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Mango, limoncello and Pistachio Triffle

This triffle is one for a special occasion.  Full of the most amazing flavours and textures, this is the perfect Christmas Day dessert.


1 dolce scrigno or pandoro (read my notes)

80 ml limoncello

1 mango halved and thinly sliced

80 gm coarsely chopped pistachios, to serve


3 mangos, (about 1 kg flesh) coarsely chopped

120 gm caster sugar

juice of 1 lemon

2 gelatin leaves (titanium strength), softened in cold water


250ml Moscato

350 gm mascapone (1cup)

150 ml limoncello

30 gm pure icing sugar, sifted


1.  For mango jelly, combine mango, sugar, lemon juice and 500ml water in a saucepan.  Bring to the boil over high heat, reduce to medium and cook until mango breaks down (10 -15 minutes).  Remove from heat, cool, process in a food processor until smooth.  Transfer to a clean saucepan, bring to a simmer, squeeze excess liquid from gelatine leaves and stir through until dissolves.  Strain.

2.  Line the base of a 2 litre capacity serving bowl with half the dolce scrigno and drizzle over half the limoncello.  Pour half the jelly over and refrigerate until set (2-3 hours), then repeat with remaining dolce scrigno, limoncello and jelly.  Top with mango slices.

3.  Meanwhile for the moscato syllubub, whisk moscato, mascarpone, cream and limoncello in an electric mixer until thick enough to hold a ribbon.  Add sugar and whisk until combined.  Spoon over mango, scatter with pistachios and serve immediately or refrigerate until required.


NOTES:  I found dolce scrigno and pandoro cakes at Coles supermarket in stock for the Christmas period, or if you have a local Italian deli near by, even better.

I did not have time to track down any titanium strength gelatin leaves, so I just used McKenzie brand gelatine leaves.  I followed the instructions on their packet and the jelly set perfect.

I was way impatient to wait for three hours for the jelly to set, so just let the first layer set for one hour, again this worked fine.