White chocolate mangomiso

• 200 g Boudoir biscuits
• 1 cup Woolworths 100% Mango Fruit Juice Blend
• 1 lemon, juiced

For the filling:

• 250g Woolworths Mascarpone
• 1 cup Woolworths Cream
• 1 egg yolk
• 1 T Woolworths Icing Sugar
• 3 T Woolworths Indulgent Drinking White Chocolate Powder
• 1 t Vanilla Essence
• 350 g Woolworths Mango Strips, thinly sliced
• Woolworths White Chocolate Coated Whole Almonds

1. Measure out the biscuits needed to fill the bottom of your baking tin and trim accordingly. In a mixing bowl combine the mango juice and lemon juice. Give the biscuits a quick dip and place on the bottom of your baking tin.
2. Cut 8 Boudoir biscuits in half, these will fit perfectly inside a 11cm springform baking tin. Dip the biscuits in the mango juice and arrange standing upright and packed tightly.
3. For the filling combine the mascarpone, cream, egg, icing sugar and white chocolate powder, mixing until the mixture thickens. 
4. Spoon the mixture into a piping bag or using 2 spoons add a layer of the filling over the biscuits. Layer a few slices of mango over, followed by another layer of the mascarpone filling and another layer of mango. Finish with a final layer of the mascarpone filling and place in the fridge for 2 hours to set. 
5. Before serving remove the mangomisu from the tin and finely grate some white chocolate coated whole almonds over.