Mango and white chocolate torte
Photography by Anson Smart. Styling by David Morgan
Mango and white chocolate torte
INGREDIENTS
2/3 cup (160g) caster sugar
½ cup (125ml) water
¼ cup (60ml) lime juice
1/3 cup (80ml) Cointreau
40 Nice biscuits
2/3 cup (100g) toasted macadamias, chopped
4 large mangoes
2 tablespoons chopped toasted macadamias, extra
white chocolate mousse
360g white cooking chocolate,
chopped finely
½ cup (125ml) milk
600ml thickened cream
1 tablespoon finely grated lime rind
METHOD
Combine the sugar, water and juice in a small saucepan, stir over low heat until sugar dissolves, bring to the boil. Remove from heat, stir in Cointreau. Reserve 1/3 of the syrup.
White chocolate mousse
Combine the chocolate and milk in a medium heatproof bowl over a saucepan of gently simmering water and stir until smooth. Remove bowl from the heat, cool to room temperature.
Whip the cream and rind until soft peaks form. Gently fold the cooled chocolate mixture into the cream mixture.
Arrange 8 biscuits lengthways in 2 rows, side by side, on a large rectangular serving platter. Brush the biscuits with some of the lime syrup. Evenly spread a thin layer of White Chocolate Mousse over biscuits. Sprinkle with ¼ of the macadamias. Repeat layering, ending with a biscuit layer.
Spread remaining White Chocolate Mousse over top and side of torte. Cover loosely; refrigerate until required.
Peel and thinly slice the mangoes. In a medium bowl, combine 2/3 of the sliced mango with the reserved syrup.
Just before serving, decorate top of torte with remaining sliced mango and extra macadamias. Serve the torte, sliced thickly, with the mango mixture.
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