Mango Ice Cake

Ingredients

• 4 oranges
• 2 lemons
• 1 Mango
• 300 g sugar
• 6 egg yolks
• 6 Eggs
• 40 ml orange liqueur
• 500 g mascarpone
• 500 g yogurt
• 1 pinch salt
• 500 ml whipping cream
• 1 Egg white
• 1 splash Lemon juice
• 30 g powdered sugar

Instructions

1. 1.

   Squeeze the juice of the oranges and lemons. Peel the mango, cut the flesh from the pit, and finely puree it. Combine with the fruit juices and 100 g sugar and gently simmer until slightly syrupy. Remove from heat and let cool.

2. 2.

   Line two cake pans (one large springform, 24 cm diameter, and one smaller ring pan, 20 cm diameter) with plastic wrap. Spoon a small amount of the fruit cream into the pans, roughly spreading it with a spoon.

3. 3.

   For the ice base separate the eggs and beat all yolks over a hot water bath with the remaining sugar and liqueur until pale and creamy (do not let it get too hot). Then beat over a cold water bath to chill, and fold in mascarpone with yogurt. Beat the egg whites with salt until stiff, then fold into the cream. Likewise whip the cream stiffly and fold in. Pour the ice mixture into the pans. Spoon the remaining fruit puree on top in spoonfuls, mixing only irregularly, not fully. Cover both pans and freeze for at least 5 hours.

4. 4.

   Take the pans out of the freezer about 10 minutes before serving. Release both cakes from the molds, remove the plastic wrap, and stack them together.

5. 5.

   For the meringue beat the egg whites with lemon juice very stiffly, continue beating while gradually adding sifted powdered sugar until glossy and firm to touch. Pipe small dots onto the mango ice cake with a smooth tip. Briefly flame with a flambe torch until the meringue tips are lightly browned, then serve immediately.