Ingredients

• 250 g mascarpone
• 16 g whipped cream stabilizer
• 8 g vanilla sugar (or a tsp vanilla extract)
• 50 g powdered sugar
• 350 ml heavy cream
• 250 g mango (1 piece)
• 50 g granulated sugar
• ladyfingers
• milk
• 50 g Biscoff cookies
• 40 ml heavy cream
• 100 g white chocolate
• mango curd

Instructions

1. Add the mascarpone, whipped cream stabilizer, vanilla sugar, and powdered sugar to a deep bowl and mix for 1 minute. Gradually add 310 ml of the heavy cream and mix until stiff.

2. Cut the mango into pieces and place them in a pan together with the granulated sugar over medium heat. Cook for 7–10 minutes, stirring regularly, until it thickens.

3. Let the mango mixture cool completely.

4. Cut the ladyfingers to size (the height of your springform pan).

5. Briefly dip the ladyfingers in milk and place them along the edge of the springform pan. Then cover the bottom with ladyfingers.

6. Pipe a layer of cream and spread it evenly. Add the mango mixture and pipe more cream on top. Smooth it out. Place the Biscoff cookies on top and pipe another layer of cream. Spread evenly.

7. Heat the heavy cream (40 ml) almost to a boil. Add the white chocolate pieces and let it sit for 1 minute. Then mix until smooth. Let it cool.

8. Pour the melted white chocolate evenly over the cream. Immediately pipe small dots of mango curd (20 g) on top and use a toothpick to create a decorative pattern. Cover the cake and refrigerate, preferably overnight.

9. Pipe elongated swirls of cream along the sides of the cake. Garnish with pieces of mango. Slice the cake. If desired, decorate with small pieces of lime for a fresh look.