1/2 x 450g Coles Make at Home Double Sponge, cut into pieces
1 1/2 cups (375ml) pouring (pure) cream
250g tub Coles Mascarpone
2 firm mangoes, stoned, peeled, thinly sliced
1/4 cup (35g) macadamias, toasted, coarsely chopped
Butterscotch sauce
40g unsalted butter, chopped
1/2 cup (110g) brown sugar
1/2 cup (125ml) pouring (pure) cream
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Method
Step 1
Combine the orange juice, sugar and 2 cups (500ml) water in a small saucepan and place over medium heat. Bring to a simmer and cook, stirring, for 3 mins or until sugar dissolves. Remove from heat. Sprinkle over the gelatine and whisk until the gelatine completely dissolves. Add Cointreau and set aside to cool slightly.
Step 2
Pour orange juice mixture evenly among large wine glasses. Place in the fridge for 1 hour or until jelly is almost set. Divide sponge evenly among glasses and gently press to submerge in jelly. Place in fridge for 1 hour or until set.
Step 3
To make butterscotch sauce, place butter and sugar in a medium saucepan over high heat. Cook, stirring, for 5 mins or until sugar dissolves. Gradually add cream, stirring to combine. Bring to the boil and cook for 4-6 mins or until sauce thickens slightly. Set aside to cool.
Step 4
Use an electric mixer to whisk cream and mascarpone in a bowl until firm peaks form. Add half the butterscotch sauce and swirl through the cream.
Step 5
Spoon cream mixture over the jelly. Top with mango, macadamia and remaining butterscotch sauce.
