Mango-misu

Ingredients

Serves: 12

Sponge
4 x 59g eggs
1/3 cup (80g) CSR Smart White Sugar Blend
2/3 cup (100g) wheaten cornflour
¼ cup (30g) custard powder
1 tsp cream of tartar
½ tsp bicarbonate of soda
½ tsp vanilla essence
Filling:
500g low fat ricotta
500g spreadable low fat cream cheese
1 tbsp CSR Smart White Sugar Blend
To assemble and serve:
1 cup orange juice
2 tsps CSR Smart White Sugar Blend
3 mangoes, flesh removed and cut into 1cm dice
1 punnet blueberries

Method

1. Preheat oven to 190°C conventional (170°C fan forced) Grease and line the base and sides of 25cm x 30cm Swiss roll pan.

2. Sponge: Beat eggs and Smart Sugar with electric mixer for 10 mins or until thick and creamy.

3. Sift dry ingredients four times, then sift over egg mixture, gently fold in dry ingredients and vanilla.

4. Pour mixture into pan and bake for 20 mins or until surface springs back when touched. Cool on wire rack.

5. Filling: Combine ricotta, cream cheese and Smart Sugar in a bowl and mix with a wooden spoon until combined. Set aside.

6. To assemble: Combine orange juice and Smart Sugar together in small jug.

7. Cut sponge into thirds horizontally. Line original (sponge) Swiss roll pan with baking paper. Place a third of sponge into pan, cut side up, drizzle a third of the orange juice mixture evenly over the cut surface of sponge, spread a third of the cream filling over surface, followed by a third of diced mango.

8. Repeat layers twice , cover and refrigerate for at least 2 hrs.

9. Lift onto a serving platter and decorate with blueberries. Cut into squares to serve.