Ingredients
2 large egg yolks1 cup confectioners’ sugar, divided 2 cups heavy whipping cream, divided 1 carton (8 ounces) mascarpone cheese2 large navel oranges1/2 cup coconut rum or orange juice plus 1/2 teaspoon coconut extract1/2 cup orange liqueur or orange juice1 teaspoon vanilla extract1 package (7 ounces) crisp ladyfinger cookies2 medium ripe mangoes, peeled and thinly sliced
Preparation
In top of a double boiler or a metal bowl over simmering water, combine egg yolks, 1/2 cup confectioners’ sugar and 1/2 cup cream. Whisking constantly, heat mixture until thick and a thermometer reads 160°. Remove from heat; whisk in mascarpone cheese until almost smooth. In another bowl, beat remaining 1-1/2 cups cream until it begins to thicken. Add remaining 1/2 cup confectioners’ sugar; beat until soft peaks form. Fold whipped cream into mascarpone mixture.
Cut oranges crosswise in half; squeeze juice from oranges into a shallow bowl. Stir in rum, orange liqueur and vanilla.
Quickly dip half of the ladyfingers into rum mixture and place in the bottom of a 9-in. springform pan. Top with half of the mascarpone mixture and half of the mango slices. Repeat layers. Refrigerate, covered, at least 8 hours or overnight. To serve, loosen and remove rim.
