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 a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
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