Mango Tiramisu

Prepare the Pan:

Line the base of a 20 or 22 cm springform cake pan.

Whip the Cream:

In a large mixing bowl, whisk the thickened cream until soft peaks form.

Add the caster sugar and vanilla essence, and whisk until combined.

Add the mascarpone cheese to the mixture and whisk until smooth and well combined.

Layer the Biscuits:

Dip the Savoiardi biscuits in the mango nectar (or orange juice) quickly, ensuring they are moistened but not soaked.

Arrange the dipped biscuits in a single layer at the base of the prepared cake pan.

Add the Cream and Mango Layers:

Spread half of the mascarpone-cream mixture over the layer of biscuits.

Arrange half of the sliced mangoes on top of the cream layer.

Repeat with a second layer of dipped biscuits, followed by the remaining mascarpone-cream mixture, and finish with the remaining mango slices.

Glaze the Mango (Optional):