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The mangomisu
Highlights
The mangomisu. Soak the Savoiardi biscuits in organge juice and place at the bottom of the cup.
Ingredients:
Composition
Savoiardi biscuits 5 no.
Mangomisu mixture 60 grams
Orange soaking syrup 40 ml
Yellow chocolate flakes To garnish
Mango Missu Mixture
Mango (Cut in to dices) 15 Grams
Mascarpone cream
Cheese 100 Grams
Icing sugar 20 Grams
Orange Syrup
Orange juice
(reduced to half) 100 Grams
Castor sugar 25 Grams
Yellow coloured chocolate
White chocolate 100 Grams
Chocolate yellow coloring 2 Grams
Method of Preparation:
Assembling the Mangomisu
Soak the Savoiardi biscuits in organge juice and place at the bottom of the cup. Spread a layer of Mangomisu mixture and repeat the layering once again. Refrigerate for 20 minutes. Decorate with yellow chocolate flakes.
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