About the bake
The light and refreshing tropical fruit base of mango, papaya, lime and pineapple is topped with a cheeky rum soaked layer of amaretti biscuits and finished with a decadent layer of creamy mascarpone. These adorable individual puds are a wonderful addition to any summer party.
Method
Step 1:
Put the biscuits in the base of 8 glasses and drizzle over some of the rum.
Step 2:
Scatter some mango, papaya, lime juice and pineapple pieces into each glass. Pour over the rest of the rum.
Step 3:
Pour the custard over the fruit.
Step 4:
Mix together the mascarpone, double cream, lime zest and vanilla extract together.
Step 5:
Spoon on top of the custard and sprinkle with the sugar.
Ingredients
For the base
- 150g Amaretti biscuits
- 150ml Rum
- 1 Mango (peeled and sliced)
- 1 Papaya(s) (peeled, halved and seeds removed)
- 0.5 Lime juice
- 1 Pineapple (small, peeled and cut into pieces)
- 500g Custard (fresh, vanilla)
For the topping
- 200g Mascarpone cheese
- 284ml Double cream (whipped)
- 0.5 Lime zest
- 0.5 tsp Nielsen-Massey Vanilla Extract
- 50g Unrefined dark muscovado sugar
We'd love to know how it went?
Was it yum? Did the recipe work well? Did you change any ingredients? Add anything?
Ingredients
For the base
- 150g Amaretti biscuits
- 150ml Rum
- 1 Mango (peeled and sliced)
- 1 Papaya(s) (peeled, halved and seeds removed)
- 0.5 Lime juice
- 1 Pineapple (small, peeled and cut into pieces)
- 500g Custard (fresh, vanilla)
For the topping
- 200g Mascarpone cheese
- 284ml Double cream (whipped)
- 0.5 Lime zest
- 0.5 tsp Nielsen-Massey Vanilla Extract
- 50g Unrefined dark muscovado sugar