Mango-misu

Serves 8 Desserts and puddings

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Method

Make the Thai basil sugar by blitzing together all the ingredients in a food processor until you have a vibrantly green, coarse sugar, then set aside.

To make the mango syrup, mix together the mango juice, rum and lime juice and heat gently in a small pan over a low heat until it comes to a simmer, then set aside.

To make the zabaglione, whisk the egg yolks, sugar, rum and 1tbsp water in a heatproof bowl over a pan of simmering water, making sure the water doesn’t touch the bowl, until pale and thick, then set aside to cool.

Whisk the mascarpone, crème fraîche and lime zest together to combine, then fold through the zabaglione. Whisk the egg whites in a separate bowl until soft peaks form, then fold them through the mascarpone mixture.

To assemble, briefly dip half the Savoiardi in the syrup and arrange in a 25cm square serving dish. Spoon half the mascarpone mixture over and then layer half the sliced mangoes and half the passion fruit pulp over. Follow with the remaining Savoiardi dipped in syrup, the remaining mangoes and passion fruit pulp and finally dollop the remaining mascarpone mixture over and smooth the surface. Put in the fridge for 4–6 hours.

Sprinkle the Thai basil sugar over the surface before serving.