Sponge finger biscuits
¾ cup cream?
2 tbsp caster sugar
2 eggs, separated
½ to 1 cup of Aussie mandarin juice?
3 Aussie mandarin segments seeded and chopped
Chocolate, grated ?
?Using electric beater, whip the cream with 1 tbsp of caster sugar until just thick. In a separate bowl with clean beaters whip the egg yolks with the remaining caster sugar, then mix in the mascarpone and whipped cream.
Soak biscuits in the Aussie mandarin juice quickly so they don’t break apart.
Layer biscuits, 3 chopped Aussie mandarins and mascarpone mixture into serving glasses until full, finishing with cream.
Refrigerate for at least 2-3 hours then grate chocolate over the top before serving.
What’s your favourite dessert?