the Cointreau and orange juice in a separate bowl.

  4. Dip half the sponge fingers into the juice, and create a layer in the base of the cake pan.

  5. Then, spread 1/3 of the cream mixture, top with 1/3 mango slices, and repeat the process.

  6. Top with remaining cream mixture and top with mango slices.

  7. Cover and chill overnight.

  8. To serve, remove the cake from the in and transfer to a platter.


Belle@Ooh, Look said...

OMG, I saw the mangomisu in delicious and thought 'I could never do that'. Yours looks incredible and you make it seem so easy.

Lorraine @ Not Quite Nigella said...

Ooh yes that Mangomisu looked wonderful! I wasn't sure if it was too hard but yours turned out wonderfully :D


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